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Changing up my steak method slightly

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  • RonB
    Club Member
    • Apr 2016
    • 13110
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Changing up my steak method slightly

    Reverse sear is a great way to cook steaks, but is tricky because the higher the cooking temp, the faster the meat cooks and you get more carryover temp rise. This makes it more difficult to pull the steak off the grill at the exact right time. I have been trying front sear for a while, and am now close to getting the method down the way I want it. We like our steaks medium with a lot of pink and very little gray. So here's my latest attempt:

    I used the small Weber chimney upside down for the sear - it holds about 15 KBB, but I should have added a few more so that it would have been level with the top after ashing over and settling a bit. I have a small ss grate that I use for searing over a chimney and it works great. It even does the cold grate technique. I could have used a little more heat for a faster sear and getting both filets on the small chimney was challenging. Next time I will use the larger chimney upside down for more heat and more room.
    I did the standard flip every minute to sear the meat, but it did take a bit longer than I would have liked. That's the main reason I will switch to the larger chimney next time.

    After the sear, I dumped the hot coals in the SnS and moved some leftover KBB already in the SnS over to contact the hot coals. I set the CyberQ to 250 for the "low" and let it do it's thing.

    The steaks turned out great and I will use this method again. Here are the photos:

    I use one glove to handle the grate.

    Click image for larger version  Name:	CM7I7037.jpg Views:	1 Size:	360.2 KB ID:	473353
    After the first flip.

    Click image for larger version  Name:	CM7I7038.jpg Views:	1 Size:	342.4 KB ID:	473354After the sear - they could have used one more flip.

    Click image for larger version  Name:	CM7I7039.jpg Views:	1 Size:	359.5 KB ID:	473351

    As you can see, there was very little gray banding, and they were cooked the way we like them. My wife's comment was "Wonderful!"
    Click image for larger version  Name:	CM7I7042.jpg Views:	1 Size:	382.1 KB ID:	473352
  • Troutman
    Club Member
    • Aug 2017
    • 7462
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

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      INDOOR COOKWARE


    #2
    I see no problem with those. Have you tried SV and sear? That last photo looks a lot like that kind of result. Nice looking filets by the way !!

    Comment

    • Mudkat
      Club Member
      • Feb 2017
      • 2088
      • At a river near me, MD
      • Weber Smokey Mountain 14.5"
        Weber 22" Kettel
        Weber Smokey Joe (2)
        One Grill 45" Rotisserie
        Lodge 5 qt. Dutch Oven
        Lodge 10.5" Double Loop Skillet
        Cast Iron 9" Skillet
        Cast Iron 12" Skillet
        Weber 22 Grill Grates
        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

      #3
      Nice write up Ron! They look great! No banding hardly at all. I too have a hard time hitting the exact temp.

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 7834
        • Bottom of Winnebago

        #4
        The “wonderful” is all you need my good man!

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 5424
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
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            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
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            KBB
            FOGO
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #5
          Nice work

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #6
            Looks good

            Comment

            • jlazar
              Charter Member
              • Oct 2014
              • 669
              • Texas
              • Backwoods Chubby G2
                Weber 22" Master-Touch GBS Kettle
                Blackstone 36 Griddle
                SlowNSear (Original)
                Fireboard Extreme
                Maverick 732
                Super-Fast Thermapen
                Rapala 7 1/2
                Bear Paws
                Weber Rapidfire Chimney
                Grill Beast 304 Injector
                G&F Suede/Leather Gloves
                Foodsaver V4880

              #7
              Those look great!! Did you sear a set amount of time on each side and how many times did you flip? I am guessing that due to the thickness of the steaks you really cant go by temp.

              Comment


              • RonB
                RonB commented
                Editing a comment
                I flipped every minute until I got the look I wanted. The coals were not quite as hot I wanted, so I flipped a lot more than I had planned. I started with raw meat, so I wasn't at all concerned about temp, but if I remember correctly, the temp went to ~ 115* F prior to the "slow".

              • jlazar
                jlazar commented
                Editing a comment
                Thanks
            • Steve B
              Club Member
              • Jun 2016
              • 3069
              • Rockland county New York
              • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                Yoke Up custom charcoal basket and a Grill Wraps cover.

                22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                Napoleon gas grill (soon to go bye bye) rotting out.

                1 maverick et-733 digital thermometer - black
                1 maverick et-733 - gray
                1 new standard grilling remote digital thermometer
                1 thermoworks thermopen mk4 - red
                1 thermoworks thermopop - red

                Pre Miala flavor injector
                taylor digital scale
                TSM meat grinder
                chefs choice food slicer
                cuisinhart food processor
                food saver vacuum sealer
                TSM harvest food dehydrator

              #8
              Thanks for the write up RonB If you can produce results like this than obviously the reverse sear is not the only game in town.
              And thank you very much for making me really hungry. 😋

              Comment

              • lonnie mac
                Club Member
                • Jul 2016
                • 1350
                • Bacliff, TX
                • Motovlogging for the freedom of old Hippies...

                  https://www.youtube.com/c/LonnieMac

                  Home of Brutus Ten!

                  http://www.alenuts.com/Alenuts/Alenuts.html

                  Pits:

                  Weber Performer Deluxe W/ SNS, Craycort CI grates

                  WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

                  Texas Original Pits Offset Smoker

                  RecTec 590

                  WSM 18" W/ Upside-down door mod

                  Camp Chief Flattop, The big one...

                  Weber Genesis II S-335

                  Texas Fire Pit

                  Thermos:

                  Maveric's Most all of em...
                  FireBoard W/ Fan Control, GURU Fan
                  ThermoWorks, most all of em...
                  Meater

                #9
                I find myself front searing more than not, even on thicker chunks. Back when reverse searing was a fad I was all over it. Still LOVE reverse searing, but then again I still LOVE burnt sear marks even more!

                Comment

                • Fire Art
                  Club Member
                  • Jan 2018
                  • 988
                  • Jackson hole Wyoming

                  #10
                  I’m knew to this whole cooking game I’m going to try your Method

                  Comment


                  • RonB
                    RonB commented
                    Editing a comment
                    I hope it works for you too. Just remember to place the meat on a cool section of the grate when you flip. That will keep it from sticking and give you an even brown on the surface.
                • Frozen Smoke
                  Club Member
                  • Nov 2017
                  • 1528
                  • Northern Mn

                  #11
                  Those look great but I've been reverse searing a long time. The only thing I don't sear when it comes to beef is a prime rib roast. I've managed to get a nice crust on a prime rib just using the smoker heat. I've never had a problem hitting my target doneness using the reverse sear method. I think you just get a feel for it after a time. I take IT temp before I sear but not after. I don't care about the after sear temp.

                  Comment

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