Sear: regular vs. reverse

[glitchy]

I do both. Reverse gives more flavor when there’s smoke involved and theoretically could give more tenderness. Front definitely gives you more room to control the perfect sear and doneness. I’ve definitely overshot a few steaks doing reverse trying to get a better sear (though usually only to medium instead of med rare).

[BBQPhil]

I have half the grill (M16) with coals and half with none, I'm able to front sear with the lid open and then cook indirectly with the lid closed for steaks 1 1/2 inches and thicker. Easier to get to the internal temperature.

[DavidNorcross]

Agree with others. For thicker cuts I almost always reverse sear.

[smokenoob]

I hear what you guys are sayin’ bout reverse sear a thick steak and front sear a thin stake. I have a friend that has a new SNS travel kettle and he has his mind set in reverse searing a 1.3” NY steak today. So given that this hard head is gonna reverse sear this slab, what temp would you recommend slow cookin’ to and how many sear flips???

he is thinking 110° IT on the slow and 4-30 second flips on the 🔥 to be safe, then probing for 130° IT

[DaveD]

Sounds like what I'd do.

[Purc]

I always reverse sear on big cuts like Tri Tip. On thinner cuts, I front sear flipping every minute and turning every 30 seconds until rare with IT at 125+. I like a steak to go moo when I cut into it.