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Author Topic: Reverse sear question  (Read 2109 times)


  • WKC Ranger
  • Posts: 1468
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 »


  • WKC Brave
  • Posts: 250
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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  • WKC Performer
  • Posts: 2070
    • 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...
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.