I think I hate the reverse sear technique

[FireMan]

Yessir, I’m with Huskee , front sear after monkeyin around with steaks and gittin to 130 or +. Also with jfmorris and captainlee and others, cuz I flip those buggers 60 seconds aimin fer 30. I have also acquired a taste to a tad rarer than med rare. The rear sear led me to one to many an over cooked steak. No more fightin em.

I also noticed ‘Ol Oak Smoke used the word flipper.

[mrteddyprincess]

Front sear followed by a 133 F SV bath is what I use for entertaining people. Steaks are ready to go when we are ready to eat.

Reverse sear is what I tend to use with pork chops. I feel good about finishing the pork chops off in a 155 F bath, letting them cool down a bit, and then searing the heck out of them right before we eat.

But I don't think this is any controversy. These are all just tools and one guy has to decide how he's going to cook (or how she is going to cook, sorry, Ladies). The taste of the food is what determines whether or not one chooses the correct method.

[IdahoJim]

Hmm... front sear then sous vide. I am curious. That could eliminate my stress for having steaks ready on time.

[klflowers]

Does the crust soften when you front sear and sv? I never even thought of trying that.

[mrteddyprincess]

I don't go for a crust on steak. I am satisfied with sear marks. So, no that never bothers me. No complaints from guests. I guess if you're going for the seared black on the whole surface my method might not work so well.

[ItsAllGoneToTheDogs]

said it before and I'll say it again

I actually prefer a smoked steak pulled right when I want it done. I don't miss the crust/char/milliard whatever.

However, depending on your cooker setup the reverse sear method can be a seamless process and not a chore. With just the standard warming box on my MAK (and even more so now that I have the larger super smoker box) I can move a steak at 100ish or even lower, throw it in there to still slowly climb while the temp ramps up in the MAK, a few quick flips and done. I can cook the steak most of the way in the smoker box the whole time while the grill is at a baking/roasting temp and cook a side (grilled/roasted taters, a chicken, whatever), or I can do any combination of the above and use my crappy griddle or burn some coals in the PKGO, or maybe I had a cast iron pan in the MAK the whole time... none of that is overly difficult (except the coal cooker for such a short burn) but I'm lazy.

I know others have said they prefer a front sear for the time it gives them to prep other things, but my primary cooker being a pellet burner isn't conducive to a rapid temp drop and unless I was planning on cooking something in it hot while the meat was in the smoke box it's just not a method that works for my usual cooks.

[radshop]

I just posted this same pic on SUWYC, but it's relevant to this topic. It shows that contrary to what the reversites claim (and I was one of them for a while) a wall to wall medium rare can be achieved by a rank amateur with a front sear.

And also, trying to do a reverse sear over charcoal, it's very hard to get that dark maillard crust without extra measures involved because the coals cool down during the baking phase. That's what convinced me to say, Stand against the great reversal! Forward only!

(BTW, for anybody new here - don't take me seriously. I'm just goofy. Cook the way you want and enjoy!)

[klflowers]

That is a beautiful piece of meat

[JeffJ]

With steaks - reverse sear AND my 'freezer trick'. At 1.5" pop them into the freezer for 20 minutes and then flip them over and go another 20 minutes. Meat cooks from the outside-in which is why the reverse sear is so preferable. The freezer trick makes the exterior of the meat colder than the interior. With steaks, combine both techniques and you will get uniformly-cooked steak from edge-to-edge.

[Oak Smoke]

I’d eat that! And yes I mean everything on the plate!

[IdahoJim]

I'm a little confused. You flip it in the freezer? Why?

[Mosca]

I don’t hate reverse sear, but front sear fits my workflow better.

[fuzzydaddy]

I front sear all my steaks which are usually about 1 inch thick, about 3 rounds of 45 seconds or so per side. In 5 minutes I have a great overall sear, then move to indirect to bring up to temp which takes about 10 minutes. I add my seasoning when moving to indirect. So in about 15 minutes I'm done and so is my wife with the sides. Quick and predictable. None of my guests have any issues with a little grey banding. That's what works for me.

[Purc]

I must admit I like both methods. For me it depends on the thickness of the steak and how much time and effort I want to put into the cook

[Pobeque]

I have to have a very thick cut to do an RS, and sometimes it does get a little fiddly. Through the years I find myself going back to the more traditional methods, like a front sear, and getting a really good crust on the outside(one of the reasons I do not like SV is the mushy texture it sometimes gives). Like, do you cook for internet likes or flavor because and pink edge to edge MR tastes exactly like a little grey band MR (to me at least)

[klflowers]

When I first started sv pn steaks I had the same reaction. But I find when I sv from frozen it isn't mushy. So now if I am cooking from thawed I don't sv, but most of the time I vacuum seal and freeze when I buy, then sv 2 hours from frozen and sear

[jehlydonuts]

"Hate" is a strong word for me wrt reverse sear, but I don't love managing the temperature changes on the grill. Before giving up entirely, though, I have two suggestions:

1) Get the smoky flavor from the grill, then sear in cast iron on the stove at the highest temp you can get (my wife's favorite method), or
2) Get the grill super hot (600F), push the coals to once side, then cook the steaks with the lid open. I find this cools the grate area that is not over the coals down enough so that the steaks cook rather uniformly over 10-15 minutes. When you hit 115F, the coals on the other side should be ripping hot for the sear, which is no more than 30 secs/side. The result (for me at least) has been a little layer (1/16") of more done meat around the steak, but it has the best flavor and eliminates the hassle of managing the temps. FWIW, I remove them around 123F-125F on an instant read.

[IdahoJim]

When I suggest trying to sear steaks in a cast iron pan to my wife, she responds with "eww"...

[jehlydonuts]

IdahoJim Maybe suggest to her that you do the cast iron sear with butter and herbs? It's a really nice finish.

[Redwng]

I RS all steaks and tri-tips. Put them in my LSG pellet smoker until about 100 internal, let sit for about 10-15 minutes and sear on the LSG. Comes out perfect every time.

[BBQPhil]

I have what might be a dumb question. You take the steaks off at 117 degrees and let it rest. Doesn’t the actual temperature (internal) start to drop? And then doesn’t it becomes confusing to know what the actual doneness is by measuring the temp?

[Bob K]

Not a dumb question. The surface heats first, that heat moves toward the center over time. If cooking over direct heat, the surface gets hot, up to 212 (or so). That heat works its way towards center, even after you take off the heat. Could easily come off at 117 and "carryover cook" up to 130 or more. If indirect cooking, say at 225, when you take it off it will still rise but not as much. When surface and core reach equilibrium, only then does the temp start to drop internally.

[Bob K]

I shoulda just gave you this, lol: https://amazingribs.com/more-techniq...es-within-meat

[RolfTaylor]

I have had similar temperature weirdness. I think sometimes poking often makes it porous and the temp is no longer valid.

Get a Combustion Inc Predictive thermometer. I have had mine for well over a year (I can't honestly recall) and unlike a lot of gadgets the thrill has not worn off). Too bad you just missed the Father Day sale!

I don't like apps so I got the display. If I had to do it over I would buy two probes, one with the repeater base and one wothout and skip the display. I love the app.

And the bluetooth just works. No pairing or anything. Chris Young's dedication to a well though out product matches his skills at cooking and engineering. It is well thought out (and keeps getting better).