What exactly is reverse searing? - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-16-2008, 08:20 PM   #1
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
What exactly is reverse searing?

What exactly is reverse searing? I grill a ton but have never met anyone who is into cooking. They all like to eat though! Im sure this might sound familiar to some of you. ha db
__________________

__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 04-17-2008, 12:58 AM   #2
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
How to reverse sear...start a fire in half your grill. Once the coals are ready, put your meat on the opposing side, oppisite the charcol. Let it cook there till about 85% done, then finish it for about 1 min a side over the screaming hot coals. For me, its easier to get the doneness that I want doing it this way...seems like theres more control..
__________________

__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 04-17-2008, 03:11 AM   #3
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Greg did a radio show on it with Finney.
http://www.bbstalkradio.com/images/Greg-032508.mp3
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 04-17-2008, 05:41 AM   #4
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
The Reverse Sear or you'll hear it sooner or later "Finney Method" works best on thick steaks or larger cuts of meat. It will give you a very moist, even donenes (no gray outter edges) throughout the cut. Basically what you want to do is cook the meat indirect at 250-275* until you get close to your desired doneness, then finish with a quick sear. Be sure to undercook enough to take residual cooking into consideration.

This method in my opinion is well worth the little additional time and will give you a more tender, moist and uniform doneness compared to the sear first method.


Here's a couple examples.

London Broil (Top Round)


Sirloins
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 04-17-2008, 10:13 AM   #5
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
searing

Thanks you guys. I have to say- you guys are killin me. I thought i was the only one who takes pictures of the food after its done. Im so hungry right now after seeing that steak and its 9:30am........of course i could have killed that thing at 7am too, along with my Lucky Charms! Thanks for the help. db
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 04-17-2008, 06:05 PM   #6
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I think BBQ Central is well known for the food porn we post here!!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 04-17-2008, 08:22 PM   #7
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
I did a reverse sear on a tri-tip tonight, using the WSM.



I had previously gotten a seasoned tri-tip from Trader Joe's, and found it almost overwhelmingly seasoned. On K Kruger's advice, I went back to TJ's and found a 2 1/2-lb plain one ...



... which I prepped with Suzie Q's Santa Maria Style Seasoning (thanks again, Helen). I used a full chimney of charcoal and cooked indirect at about 300į on the WSM's top grate, and when the internal temp was showing 105į, I took the top 2/3 off the cooker and finished direct just above the coals.



After it had rested about 10 minutes I sliced it across the grain, revealing a rare-medium-rare interior. The seasoning this time was just right.

--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 04-17-2008, 10:50 PM   #8
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
mmmmmmmm

You guys are killin me im gonna check it out tomorrow. Got to go to the butcher first though. Thanks for your help and il try to post pics too.! yahoo! mmmmmmmmmmmmmm.....bbq
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 04-18-2008, 03:26 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Unity
I did a reverse sear on a tri-tip tonight, using the WSM.



I had previously gotten a seasoned tri-tip from Trader Joe's, and found it almost overwhelmingly seasoned. On K Kruger's advice, I went back to TJ's and found a 2 1/2-lb plain one ...



... which I prepped with Suzie Q's Santa Maria Style Seasoning (thanks again, Helen). I used a full chimney of charcoal and cooked indirect at about 300į on the WSM's top grate, and when the internal temp was showing 105į, I took the top 2/3 off the cooker and finished direct just above the coals.



After it had rested about 10 minutes I sliced it across the grain, revealing a rare-medium-rare interior. The seasoning this time was just right.

--John
John the TT looks awesome! But what are you thoughts on the Reverse Sear?
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 04-18-2008, 09:21 AM   #10
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Quote:
Originally Posted by Larry Wolfe
what are you thoughts on the Reverse Sear?
I need to experiment some more on my heat source. The other times I've done it I used the kettle, and I couldn't get high enough heat close enough to the grate. This time with the grate resting directly on the WSM's charcoal ring, the meat was a little too close to the heat. There were some flare-ups from grease runoff, resulting in some char (on the side not pictured). I might try something to raise the grate an inch or so. Next time I'll take the internal temp higher before searing, too.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.