Reverse Seared Strip Using the Gourmet Sear Grate

[jmeier64]

Thanks to LB, I was able to do a killer steak on the new Gourmet Sear Grate.

I am reverse searing a monster chunk of beef tonight. I have a bone in strip weighing in at 2 lbs. it is 2" thick, 21 day dry aged prime.

1 fully chimney of coal right below the sear plate should get that to a good very hot searing temperature. Will do the reverse sear staring with 250° indirect to 125. Then load up the sear grate and hot coals to preheat.

First the profile of the slab just after adding the salt for a dry brine.



Brine finished after 3 hours. Ready for the grill.



Got the sear grate up to 975° according to my infrared. The steak caramelized perfectly. 2 minutes per side. Didn't take any plated pics as we had friends over for dinner.

The nice char crust



Thanks so much to LB for saving me a ton of money on this grate. Now I wonder why I didn't break down and buy sooner. I cannot recommend it enough. I cannot wait to get the griddle and the wok.

[iCARRY]

Yummy. Love reverse searing.

[saxart]

That looks wonderful Jim!

(Or should I have said, "That looks grate"?)   

[1ROW]

Reverse sear is the best! Nice job Jim!!

[dengland]

Wonderful looking steak Jim! I'm going to have to get a gourmet grate!

[glrasmussen]

Looks awesome Jim!!!

[LightningBoldtz]

So glad you are making good use of the grate system,  I have the griddle and have yet to use it.  the WOK is certainly on my bucket list.

I have 2 left, I think 1 is accounted for, still working that out.  I have 1 left for sure, let me know if you want the sear grate system.  $35 + shipping, if you live in the midwest we can get it to you for around $12

[dengland]

Wish I could but can't fork out the $65 right now. I live in south arkansas so usps would be $113 so that's definitely not an option!

[LightningBoldtz]

dengland, I have shipping about $20 with either fedex or usps......

[dengland]

dengland, I have shipping about $20 with either fedex or usps......

I pm'd you.

[Butch]

I have noticed several post about aging beef before cooking any suggestion on how to age.

[1buckie]

I have noticed several post about aging beef before cooking any suggestion on how to age.

There's dry age bags you can use that control the moisture transfer (I guess you call it)

http://www.drybagsteak.com/

Short article:

http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx

Longer Article:

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

Unreal thread about a 50 day dry age Snake River Farms Waygu brisket:

http://www.thesmokering.com/forum/viewtopic.php?p=649344&highlight=#649344

^^^^^^I wish this person's blog was still going.....she started on a Weber & moved to other cookers, but is a peak experience BBQ chef.......every time!!!!