I've just escaped from the Reverse Sear Cult...

[surfdog]

I reverse sear THICK steaks. Anything under 1-1.5 inches isn’t thick enough to benefit in my experience. But a 2+ inch ribeye? Oh yeah...that’ll work.

For thinner, grocery store, steaks (1-1.5”) I’ll do the continuous flip thing.
And a pig tail makes short work of that. Greatest thing since sliced bacon.
Full disclosure: when I first saw one I thought it was stupid. Seriously, why?! "It doesn’t do anything I can’t do with a spatula or a pair of tongs." Wrong!! I can now flip a whole flock o’ steaks in 1/4 the time as I used to need. And doing the continuous flip thing is a doddle.

These are the ones I use:

https://www.amazon.com/gp/product/B01IRDE62E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

(Mods: feel free to edit the link.)

[Dadof3Illinois]

I like front searing then finishing indirect really thick steaks. I seem to be able to hit my temps better and give them a nice hint of smoke.

[TripleB]

I’ve looked at pigtails for years and never thought much of them. Bought one last week on a whim and my wife took it and said you’ll get it back at Christmas. So now I have to wait, but I’m really looking forward to it now since I read what you wrote.

[JeffJ]

Since meat cooks from the outside in the point of the reverse sear, especially with steaks, is to avoid getting that grey band between the surface and center of the meat. Toward that end I will pop a thick steak into the freezer for about an hour (flipping at the half hour mark) before going to the grill. This causes the outside of the meat to be colder than the interior. This with the reverse sear will produce an even medium rare throughout the interior of the meat.

[fzxdoc]

For steaks and pork chops, I get the most consistency with sous vide and a quick sear. Since I'm not looking for smoke flavor on steaks, I don't use the reverse sear method much. When it comes to a good steak or chop, I like to taste the Maillard-ed meat, pure and simple.

Very nice writeup, AZ Fogey . Thanks for doing the research.

Kathryn

[Old Glory]

I am in the Sous Vide Camp it's basically fool proof. I do like reverse seared steaks and will use that technique on thicker cuts of meat. You just need to be very careful not to overshoot temps.

[Mosca]

Nice idea. There are many paths, do the one that works best in your kitchen, or on your grill! (I'm loving JKF, for now.)

[Spinaker]

Yep! You know it!

[AZ Fogey]

Sorry for my ignorance, but what is JFK?

[Mosca]

Just Keep Flipping. Every 15-30 seconds. Neither side is on the heat long enough to get the gray band, but both sides eventually get that nice mahogany crust.

[zinfella]

My buddy Dave is into Sos Vide in a serious manner, but I'm not. The reasoning for each of us in this area is irrelevant, we do what works for us. Dave likes to reverse sear, and I don't. We're both very serious about a good sear, no grill marks, and we're both right! Below you can see results of my way with a pair of rib eyes, and the tasty homemade compound butter that my wife adds to the steaks as they rest after they come off of the grill. Some potatoes and/or some crusty bread to soak up that liquid gold on the plate is always a welcome addition.

The "little pig tail" is a liver hook! Back before meat was displayed ore-packaged. it hung out in the butcher case, and the very slippery liver was in a tray with elevated sides to keep the blood from getting all over the inside of the display case. The hook was the preferred method of retrieving the liver from the tray, and keeping it from slipping from the butcher's hands, not to mention it helped to not bloody up his hands. Disclaimer: I hate liver!

[AZ Fogey]

Beautiful.

[troymeister]

There is always 1000 ways to to get to the same goal. I've had really good results with the reverse sear. To me you get a more tender and buttery steak. But you do sacrifice the serious thicker beautiful crust. When you front sear, you can control the crust a little better but the problem is you can get more car over heat farther into the steak. Thusly creating bands of varying doneness. To me the flavor you get from that thicker crust is killer good,. But you sacrifice a little tenderness. Everyone once in a while I get the perfect right balance. Sometimes it's front sear, sometimes it's reverse sear. When that happens...Oh Yeah...Red Meat Heaven. I usually alternate how I cook them. They're both good.

[Dewesq55]

Since I started front searing, with 30 second flips, I have not ever gotten any thick grey band or uneven doneness on any steak. I have previously posted several examples in the old SUWYC thread. Just saying. Of course, YMMV.

[TripleB]

Except for large cuts of meat, I'm a front sear and not a rear sear guy.

I never joined that cult. And will never join the SV cult either. Cooking food well is a skill.

[Richard Chrz]

I am still one of the big fans of Reverse sear, but only on thicker cuts that can handle it. I also, generally pull my bigger reverse sears off the heat prior to the sear, and only put it back on when the temp is stabil and heading back down, I can't say that should be duplicated. Now on the skinny Ribeye's I like fire! If they are 1 or 1 1/2 or less, I like what you say, Full on full sear the whole time. although, just salt and pepper for me.

[tbob4]

Dang you can change an opinion with just a couple of photos. You are good!!!!!!

[AZ Fogey]

Beautifully cooked steak. What a great sear.

[zinfella]

Serious sear, best known as "Charred rare". Nice work!

[Thunder77]

I reverse sear depending on the thickness of
my cut. Thicker cuts, 1.25 inches or thicker get the reverse sear. Thinner cuts I front sear. You will almost always overshoot your temp if you try to reverse sear a thinner cut.

There are many ways to cook a steak. It’s all down to what method works for you. I do however kind of resent being called a cult member. 😂

Pictured steaks were brought to 115 internal on my Baron, then seared over the SnS. Edge to edge pink and NO ONE complained. So there! 😬

[tenphases]

AZ Fogey I was perfectly happy with my reverse sear method and then I see these pics of your tri tip.....back to the drawing board, thanks alot ! :/

BTW "reverse sear cult" really funny I choked on my IPA a lil 🤣🤣

[58limited]

For straight grilling I front sear - its the way I was raised and I'm good at it. Since getting a sous vide device I do reverse sear anything I cook in that manner but I rarely cook steaks with the SV - something about the texture of the fat and connective tissue turns me off. Having said that, the best prime rib I've done has been sous vide.

[BBQPhil]

I also have switched to front sear using my M Grills M16. I also use Oakridge Carne Costa seasoning that really hastens the black crusty finish. The image below was taken before I moved the steaks off the fire to the left auntil the internal temp reached 135-140F.

[TripleB]

Nice crust. That’s the way i do my steaks. Crust is where all the flavor is.

[AZ Fogey]

BBQPhil Thanks much for turning me on to Oakridge Carne Costa, it makes a wonderful crust and tastes good too.

[zinfella]

Look at that steak, excellent!

[BBQPhil]

Looks like perfection. Sous vide?

[AZ Fogey]

No. Super hot accelerant fueled sear (as explained above) 1 1/2 minutes on one side then 1 minute on the back side, then finished on the 235° cool portion of the grill til internal temp was 138°.

[Santamarina]

My experience has led me to pulling my meat from the cool side 15-20°F below target temp and having a rip roaring fire for the sear. Most gassers aren’t up for the challenge - charcoal/wood fire is the way. This has led to very successful reverse sear steaks/tri-tip.

I do agree that it doesn’t work for thin cuts. Those...just sear and they’re done!

In the end...cook it how YOU like it! Always love hearing what works for everyone. You never know when you’ll find a new technique that fits your style!