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Author Topic: Reverse sear question  (Read 442 times)

demosthenes9

  • WKC Ranger
  • Posts: 1154
Re: Reverse sear question
« Reply #15 on: January 10, 2018, 02:36:30 PM »
First question I'd have is what level of doneness are you after?  Cool blueish rare?  Warm red medium rare?  Hot pink medium?  Pale pink midwell?


Edit:    actually cooking temp itself isn't a problem.    You can get nice tender steak cooking direct at 900 degrees, so indirect at 350 isn't a problem.


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« Last Edit: January 10, 2018, 02:38:35 PM by demosthenes9 »

Vette10R

  • WKC Brave
  • Posts: 114
Re: Reverse sear question
« Reply #16 on: January 10, 2018, 02:41:46 PM »
I usually shoot for 140, I like it a little more medium. Even though these temped at 135 and were pink/red they felt like they were cooked extra well done.

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hawgheaven

  • WKC Ranger
  • Posts: 1020
    • Hawg Heaven Smokin' BBQ
Re: Reverse sear question
« Reply #17 on: January 11, 2018, 05:02:13 AM »
From what I'm gathering here, had to have been the cow... hmmmm... SV would have helped, butt how were you to know...
One 22.5" BLUE Performer, One 22.5" Coppertop, One 22.5" Redhead, One 18.5" Blackhead, One Smokey Joe, Two 18.5" WSMs, One mini WSM, two Smoke EZ units, and a BIG Klose smoker