First Reverse Sear

[Pirate Scott]

Reverse seared a small Filet, And a Ribeye as per MeatHeads technique. Wow! What a difference a little finesse will make. It takes a little longer, but it is well worth the result. I took them to about 140 degrees, they were still very juicy.

[kmhfive]

Gorgeous steaks! Gonna do NY strips tonight. I hope they turn out as nice.

[fuzzydaddy]

Those look mighty fine!

[lonnie mac]

I started reverse searing everything under the Sun probably about the early 2000's. You simply won't turn back now! Wait till you do something bigger, tri-tip, rib roast. It just don't stop. Looks great!

[JCBBQ]

Agreed. Pirate Scott you will be amazed on the bigger meats how great they come out.

[RonB]

They do look very good.

[Pirate Scott]

Thanks to all, they were delicious. I even got the wife to try some steak that wasn't over cooked.

[LarryO47]

Correct me if I am wrong, but I thought a reverse sear was cooking on indirect first, then searing after. ?????

[LarryO47]

O.K.. The Ribeye looked still raw to me. Sorry bout that. Guess I need new glasses...LOL.

[Pirate Scott]

It actually was pretty raw, I didn't look at the bottom. Not sure if it browned at all. Do they usually brown up a bit?

[kmhfive]

Should brown the entire surface -- say about a deep mahogany. May have to flip several times. I did NY Strips last night the same way. Took about 5 minutes, flipping every minute at first, then several times in the last minute to even the browning.

[DWCowles]

Beautiful!

[Steve Vojtek]

Great! Looks awesome. Is that salt and pepper on the steaks or some secret rub???

[Pirate Scott]

It's "Pettys Meats" USDA Prime Steak Seasoning. It is similar to Montreal Steak Seasoning, but I like this better.My friends got it for us from Florida, Pettys Meats is a Market near them in Florida. I've never been there but I here it is quite the place.

[Spinaker]

Congrats on the first Reverse sear. Hopefully you have seen the light!!! It is the best way to do thick-cuts.