Reverse sear

D Fresh

bert873

90+ Irishman

Oh man oh man that looks insanely good wow!!! looks like a Bolivar night as well if I had to guess

jlmarta

Sounds like we have a disciple of Mr. Meathead Goldwyn on our hands here. And I agree, Mr. Fresh - sear in the rear is the best ... bar none. ??

Gray4lines

Beautiful! I love a grilled steak... who doesn't??? Great job

D Fresh

jlmarta:

Sounds like we have a disciple of Mr. Meathead Goldwyn on our hands here. And I agree, Mr. Fresh - sear in the rear is the best ... bar none. ??

I think I first heard about it on the Big Green egg forum. But I have read plenty by Goldwyn. Doesn't hurt that the NY Strip was a Wagyu #8. It was delicious. Picking up a couple more to take home from my favorite butcher shop on my way to the airport.

jlmarta

Ken Light

Pardon my ignorance, but what's a reverse sear?

Martel

Ken Light:

Pardon my ignorance, but what's a reverse sear?

Many people cook a steak right on the grill, but many will use a grill, grill pan, or cast iron/stainless to sear it over high heat and then finish it in the oven for more even cooking. Reverse sear places the steak in the oven first to start warming it and then you sear it over the grill or in your pan.

jlmarta

D Fresh

D Fresh

jlmarta

kingjk729

I've always been under the assumption that the reverse sear is to start in the oven ..... At 250 til the steak reaches an internal Temperture of 130 then you let the steak rest for 15-20 minutes and then sear in a cast iron or grill over high heat for about 1 minute per side ..... Then slice/eat immediately...... It gives you a small layer of sear on top and bottom and all medium rare in the rest of the steak.

Ken Light

That was my guess, but doesn't the lack of sear allow more juices to escape as it cooks? Sounds like a restaurant short-hand method where you par cook and then finish it to order. Definitely skeptical that this would improve the finished product, but open to trying it.

jlmarta

jlmarta