Reverse Sear vs. Normal Sear - BBQ Central

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Old 05-25-2009, 05:48 AM   #1
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Reverse Sear vs. Normal Sear

[youtube:1az5djun]
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Old 05-25-2009, 07:37 AM   #2
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Interesting that they came out identical. I think maybe the forward sear could stay on the infrared longer and then straight to rest on a plate.. I would eat both of those steaks in a heart beat!!!! Good video and grill work!!

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Old 05-25-2009, 07:40 AM   #3
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Hiya Sap.

They were so thick...the previous time I got these I did them perfect. Unfortunately my guest was a prick. Oh well.

So you think searing them and just letting it sit? It would be blue in the middle, and that wasn't my goal.

Ideas?
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Old 05-25-2009, 10:18 AM   #4
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Quote:
Originally Posted by BeeRich
Hiya Sap.

They were so thick...the previous time I got these I did them perfect. Unfortunately my guest was a prick. Oh well.

So you think searing them and just letting it sit? It would be blue in the middle, and that wasn't my goal.

Ideas?
Use a meat thermometer to avoid over cooking. Or learn to check em by touch
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Old 05-25-2009, 12:48 PM   #5
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Yeah they were still wobbly at that level.
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Old 05-26-2009, 11:19 AM   #6
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Anyone watch the Food Network with Alton Brown?

He did a show on beef and did a top sirloin using the reverse seer in the oven. He started with the sirloin on the center rack of an oven on broil cooking for a few minutes per side. Then, move the rack up to the second from the element and cook it on each side again for a shorter period of time. Very educational and it looked tasty too!

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Old 05-26-2009, 11:20 AM   #7
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I will be doing another reverse sear today or tomorrow. It's just got to be done.
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Old 05-26-2009, 11:51 AM   #8
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Quote:
Originally Posted by BeeRich
I will be doing another reverse sear today or tomorrow. It's just got to be done.
For the full benefit of a 'reverse sear', set your grill to 245-260, put the cold meat on the grill, close the lid. Monitor the internal temp until you get to 100-105 (if more than rare to med-rare doneness is desired continue cooking to 110-115), remove the meat from the grill and loosely tent with foil. Crank the heat on the grill to 400-450 (extreme heat is not necessary) and sear on each side for 2-3 minutes depending on the thickness until you get an internal temp of 125 for rare, temps will climb 2-3 after you remove. Let the meat rest 5-10 minutes (longer for thicker cuts) before slicing. If done correctly, when sliced the rareness should be the thickness of the steak and there should be minimal 'grey' outter edges.
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Old 05-26-2009, 11:53 AM   #9
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OK, what do I do with an infrared burner then?
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Old 05-26-2009, 11:57 AM   #10
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Quote:
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OK, what do I do with an infrared burner then?
Can you adjust the heat on your grill to get as low as 250? If you can't, put the steak directly on your oven rack (not on a pan, it will steam the meat) at 250, then when it's ready for the sear, take it to the grill for the sear.
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Old 05-26-2009, 01:13 PM   #11
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The left side, yes. The current sear method was around 250, which takes some time. I will use a thermometer and run your numbers through.

It will be tomorrow as it's windy and chilly out there today.
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Old 05-26-2009, 01:57 PM   #12
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HERE's basically how it should look when finished.
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Old 05-26-2009, 02:26 PM   #13
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Yeah I saw those pictures before.

Have you ever had a steak at The Keg called The Baseball, done Chicago style? Chicago and Pittsburgh are similar, with the inside being medium and rare. From Wikipedia:

Quote:
A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as "black and blue" (black, i.e. sooty on the outside, Blue rare on the inside).

In Taiwan, a numeric system is used: 0 means raw and 10 means well done.
I like it Chicago. They flame the grill with butter.
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Old 05-27-2009, 09:55 PM   #14
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Update:

http://www.pints.com/beerich_bbq/Home/Home.html

Right side. Nice steak. Quite juicy in fact.
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Old 05-28-2009, 08:16 AM   #15
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BR how do like your steak cooked? Or what range are you shooting for?
Rare MR Med ect?
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Old 05-28-2009, 08:30 AM   #16
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I like it medium. I don't like blue. I've seen your stuff on Youtube. Also, I did just as the instructions said. Meat to 110 inside 250 bbq, then cover, then sear. Voila.
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Old 05-28-2009, 09:15 AM   #17
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Quote:
Originally Posted by BeeRich
Update:

http://www.pints.com/beerich_bbq/Home/Home.html

Right side. Nice steak. Quite juicy in fact.

Looks great! How did you like it compared to previous RS's?
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Old 05-28-2009, 09:18 AM   #18
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It was better, as it wasn't as grey. Juicy. It was about 25% thinner than the first two, which were huge thick.
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