What is Reverse Searing?
I would say the standard way to cook a steak, chop or similar is to cook on high heat to sear the meat then, if necessary, apply indirect heat to finish off the meat.
With a reverse sear, the order is… reversed. Low temperature is applied first to add smoke flavor and then high heat is applied at the end to sear the meat. This allows the meat to absorb flavors that would otherwise, overcook or dry out the meat if done in the standard way.
In order to withstand the reverse searing process, I recommend a larger piece of meat. If you have a thin steak, it’s going to cook too quickly.
Reverse Searing a Ribeye
This the meat. 1.23 lbs, thick cut ribeye. I’d say it was around an inch and a half thick. For seasoning, my standard for steak is… salt, pepper and garlic powder on one side and Montreal Steak Seasoning on the other.
This is the steak just going on low temp smoke. I decided on an hour at 200 deg F. This was done on my Recteq Bullseye. I am using GrillGrates, although it isn’t the searing kit that’s available from Recteq. These are 2 x (I think) 19″ grates that normally live on my Weber Genesis. I wish that GrillGrate sold the rounded off panels separately, but alas, they won’t do that 🙁
This is the steak at the end of the hour. As you can see it’s picked up a lot of color, but is far from cooked.
I pulled the steak off while the Bullseye heated up and also put my Misen Frying Pan on my Weber Genesis to heat up for the purpose of sauteing onions.
I set to the Bullseye to “Riot” mode, which tops out at 749 deg F. Here is is at 722. Ready for the steak.
For pellets, I used the pictured Oklahoma Joe’s Hickory Pellets. I’m a big fan of these pellets. Oklahoma Joe’s 2778406DP 100% All-Natural Hardwood Hickory Wood Pellets, (20 lb. Bag) – via Amazon
At this point, I threw on the onions
And then started the the steak searing. I did a total of 2 minutes per side, rotating the steak 90 degrees after one minute on each side.
Looking beautiful after the flip
Off the grill and ready to rest. I put about a tablespoon of better on before tenting the steak. I don’t know who to credit, but it was once said… “Steakhouse’s secret seasoning is… butter”
I’m getting hungry again looking at this. Here’s the steak post rest.
Conclusions
In spite of not being a prime cut, this was a quality piece of meat. It was large enough to handle the reverse sear process and turned out delicious. If you haven’t given reverse searing a try… I’d recommend it!
Related: My Rub Recipe
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