Reverse sear?

[wessonjb]

Tried reverse searing year or so ago. Never cooked another steak searing it first after that.


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[MINIgrillin]

@MikeRocksTheRed brings up a good point. I read somewhere that it's a good idea to reverse sear with the lid open so you don't overcook. I reverse sear alot of foods..steak and chicken primarily. I'll start the sear on a steak a few degrees short of done so I know I'll be right where I need to be when sear is complete

[MikeRocksTheRed]

@MikeRocksTheRed brings up a good point. I read somewhere that it's a good idea to reverse sear with the lid open so you don't overcook. I reverse sear alot of foods..steak and chicken primarily. I'll start the sear on a steak a few degrees short of done so I know I'll be right where I need to be when sear is complete

I rarely do the searing part of reverse sear with the lid on.  I want it to flame up as much as possible and it only takes me 30-45 seconds...maybe a minute per side.  At that point the steak is done except for the top and bottom surface so I don't want to put the lid on and cook it from both sides while searing.

[MikeRocksTheRed]

I just picked up some prime tenderloin steaks at the store I am going to reverse sear tonight.  They are some of the best looking steaks I have seen in a long time.  I'll make sure to take a ton of pics!!!!