Reverse sear or not

[shify]

Any steak that can't be cooked completely over direct heat without being carbonized on the outside could benefit from reverse sear. That pretty much means everything except flank, skirt, hanger and flat iron

[glitchy]

I usually front sear on charcoal, reverse sear with MAK/Genesis combo. So, it’s often which grill(s) I feel like using determining the method.

[Skinsfan1311]

With the exception of flank and skirt, I reverse sear all steak. That's because I rarely buy steak that's less than 1 1/4" thick. Same with chops. When I'm feeling lazy, I'll use the sous vide and just sear....

[BluesDaddy]

I reverse sear on anything over 1.5 inches. Under that, I flip every minute or so using the SnS "cold grate" technique.

[Dewesq55]

I do front sear. But I agree if over an inch thick, I do front sear. If under, I do hot and fast/flip until it's done.

[Caffeine88]

Reverse sear for me, for anything roughly an inch or bigger. And especially tri-tip! :-)

Anything under and I prefer hot and fast. A thin rubdown of vegetable oil and turn about 1/minute until it's got a nice sear.

[DavidNorcross]

I reverse sear close to 100% of the time, regardless.

[bbqLuv]

thank you, front sear worked for me tonight

[TripleB]

For me:

All 'steaks and chops', regardless of the thickness - Front sear

All roasts, except Tri-tip - Reverse sear

[Oak Smoke]

For me it’s steaks over an inch thick, any thing less and I get the grill very hot and flip them often.

[bbqLuv]

Reverse sear works great in thicker steaks and hot and fast on thinner steaks. Searing first seems to work on all reasonable steak thickness.

My question is at what thickness does reverse sear start to become advantageous?

BTW, Traeger Timberline 850 gets up to 500*F, and with grillgrates I can only guess 600*F (?)