When finish timing isn't super important I like front searing first with a controlled indirect heat finish to the exact target temp. The trade off of course is less sizzle when finished. Is the trade off worth it? Is reverse searing over rated? What say you?
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Nah... not over rated. Just another tool in the arsenal.
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I prefer front sear for the reason you suggest. I'm not sure I know what you mean about "less sizzle" though.Comment
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Depends what you're wanting to end up with. When I reverse sear, I add a small wood chunk to the coals so I"m basically smoking the steak to the target temp, then searing. If I didn't want that, I'd probably just cook over direct heat until target temp.Comment
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I prefer a front sear for several reasons.
I can get the exact sear I want without overshooting my final temp.
Temps rise slower during the slow part, so easier to hit my final temp.
Less carry over rise from a lower temp so it is, (again), easier to hit my final temp.
I use a front sear for steaks, chops, and boneless/skinless chicken breasts.Last edited by RonB; August 22, 2020, 12:28 PM.Comment
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depends on thickness for steaks
hamburgers front sear in HOT oil, then wrap in foil......currently working on a soundtrack
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I'm making a boneless prime rib tomorrow which I will be front searing for the exact reason RonB said. In fact I'll be putting the roast in the freezer for about 30 min. Prior to searing it. To further help get that edge to edge pink. Ok I just got myself hungry.
Last edited by Steve B; August 22, 2020, 01:17 PM.Comment
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For steaks, Tri-Tip, 1 bone Rib Roast (aka the Tomahawk Ribeye) I front sear because flavor is more important to me than temperature doneness. With front searing I have control over the char (fond, bark, the Milliard process, whatever you want to call it). The char is where the flavor is. The cuts of meat I have identified, because of their thickness, never get over cooked while grilling. After I get the char I want, I move the steak over to finish indirect. I have over cooked my meat on occasion because the cut is irregular or I get caught up with something and don't pay attention. But the flavor is always fantastic. Again, flavor (the char) is the most important thing to me.
For rib roasts over 1 rib, I reverse sear. I don't have to worry that I may possibly over cook the meat while I achieve the char I want.
Last edited by TripleB; August 22, 2020, 06:00 PM.Comment
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Since I discovered reverse sear, it’s pretty much the only method I’ve used for steaks, chicken, roasts, etc. I love the outcome and feel strongly that I have immense control over internal temp and external outcomes compared to front sear methods.
Which just goes to show that we are all different.Comment
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I have gotten used to the reverse sear method and that is my go to.Comment
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David Parrish has a really good You Tube video comparing front- vs reverse- seared steaks on his SnS Kamado Grill set up to mimic a Santa-Maria-style cook
KathrynLast edited by fzxdoc; August 23, 2020, 06:20 AM.Comment
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Reverse sear all of the way. Since meat cooks from the outside in a front sear overcooks the part of the meat just beneath the surface. Front-sear works for real thin pieces of meat or burgers but other than that, especially when cooking steaks, reverse sear works better IMO.Comment
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I’ve been doing a front sear for most of my hot and fast cooks the past year +. IMO placing a grate over a 1/2 full charcoal chimney starter to sear something then dumping the hot coals into my SnS and kettle to finish seems easier. Plus I don’t season the meat until after the sear as to not burn it.Comment
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