REVERSE SEAR BASICS

[Hub]

I've been an advocate of the reverse sear method for cooking "the best steaks in the world" for many years.  It is especially easy if you have a pellet grill (my Memphis is a champ at it) but you can accomplish a great reverse sear with any smoker and a red hot frying pan or super-hot gasser, too.  Methods vary a bit and the one I've posted in several articles is slightly different, but there's no right or wrong.  The goal is to get a slightly smoky background into the steak before you finish it over high heat.  Great eats!!!

Here's an article I came across today that's easy to follow:  https://www.vindulge.com/reverse-sear-method/?browse_eid=1bfa7b4a-0130-4cf8-9e52-1f1c213ad85a&utm_source=bronto&utm_medium=email&utm_term=sear-CTA&utm_content=2019-09-02&utm_campaign=Sept2019-Labor-Day-Affiliate-roundup-Mk4-DOTD-20off-cs&_bta_tid=27851510285476395030097811571877581327203840839940174736629312765175629619897714659373296405461318731784

Hub

Note: this is an extremely long URL so you'll need to copy and past it.  If you cannot do that, just go to the vindulge.com website and look for the article in their recipe index section by typing in "reverse sear"

[rwalters]

Great write up. Having been a longtime reverse sear proponent, I think I am actually starting to prefer the forward sear again. More often than not I find myself searing something on my kettle and then transferring to my pellet cooker so that it can slowly come to temp. The results are excellent and the process is very relaxing with no chance of overshooting my target temp.

[smokeasaurus]

Great article. I like to sear and move to a safe zone off of the charcoal.

[TentHunteR]

I've done both ways, good old standard T-Rex style, and reverse sear.  There is no doubt in my mind that if you like a little extra smoke flavor in your steak, then reverse sear is the way to go.  It also gives a nice uniform color through the steak.

[sparky]

Great article. I like to sear and move to a safe zone off of the charcoal.

Yep, me too.