@synapse what kind of smoker/grill you got to get a reverse sear that awesome?

6/23/2020 3:21:07 PM

well to be fair it's not like i can recreate that on demand

but i can get close. critical thing for me is starting with a very thick steak at least 1.5"..Harris Teeter sells them that thick or can cut them for you.

Quote :

"Oven -> Akorn sear -> Cast iron stove top + butter and herbs"

Is the basic process. Slow bake at like 200 (or sous vide) until it reaches the target temp...think I usually shoot for 90-95 degrees. Stick a thermo into the middle of it and set an alarm or something. Meanwhile fire up your lump/charcoal grill and make a very hot zone, blazing hot. For me I use the Char Griller Akorn and it's got a charcoal searing grate that sits right under your grilling grate. If you have a kettle maybe look at a Vortex as it directs and intensifies the heat. (somebody on here got me one for secret santa years back, before I got the Akorn). Sear the shit out of it on both sides (using pre-heated cast iron+ oil or right on the grate), but don't leave it on one side for too too long or you'll start to cut into that beautiful red on the edges. Keep an eye on the temp and make sure you don't overcook (as I often do). Best to yank it at something 15-20 degrees before your target temp and finish on a lower heat cast iron with a compound butter but you can also cook it to like -5 degrees from target temp and put some butter/compound butter to melp on top while it rests. There's a bunch of youtube etc videos that you can learn from.

Also these days I like doing a 2-3 day (could probably go longer if needed) loosely tented (if even that...something no tenting) dry brine on a small rack in the fridge to season the meat throughout and get the exterior bone dry.

Also NRR has been doing this for longer than me so I'll ask that he share his method.

[Edited on June 23, 2020 at 3:41 PM. Reason : but yeah i often overcook it for some reason]

[Edited on June 23, 2020 at 3:42 PM. Reason : these are the standard fast read thermos: https://www.thermoworks.com/Thermapen-Mk4]

6/23/2020 3:40:29 PM

I do the same kind of stuff. There are a number of ways to get a good reverse sear. I like my crock pot sous vide rig for simplicity. I set it on 125 deg F. Lately I've been searing over the Vortex in the Weber kettle. You can just put your grate on top of a chimney lighter that is blazing hot. It only takes about 30 seconds or a minute per side. Cast iron sear is nice, too, but either put it over some really hot coals or a high BTU burner outside or you'll smoke your house and it'll smell like a steakhouse for a few days. I don't worry about internal temp while searing. If it was 125 before searing, then it'll be close enough to medium rare by the time the sear is right. The butter/herb basting is awesome if you want to take it to the next level.

I agree on the drying on a rack in the fridge. Getting rid of that water will really help the sear. Brush it wish some vegetable or peanut oil before searing. Fat will help carry those flavors on the surface. Water will not do anything except steam the steak and suck up heat that should be going on the surface of the meat.

Main thing to remember is bring internal up at as low of a temp as possible and then sear at a very high temp.

6/23/2020 5:54:33 PM

Quote :

"Main thing to remember is bring internal up at as low of a temp as possible"

+1 when i bake prior to the sear I usually shoot for 150 degrees

6/25/2020 12:10:37 PM

wrapping some scallops in bacon and putting them on my kettle tonight for me and the wifes anniversary dinner

6/25/2020 12:27:52 PM

Masterbuilt Gravity

7/1/2020 9:57:30 PM