Reverse searing is great!

[csthomas61]

I just joined the 'Club' yesterday and read about the technique for reverse searing. I tried it last night on a nice ribeye, and wow...it was fantastic! I will be grilling all my steaks this way from now on. I have a Weber Performer charcoal grill that I really enjoy.

[DWCowles]

Welcome csthomas61

[DWCowles]

csthomas61 you need the Slow n Sear to go with that Weber Performer

[csthomas61]

Ordered it yesterday...it's on the way!

[ribeyeguy]

Welcome to the pit csthomas 61! I agree with you that the reverse sear is one of the best techniques that I've learned here. That alone is worth the price of admission!

[csthomas61]

It is going to be a good summer! 🔥🔥

[ribeyeguy]

Might be 25 pounds heavier but it's well worth it!

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ.

[Skip]

Welcome csthomas61. It only gets better from here on! Good job on the ribeye.

[CeramicChef]

csthomas61 - welcome to The Pit and welcome to The Obsession!

[PaulstheRibList]

Yes!!!!!!!!

[fuzzydaddy]

Welcome aboard csthomas61!

[Huskee]

Welcome to The Pit csthomas61! Thanks for your support here and for joining up with us. You'll love your SnS.

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

Hope to hear & see more from you!

[Danjohnston949]

csthomas61, Welcome to The Pit! Ditto on the Reverse Sear and your future S 'n S!
Eat Well and Prosper! From Fargo ND, Dan

[Gunsmokers]

Oooooo yeah baby! Reverse sear is THE way to nice steaks! Yee Haw!!

A hearty WELCOME to ya!

~Gunsmokers~

[Spinaker]

Welcome to the Pit!! We are happy to have you. I'll never cook a steak differently.

[sfrancis353]

So here's a question for you. I normally do my steaks on the BGE at about 600-700 degrees. Get a good sear (a minute or two a side) then shut her down and let the residual heat cook for like 3-4 minutes. Steak is done cooking in about 7 minutes and produces a wonderful ribeye.

My S n S is showing up tomorrow and I'm curious how much different reverse sear would be. Is it going to turn my Weber to my steak go to? Right now on the Egg, I feel like what I produce is pretty darn good. For those that have tried both ways, what's the primary difference that you see on the reverse sear?