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Reverse Sear Question

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  • ssandy_561
    Charter Member
    • Apr 2015
    • 1397
    • Central OHIO

    Reverse Sear Question

    I’m picking up a couple of 2” thick porterhouse steaks after work to cook tomorrow. Having my neighbor/painter down for dinner.

    I have done many reverse seared steaks for myself. I like mine cooked medium rare. My neighbor likes his cooked medium.

    My question is how much earlier should I put on the medium steak.

    Thanks
  • THE Humble Texan
    Club Member
    • Oct 2017
    • 175

    #2
    grill temp for both stake locations? When you have cooked these before, how long did you keep yours on the grill?

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13547
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Here's how I would do it:

      Let's say that your med rare is 130*, and his med is 140*. That's a 10* difference. I would put his on and monitor the temp. When it has risen 10*, I'd put your's on. That should at least get you close.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Well now that's just a little too logical
    • jfmorris
      Club Member
      • Nov 2017
      • 3521
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Slow 'N Sear Deluxe Kamado (2021)
        • Camp Chef FTG900 Flat Top Grill (2020)
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • King Kooker 94/90TKD 105K/60K dual burner patio stove
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #4
      @sandy_561 I think RonB hit the nail on the head. No one can say a time for how early to put one steak on versus another, as its all based on how fast they get to 130 and 140. Also they will rise some during the reverse sear - not much though if its a fast hot sear, but some.

      I have the same situation - my son and I like it medium rare, the women all like it medium well. I sous vide all of them to about 130, then just sear theirs a little longer, checking them with the thermapen after each flip over the SNS or grillgrates.

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 6331
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #5
        Doing the reverses sear I find goes fairly quick. I'd do both at same time, pull yours at med rare and let his run a little longer.

        Comment

        • Sephon
          Club Member
          • Jan 2017
          • 198
          • NW, PA
          • Setup
            • Primo Oval XL
            • Charbroil 990 w/ Custom Firebox
            • Fireboard w/ Fireboard Drive
            • Pit Viper Fan
            • iGrill 2
            • Thermapen Mk. 4
            • FOGO Premium Lump Charcoal
            Favorites
            Beer: Sam Adams Octoberfest
            Whiskey: Bulleit ; Weller 12
            Cook: Wings or Spare Ribs
            Hobby: Saltwater Fly fishing; Warhammer 40k

          #6
          I let mine rest in between getting them to temp and putting the final sear on them. Lets my bring the grill up to searing temps. Just leave the medium on until it hits the temp you want. Letting the med rare rest a little longer.

          Comment

          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3229
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            #7
            Not SV-ing and not reverse-searing, I find in practice that an extra minute to a minute and a half per side handles things nicely. We're talking steaks under 1-1/2" thick for this approach.

            Comment

            • FireMan
              Charter Member
              • Jul 2015
              • 8260
              • Bottom of Winnebago

              #8
              To simplify, it’s not the early thing, it’s the bit longer thing, not much.

              Comment

              • tbob4
                Charter Member
                • Nov 2014
                • 2511
                • Chico, CA
                • BBQ's
                  _____________________
                  California Custom Smokers Intensive Cooking Unit
                  California Custom Smokers Meat Locker
                  Santa Maria Grill
                  Vision Grill

                  Beer
                  _______________________
                  Sierra Nevada IPA

                  Wood
                  _______________________
                  Almond
                  Oak
                  Madrone
                  Cherry
                  Peach
                  Apple

                #9
                I have a Santa Maria Grill with the variables all kind of dialed in. My daughter likes rare, I am medium rare and my wife has finally settled to medium from medium well. I put my wife's on first. Three minutes later I flip hers and mine goes on. Three minutes later, my wife's gets the second flip, mine gets it's first and my daughter's goes on. Then I start monitoring the temps. I lower the grate for the final minute. The three minute rule applies really well but again, it is based on my set-up. jfmorris 's advice, if you have a SV machine, is the fool-proof method.

                Comment

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                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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