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Old 01-30-2010, 06:08 PM   #1
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Reverse Sear

Been reading alot of comments on this "Reverse Sear". Can someone fill me in on how this works or is it as simple as it sounds? Sear the meat at the end of the cook?
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Old 01-30-2010, 06:22 PM   #2
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Re: Reverse Sear

Oh boy, here it goes. I'll let one of the four, or five guys, on this board that claim to have invented the reverse sear method explain it to you.
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Old 01-30-2010, 07:31 PM   #3
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Re: Reverse Sear

If I call it the "Rempe Reverse" I can get a reaction from the senior members, it really came form Larry Wolfe and Finny ... Cooking red meat at a grill temperature of 250° to an internal temp. of 100° at that point pull it and loosely tent with aluminum foil off the grill. Bring the grill to to 400°+ and sear 1, 2, 3 Minutes per side to ... Extra-Rare - 125F, Rare - 135F, Medium-Rare - 145F, Medium - 160F, Well-Done - 170F.
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Old 01-31-2010, 09:19 AM   #4
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Re: Reverse Sear

bbquzz got it right, it had NOTHING to do with Rempe!
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Old 01-31-2010, 09:24 AM   #5
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Re: Reverse Sear

Thanks bbquzz. I'll give it a try on some ribeye's this week and see how it goes.
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Old 01-31-2010, 03:56 PM   #6
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Re: Reverse Sear

Check out my videos on Youtube. Hopefully my signature has a link in it somehow.
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Old 01-31-2010, 05:03 PM   #7
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Re: Reverse Sear

You cook the steak very low heat until the middle is warm, then you take it over to a grill and burn the outside and when you cut it is is pink all the way .... it is really good if you have time and like stuff like that... Go for it !!
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Old 01-31-2010, 05:48 PM   #8
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Re: Reverse Sear

Quote:
Originally Posted by Griff
Oh boy, here it goes. I'll let one of the four, or five guys, on this board that claim to have invented the reverse sear method explain it to you.
LOL!
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Old 02-04-2010, 09:56 AM   #9
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Re: Reverse Sear

Don't mean to step on the original method at all, but here is how I do it with great results.

So... this is the "Cline Reverse Sear Method of Grilling Steaks and Chops"

I either use my Primo with the divider, or the 22" weber with coals on one side.

Dump your chimney in one side of your grill, then toss your steaks on the other side as far away as possible.
Throw some wood chips or chunks on the fire for smoke. Vents wide open.
As the grill heats up to searing temps, your steak will slow cook.
When Steak gets to 100 to 110 degrees, your fire will be good and hot.
Shut off your intake vent, but leave exhaust open
Throw steaks right over coals for 1-2 min per side (or until done to your liking) I pull mine at 120-125 for Med. Rare

Reasons why I do it this way:
I don't like the thought of bringing the steak up to the 100 to 110 mark and bringing it away from the heat for the time it takes to heat up the grill. Just my preference and feeling of being in the bacterial "danger zone".

The reason I shut off the vents right before the sear is to keep the fire from flairing up during searing.

So, I basicly do it the same way as Finney, but with some modifications. I do ALL steaks this way as well as Pork Loin chops and have excellent, juicy results.
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Old 02-04-2010, 10:42 AM   #10
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Re: Reverse Sear

Gary, seems like a really good idea and not as difficult, but would get the same results. When it is cold you have to run the tented steaks in the house try to get the fire up to that 400°+. I'm going to give the "Cline Reverse Sear Method of Grilling Steaks and Chops" a try, thanks for the idea.
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