Thanks to all for your comments. I think switching to the front-sear technique will likely help me minimize overshooting my terminal temp. I typically use a leave-in meat probe during the indirect phase, but that doesn’t work well at all for me during the searing phase when flipping, etc. So I’ll experiment with a sear-probe-bake sequence. Thanks again!
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Originally posted by mstruth View PostThanks to all for your comments. I think switching to the front-sear technique will likely help me minimize overshooting my terminal temp. I typically use a leave-in meat probe during the indirect phase, but that doesn’t work well at all for me during the searing phase when flipping, etc. So I’ll experiment with a sear-probe-bake sequence. Thanks again!
Check out our review on them right here, it explains it all in much more detail.
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Thanks. I have one and use it frequently.
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The Thermoworks (?) site has a lot of information obtained in their cooking lab. For example, they tested rib roast sears...front, none and reverse. With the meat near freezing, they found the front sear left no gray meat under the sear. Also...sear with salt and pepper, then add oily goop seasoning.
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I did a twenty pound seven bone rib roast (ribs cooked separately) with the front sear...I have a large 1/4" steel plate that slides over my fire box...the original purpose to direct the heat into the smoker boxes...then I discovered its perfection for searing while the fire gets going and the pits heat up.
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If your looking to cook a steak as best as you can definitely reverse sear. It's ugly when you mess up a 2" steak but chalk it up to practice. The cooking methods on this site work. Especially reverse sear, I'd re-read everything before i gave up on this technique. Read Kenji on it as well...
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I cook a steak once a week, needed or not. Mostly 1.25 inch rib eye .The best way IMOP to cook steak, is sou vide for 1.5 hours to 130 Degrees. then get the charcoal hot 600 degrees + using grill grates at the grate, I in 1.5 minute, turn 90 degrees then flip at 3 min, then turn 90 degrees, at 4.5 min at 6 min turn 90 degrees, thrermo pin in hand at 145 it's done. Might be done at about 6 min 30 seconds. Of course use your favorite steak rub, before sou vide. and sprinkle a little more at the last 30 seconds. Brush on unsalted butter, and plate.
The method is the same if not having the time to sous vide, takes about 12 minute's. total to get to 145. Just longer time's period before turn's and flip.
I'm useing a PK grill with grill grate's, entered a steak comp in the spring came in 5th of 25. Using this method.
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At 145 you have a medium done steak. Which is well above the recommended 125-135 medium-rare range recommended for the best flavor and chew of a great steak. I would never, never ever serve a steak that. well done, if they want it more done I'll throw in the microwave. IMHO you have ruined it. Obviously the judges liked there steaks medium. Some people do. LOLLast edited by mountainsmoker; August 12, 2019, 03:46 PM.
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mountainsmoker optimal doneness is purely subjective. Like you I want my steaks to be medium rare. My mother-in-law adamantly wants her steaks medium. My wife likes hers medium-rare to medium, and that's only because I've force-fed her enough medium rare steak that she's come to appreciate it.
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KenC52 I've been cooking steaks from frozen quite a bit lately. I've usually got a stash of ~2" dry-brined ribeyes in the fridge, and it makes it easy to grab 'n' go, as it were. If I'm cooking with the SnS I reverse sear and usually roll some light smoke. If I'm cooking on my gasser I front sear, mostly because my gasser is crap for searing without getting a CI piece screaming hot, so searing first lets me get a good crust without overcooking. And the steaks turn out fantastic either way.
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Originally posted by Huskee View PostI'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.
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For steaks I like to put them in the freezer for at least an hour, if not longer, prior to cooking. The outer sides of the meat freeze but the center does not. Since they cook from the outside-in I've found that doing it this way all-but eliminates that gray band between the surface and the interior. Here's a pic of a thick cut NY strip I cooked in my 14.5 WSM utilizing this method:
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I try and use David Parrish's cold grate method when I can:
If I can't cook them outside, it is front sear with some CI than into the oven.
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Perfect! You did well. I may switch from reverse searing after all. My front seared thick steaks never looked that good, though, back in the day. Plus it was harder to back the fire's temp down low enough for the lower heat phase 2, even on the indirect side. I like starting with a small fire and then adding the heat at the end for searing. But I also like trying (or re-trying) new methods.
KathrynLast edited by fzxdoc; August 18, 2019, 07:30 AM.
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