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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Why not sear steaks first?

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  • Top | #1

    Why not sear steaks first?

    I apologize if this question has been previously answered 5,000 time (I did read the existing info on free site, etc.).

    When grilling a thick beef steak, what is the drawback to initially searing it and then moving it to lower indirect heat? Seems that working in that order would allow the steak’s internal temp to be more readily monitored. Thanks!

  • Top | #2
    The main advantage is that if you slow cook first, the surface is dry and your sear is faster so the sear affects the internal temperature even less. The front sear takes longer because of evaporating moisture before you get the Malliard reaction. This can create an over cooked layer under the crust.

    Comment


    • hoovarmin
      hoovarmin commented
      Editing a comment
      Well said

  • Top | #3
    Not sure why any cooking approach would impact your ability to properly monitor the internal temp. The reverse sear approach generally results in a better sear and a smaller gray band of overcooked meat between the medium rare (or whatever) center and the surface of the meat

    Comment


    • Top | #4
      If it's at all on the thin side I'll front sear. Like these elk steaks from last night were tiny. There was no way I was going to reverse sear these. If it's thick I'll usually reverse sear. Either way works fine though. Do what works for you.

      Click image for larger version  Name:	20190809_192441.jpg Views:	2 Size:	670.5 KB ID:	728330

      Comment


      • mstruth
        mstruth commented
        Editing a comment
        That looks awfully tasty regardless of how you prepared it!

      • ofelles
        ofelles commented
        Editing a comment
        You've gone and made me hungry damn it. That looks so good.

      • Murdy
        Murdy commented
        Editing a comment
        mmmmmmmmm, Elk, haven't had Elk for a few years.

    • Top | #5
      Watched Michael Symon test an idea that someone sent to him, searing a frozen steak in a screaming hot iron skillet. I know that to some freezing a steak is sacrilege and I don't plan to get into that debate, however I did try the same thing but using my weber smokey joe and a full load of charcoal. Let the charcoal get to max temp (with bottom and top vents wide open) before putting on a 1.25 inch CAB ribeye that I had frozen just for this test. Turned out wonderful, for me. I say "for me" because I like my steak extremely rare (some call it blue) and it is hard to get a steak that rare and still get a decent crust on the outside.

      Comment


      • mstruth
        mstruth commented
        Editing a comment
        KenC52 Oddly enough tonight I was reading about grilling semi-frozen and dry-brined thin pork chops so they don’t overcook before picking up color and sear.

      • mstruth
        mstruth commented
        Editing a comment
        KenC52 Also, by chance are you a cowboy action shooter - i.e., your profile pic?

      • KenC52
        KenC52 commented
        Editing a comment
        Not Cowboy Action Shooter, but I do own several lever action rifles and single action revolvers. Pic was taken in Hot Springs Ark. while on our honeymoon

    • Top | #6
      I've switched a couple years ago to doing exactly what you're asking. It's called front sear. It's my method of choice for steaks & burgers. I sear to whatever level pleases me then slow cook indirectly up to my target temp. I personally feel I have better control over the final temp instead of zooming past it during a reverse sear.

      Comment


      • hoovarmin
        hoovarmin commented
        Editing a comment
        Dude you just rocked my world. I thought I had it all figured out.

      • jfmorris
        jfmorris commented
        Editing a comment
        I've had my last couple of reverse sear "cold grate" method steaks come out well done, when I was shooting for medium rare, all during the sear step. It was still tender as it was prime beef, but I will have to try the front sear next time.

      • Old Glory
        Old Glory commented
        Editing a comment
        You are making me think. Stop it. It hurts. I always worry about shooting past temp. Especially if my searing coals are not as hot as they should be and it takes a bit longer to get a crust.

    • Top | #7
      My wife hers so rare that I wound not have time to reverse sear. So I don't do mine either. Don't notice a gray edge on my rare to med. rare steak. We usually only do ribeyes.

      Comment


      • Top | #8
        I always front sear, and my wife sez I am now making the best steaks ever. I flip every minute after an overnight and uncovered dry brine. I don't take the steaks out of the refrigerator until the grill is hot.

        Reverse searing leads to greater carry over cooking than a front sear. That makes it harder to hit your target temp - well, at least for me. The temp rise during the hot n fast portion is much quicker, so I do that first while the steak is still cold so it will have less effect on the inside of the meat.

        AT least that's my story and I'm stickin' to it...

        Comment


        • Top | #9
          Side note: The beauty of this place is you can ask a question that's been asked 5001 times and no one get's their pantaloons in a bunch. We'll just answer your question. Or say something silly so no apology neccessary.

          P.s. now I have front sear my frozen steaks.

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Exactly, you front sear. I reverse sear. Somebody else doesn't sear at all. All good!

          • holehogg
            holehogg commented
            Editing a comment
            See you guys are taking this very SEARIously
            HawkerXP

          • new2smoking
            new2smoking commented
            Editing a comment
            Ok, holehogg. Just had to get a Dad joke in there! Hah!
            Last edited by new2smoking; August 11th, 2019, 09:40 PM. Reason: Misspelled hole hog

        • Top | #10
          Front vs reverse depends on the meat thickness for me. I do thin stuff front and thick stuff reverse. (Admittedly, the cuts I front sear only get seared.) Most pro-reverse guides tend to state the technique requires thick cuts.

          I’m actually surprised to see a lot of regulars preferring front searing. I’ve never had an issue with carryover when reversing. I tend to let the meat rest before the sear though. A lot of videos show people getting the coals heated before the steaks come to temp. I take some of the hot coals from the slow cook to start the fire for the hot stuff so I don’t start my fire till I take the steaks out of the cooker.

          This brings me to another point, it’s easier to start a cook at a lower temperature and switch to inferno in my opinion. If you’re using one cooker and running charcoal, reverse is very convenient. This is probably more of a driving factor than anything else.

          Cold, wet meat takes on smoke better. So if you’re smoking during the slow stage, in my experience, reverse picks up smoke flavoring better. This is, by far, my favorite way to do a steak.

          I also sous-vide a lot which pretty much requires reverse searing if you want a crust.

          Time to rest before searing and how long you sear in front vs reverse will also affect things differently. I typically only sear 2 minutes on each side flipping every minute. By the time the meat is heated and patted dry, it won’t take much to finish it.
          Last edited by binarypaladin; August 10th, 2019, 08:13 PM.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            What he said. The wait/hold before searing is crucial in my opinion. I call it “wait for the dip” (1 deg down in temp). When that happens I know the steak is ready to sear.

          • binarypaladin
            binarypaladin commented
            Editing a comment
            Nice to hear a kind of hard rule to fall back on. I've never really measured. It's nice to pull the steaks off and know I have time to finish the potatoes and veggies or whatever. (Or wait for late guests, lol.) I'm not even overly strict with my sear times. It's about a minute per side, but I'll add 30 seconds here or there until I like the look of the crust.

            I absolutely love cold grate + reverse sear.

        • Top | #11
          When my wife cooks steak up to about and inch and a half thick she sears in a cast iron skillet and then finishes in the oven. They turn out fantastic. Anything larger and we go for reverse sear.

          Comment


          • mstruth
            mstruth commented
            Editing a comment
            Same with my wife - small splash of olive oil in the pan, simmers fresh cut thyme and rosemary in the pan, removes the stems and proceeds as you describe.

        • Top | #12
          I have found front searing seems to be what everyone in our family likes best. Not to say a reverse sear isn't great also but we seem to prefer the front sear best. Plus it seems to fit my equipment better also. I like using my 26" weber. I'll buy 4-2"+ thick ribeyes, fill a chimney 3/4 full and get it going as hot as I can. Then set a grate directly on the chimney, then sear each steak one at a time. Once all the steaks are seared on all sides I dump the coals in my slow n sear with a few extra unlit coals and a chunk of wood. Now is when i season the meat so it doesn't burn. Then set the steaks on the indirect side and let them go until 125-130 internal.

          Comment


          • Top | #13
            I front sear on weekdays. I used to do a front sear, oven cook and if I had better kitchen ventilation, that’d probably be my winter steak method.

            Comment


            • Top | #14
              Front sear.....never heard this term before, but this the way I always grill my steaks, Tri-Tip, prime rib. As mentioned by others, I feel I have better control. Especially with TT. Get the caramelization I want ( on the front end), then move it over to finish indirect. I’ve never done a reverse sear.

              Comment


              • Top | #15
                I've been reverse searing (thick)steaks with mostly fine results,but now I'll try front sear on my next steak night.

                Comment

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