All my Q'ing life I have been searing a steak first then cooking on a pretty hot grill for about 5 minutes per side to get medium rare. My wife likes medium well and I like medium rare. On a hot fire the steak passed through the desired serving temps pretty quick and could easily be overdone. After reading Meathead's book, forums, and threads my new approach is the reverse sear. Last night I set up my propane Napoleon 500 with 2 zone heat. Left two burners on high and right two burners off. That gave me about 250-275 deg on the right and hot (didn't measure) on the left. I put my DW's (Dear Wife's) steak on the low side first with a temp probe. When hers hit about 130 deg I put my steak on. When hers hit 155 I seared it on the hot side for about 1 minutes per side then I seared mine similarly. Both came out perfect at desired serving temps! Happy wife, happy home!
I'm really learning a lot here, thanks to all!
ps: I didn't use the sear burner because it was 30 deg and wind +25 mph......it kept blowing out! I will be trying that when weather cooperates.
I'm really learning a lot here, thanks to all!
ps: I didn't use the sear burner because it was 30 deg and wind +25 mph......it kept blowing out! I will be trying that when weather cooperates.
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