Reverse Sear - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-30-2010, 07:08 PM   #1
Cooker


 
Join Date: Dec 2009
Location: Sylmar, California
Posts: 291
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?
__________________

__________________
Booze, Blues & BBQ
Char-Griller Duo w/offset
californiagrillin is offline   Reply With Quote
Old 01-30-2010, 07:22 PM   #2
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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.
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 01-30-2010, 08:31 PM   #3
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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.
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 01-31-2010, 10:19 AM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: Reverse Sear

bbquzz got it right, it had NOTHING to do with Rempe!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-31-2010, 10:24 AM   #5
Cooker


 
Join Date: Dec 2009
Location: Sylmar, California
Posts: 291
Re: Reverse Sear

Thanks bbquzz. I'll give it a try on some ribeye's this week and see how it goes.
__________________
Booze, Blues & BBQ
Char-Griller Duo w/offset
californiagrillin is offline   Reply With Quote
Old 01-31-2010, 04:56 PM   #6
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Reverse Sear

Check out my videos on Youtube. Hopefully my signature has a link in it somehow.
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 01-31-2010, 06:03 PM   #7
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
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 !!
surfinsapo is offline   Reply With Quote
Old 01-31-2010, 06:48 PM   #8
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-04-2010, 10:56 AM   #9
Saint O'Que
 
Gary in VA's Avatar


 
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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.
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
Gary in VA is offline   Reply With Quote
Old 02-04-2010, 11:42 AM   #10
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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.
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 02-04-2010, 12:48 PM   #11
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Reverse Sear

Quote:
Originally Posted by Gary in VA
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 only area of the steak that could possibly be in the danger zone would be the exterior, which after a 400º+ sear would not be an issue.

Gary, your method is fine, especially if it works for you. But, it should take 10 minutes or less to get an already partially lit grill from 250º to 400º or more, so timing wouldn't be an issue even for pork or poultry using the original reverse sear method of 'removing the meat while bringing the grill up to searing temps'. As long as the finished poultry or pork are handled properly and cooked to appropriate finish temps the 'danger zone' worry is moot for such a short time frame away from the heat.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-04-2010, 12:57 PM   #12
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Reverse Sear

Also, bacterial danger is for long term applications. That is for a storage issue, not under a long term application of low grade heat. Smoking is a fine example where meat sits in a danger zone, with nothing going bad. So Gary, you have absolutely nothing to worry about. Bacteria are fast, but not that fast. Optimally their generation is 20 minutes, but this is far from optimal, and your original population is way too short to worry about.

Reverse sear takes advantage of elastin/collagen proteases which only work at low temperatures. Once gone high, you've denatured those proteins (enzymes) so you've taken out the ability to cut them up.

Also, I find the reverse sear much easier to follow than the forward sear method. You can judge by the colour of the meat and the change in the rigidity of the meat, how well it's "baking" on low temp.

Cheers
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 02-04-2010, 01:12 PM   #13
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Re: Reverse Sear

not sure what a protease is, but who's taking beef (the meat this cooking
benefits the most from) past 140? I don't think collagen breaks down
until at least that point.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-04-2010, 01:23 PM   #14
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Reverse Sear

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 in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 02-04-2010, 01:27 PM   #15
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Re: Reverse Sear

so what is the differences we notice between the protease and collagen breakdown?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-04-2010, 01:32 PM   #16
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Reverse Sear

They are essentially the same thing. The connective tissues you break down are aided by heat (denaturing the protein itself) also augmented with proteases. The plateau we see is likely a thermodynamics thing where the heat is absorbed into activation energy to break protein bonds (quite likely hydrogen bonds).
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 02-04-2010, 01:33 PM   #17
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Reverse Sear

Quote:
Originally Posted by BeeRich
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.
Jim, this is why a reverse seared piece of meat will be more tender than an identical cut cooked the traditional 'sear first' method.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-04-2010, 01:41 PM   #18
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Reverse Sear

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.
__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 02-04-2010, 01:57 PM   #19
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Reverse Sear

Quote:
Originally Posted by BeeRich
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.
I totally agree and would recommend using the reverse sear method ESPECIALLY on leaner cuts such as top and bottom round cuts.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-04-2010, 03:24 PM   #20
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Re: Reverse Sear

that makes sense, so I'm guessing you guys are going to reccomend this method
only for lean cuts of meat, which means grilling only, correct?
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan 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 07:06 PM.


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