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.
After the first flip.
After the sear - they could have used one more flip.
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!"
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.
After the first flip.
After the sear - they could have used one more flip.
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!"
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