Reverse Sear: Rest your steaks before you sear? After you sear? Or both?

[CharliefromLI]

Reverse sear question which is more opinion based. Do you guys rest your steaks before you sear? After you sear? Or both?

I've seen it done both ways.

Who prefers which and why?


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[Travis]

I've only rested before the sear for the thought that once seared you could serve while still piping hot and not lose juices.

[Idahawk]

I rest before I sear , pull at 90 and rest till 120 , then sear. There is a little rest period after but I try and serve hot off the sear when possible


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[wessonjb]

I rest 10-15 minutes before searing and then serve ! Resting gives me time to get more coals hotter to sear with.


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[MacEggs]

A good buddy who happens to be a self-trained chef passed along his method to me.  I use it every time ....


Rest, sear, rest, rest, beer, sear, sous-vide, rest, beer, sear, beer-vide, rest, then pass out ....  Eat the steak in the morning with eggs.  YMMV

[captjoe06]

A good buddy who happens to be a self-trained chef passed along his method to me.  I use it every time ....


Rest, sear, rest, rest, beer, sear, sous-vide, rest, beer, sear, beer-vide, rest, then pass out ....  Eat the steak in the morning with eggs.  YMMV

Awesome!!!!

[MikeRocksTheRed]

I've done it both ways but alway rest between indirect and direct now.  I do it for a few reasons.  Your steak is going to keep cooking.  If you rest it I've found I usually gain 3-5 degrees before it starts cooling.  If you go straight from indirect to direct your steak is still cooking in the middle and now that will move faster due to the high heat its getting.  I also like to rest it until it stops rising and goes down a few degrees or more so that I can leave my lid off of the grill to let the coals really get going hot for the sear if doing it direct or to give cast iron (prewarmed on the stove) time to get as hot as possible.

I've never overshot the desired done temp when resting in between the indirect and direct portions of the cook by more than 2 degrees....and most of the reverse sears I have done have stopped increasing in temp right at my desired temp.