Reverse Sear Timing

[Yelnoc]

I have a pellet grill and a set of Grillgrates and am able to reverse sear to my satisfaction. I slow smoke whatever – steaks, tri-tip etc. by taking meat to about 110-115* IT. Having the GGrates in from the start so they will heat up faster, I remove meat, wrap and hold while I crank the grill up to 400-450* set temp which brings it to 500* + ambient and surface which successfully sears. See below. My question is assuming the wrapped meat is in my Cambro, how long can it sit before I put it back on to sear without something unwanted happening.….not because the GGrates aren’t hot, but just because I might need or want to delay the sear or slip off to the tavern for a quickie or something similar.

[glitchy]

My thought would be if you are anticipating more than a few minutes, you might take them to finish temp and use the sear for light reheating. I don’t have any practice at it though, longest I’ve ever gone between is probably 15 mins.

[Rob whatever]

I’ve used a little different process. I reverse sear to desired end temp. But you have to let the temp drop by 20 degrees or so before searing which will take a while. I’ve let it sit for an hour or two and then sear right before serving without issues. I learned this from Jacob Burton- who has some great YouTube continent -and Franklin’s steak book.

[FireMan]

So what yer askin is, ya wanna know if you can park the meat somewhere, somehow, then leave the seen, walk to yer vehickle, drive to a local establishment, get out of the vehickle, walk in, sit down & order one brewski, one mind you, yes you inferred one brewski, now if it’s a glass of hard licker that is a mighty big shot, then recreate the whole trip home. The answer is, Aw c’mon man!

[Yelnoc]

I was that transparent ?

[willxfmr]

As long as the temp of the meat stays in a safe range, I see no problems with a rest then sear,

[DavidNorcross]

I always go with the side of caution. I would finish the steak.

[HawkerXP]

I would suggest that you drop off the tri tip at my house on the way to the pub. I'll cook it up and...well....burp.

[Yelnoc]

As long as the temp of the meat stays in a safe range, I see no problems with a rest then sear,

The meat will not be in the safe zone technically as it will be below 140*, but time in the zone is as critical too. On Thermoworks Blog article on Food Safety it states that cooked food can be at room temperature for as long as 2 hours and then should be pitched. Good explanations here Food safety: proper cooling | ThermoWorks

[willxfmr]

You are correct. I should have made the time/ temp thing more clear in my comment.