Reverse sear temps?

[kettlebb]

Looks good.  It might be difficult to get an even sear with bone in meat, I don't know, I've only done this method with boneless thick cut steaks.

[vwengguy]

It was no problem. It was cool to cook the same steaks a totally different way.
Here is a photo of my normal t-bones done with 2 weber coal baskets and the GBS sear grate.

These were good also but my wife said the reverse sear was great !  So I guess I’m going to do it more.


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[SMOKE FREAK]

Say what you will...I still like to sear both sides and then move to indirect to finish...Just easier for me to hit temp without going over...

[jcnaz]

This article is a bit long, but it is pretty good.

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

*Link fixed!


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[vwengguy]

Hey @jcnaz the link is dead.. missing something on the end ?
Anyways.. I found it and read it.. I love the part about reverse searing on the indirect side and then 2 DAYS in the fridge to dry it out? WTF?
Hmm, I want a steak on Friday so I have to fire up the grill on Wednesday ? Lol


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