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Old 04-09-2008, 05:58 PM   #1
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Reverse sear on a gasser

Let me first appologize for no pics - had the camera all ready - but I was ashamed that I cooked the steaks to medium vs med rare, but they were still delicious. I used the reverse sear method to cook a couple of strip steaks on a gas grill (too lazy to fire up the smoker). I used the two end burners to keep the grate level temp between 225 & 240 using a probe in a cork. Cooked the meat indirect in the middle of the grill to 110 then direct to 135 (too high), then rested for 10 minutes. The meat had virtually the same color side to side as opposed to the thick grey around the edges from the sear first method. Served it up with fresh out of my garden asparagus (too good) and homemade bearnaise sauce. The meat dipped in the combo meat juice/bearnaise was super. Thanks to you inventors of this method. BD
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Old 04-09-2008, 07:10 PM   #2
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Sounds great! I have found that when a good steak is cooked right it still tastes good if cooked a little past where you were shooting for. Did the same thing tonight. Turned out medium instead of med rare


The greens were from a can though, so I bow to you for picking your own!
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Old 04-10-2008, 06:02 AM   #3
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Re: Reverse sear on a gasser

Quote:
Originally Posted by big dude
Let me first appologize for no pics - had the camera all ready - but I was ashamed that I cooked the steaks to medium vs med rare, but they were still delicious. I used the reverse sear method to cook a couple of strip steaks on a gas grill (too lazy to fire up the smoker). I used the two end burners to keep the grate level temp between 225 & 240 using a probe in a cork. Cooked the meat indirect in the middle of the grill to 110 then direct to 135 (too high), then rested for 10 minutes. The meat had virtually the same color side to side as opposed to the thick grey around the edges from the sear first method. Served it up with fresh out of my garden asparagus (too good) and homemade bearnaise sauce. The meat dipped in the combo meat juice/bearnaise was super. Thanks to you inventors of this method. BD
Sounds like a great dinner Big Dude!

Next time try pulling the steak at 100*, tent with foil while you crank the heat and then sear and pull at 125* and let rest and that should give you the med rare you're shooting for! A larger cut would be better pulled at 110* vs. a steak.
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Old 04-10-2008, 09:31 AM   #4
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I do that too every now & then Big,

Ron What Brand were the greens?
Have you tried Sylvias 0r Allens canned greens?
I been eyein em at the store
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