i must admit I'm a novice when it comes to reverse searing thick NY strips. Looking for a recommended sequence for reverse searing in terms of painting with oil and salt and peppering. Additionally, some guidance on salt quantity per pound of meat. Thanks in advance!!
Announcement
Collapse
No announcement yet.
Reverse sear sequence and salting
Collapse
X
-
Club Member
- Apr 2016
- 18141
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I think everything you need is here.
And you were wrong David Parrish . I still chuckle every time you realize the camera is on.
- Likes 1
-
Founding Member
- Jul 2014
- 5571
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Salt can, and should, be added to your steaks way ahead of cooking. Like at least an hour. Or more. As much as 24 hours is okay. I think the sweet spot is about 6 hours. 1/2 tsp of kosher salt per pound. Do NOT add any more salt. You are looking at salt jeopardy if you do. I add pepper and granulated garlic just before I put on the grill for the reverse sear. Others don’t add it until they are done and the steak comes off the grill. Up to you, really.
As far as the reverse sear technique
1. Set up grill for 2 zone grilling. Get your indirect zone to about 250F
2. Steaks go on indirect side. Turn 1-2 times (like every 10 minutes).
3. When steaks are 10 degrees below your desired temp, reserve the steaks and crank your direct zone as hot as possible
4. Sear steaks on direct zone for 2-3 minutes per side, until you get a good Maillard reaction.
5. Pull steaks and serve
If you stop the indirect cook at 115, the 4-6 minutes of searing will get you to 125 internal, if you stop at 125, will get you to 135, etc.
And there is always Meathead awesome article on the topic
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment