californiagrillin
Senior Cook
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?
LOL!Griff said: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.
Gary in VA said: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".
BeeRich said:A protease is an enzyme that breaks down protein. They work well below any of the temperatures we apply to meat. But slow heating can make them work faster. Above a certain temperature they too denature and lose their ability to function, as they too are proteins. Enzyme kinetics are what we are using when we do a reverse sear. Hanging meat is the slow method of doing the same.
BeeRich said:I recommend preparing a grill where you can test it both ways. I did that, made a video. I didn't see much difference, but I now use the reverse sear because of the control it gives me. I'd have to do much more testing to see if there is a noticeable difference. I would guess it might change with different cuts and grades of meat.