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Meat-Up in Memphis 2021

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Steak help please

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  • VicKO
    Former Member
    • Feb 2017
    • 7
    • Leonardtown, MD

    Steak help please

    I started getting serious about grilling about a year ago, so I'm still a nube.

    I have 1-1/4" strip steaks. Am I better off doing a reverse sear, or are they too thin for that? Any ideas/input appreciated.

  • Steve B
    Club Member
    • Jun 2016
    • 2933
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    That’s right on the fence.
    1” or thinner go hot and fast.
    1-1/2” or thicker reverse sear for sure.
    I think to be safe. Go reverse sear.


    • RonB
      RonB commented
      Editing a comment
      Spinaker - what a coincidence - I once dated an airhead.

    • Spinaker
      Spinaker commented
      Editing a comment
      Hahaha. RonB

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Funny. I’m still full of hotair
  • fracmeister
    Founding Member
    • Jul 2014
    • 1216
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    No, you can reverse sear but maybe don't expect paper thin browning on the exterior and wall to wall (for example) pink. Reverse searing a thin steak is just cooking at low temp till you get close to the desired temp...the problem will be that when you searing a thin steak you will cook it a larger fraction of the way in...

    now if you sous vide a thin steak it is the ultimate reverse sear... just sear it ripping hot and you will be fine.


    • Steve B
      Steve B commented
      Editing a comment
      Agreed on that.
      I didn’t bring up the SV cause VicKO didn’t mention it.

    • FireMan
      FireMan commented
      Editing a comment
      I wouldn’t bring it up cuz I never mention it.
  • FireMan
    Charter Member
    • Jul 2015
    • 7602
    • Bottom of Winnebago

    Do be careful from overcooking cuz it is “on the fence”, start your sear at a lower temp & watch it (temp) closely.
    Last edited by FireMan; April 28, 2019, 02:08 PM.


    • Sweaty Paul
      Founding Member
      • Aug 2014
      • 1410
      • Hays, KS
      • Green Mountain Grill - Jim Bowie
        (I've never regretted having too much grate space).

        Weber Genesis Gas grill
        Weber Kettle grills x 2

      Think you am an reverse sear, however, watch your temperatures closely. May want to pull them off when they are 115 -120 so that when you seat them you won’t way overshoot 135. Don’t forget to dry brine! Good luck!


      • Santamarina
        Club Member
        • Aug 2018
        • 701
        • Wildomar, CA

        You can definitely reverse sear, just be sure to keep your thermometer close by...the thinner the cut the easier it is to overshoot your temp!


        • DavidNorcross
          Club Member
          • Nov 2017
          • 1406
          • Virginia
          • Rec Tec RT-680
            Coleman RoadTrip LXX
            Javelin Pro Duo
            More Cast Iron than I care to admit

          Totally agree. Stay on top of it, your temp can climb quickly. But that is the case regardless of the thickness in my opinion. Good thermometer is the key to a good steak.


          • Mbloto
            Club Member
            • Apr 2019
            • 77
            • Northern Illinois

            start your sear at a lower internal temp with this thinner cut as the internal temp will rise rapidly as you sear. I did some Denver steaks that were a bit over 2 inches and slow cooked to 127 degrees before searing. At 1 1/4 inch you might want to sear around 115-120. I wouldn't sear more than 2 minutes per side, flipping every minute. Keep the instant thermometer handy.
            Don't sweat it too much. Keep notes and learn as you go.


            • VicKO
              Former Member
              • Feb 2017
              • 7
              • Leonardtown, MD

              Thank you everyone. Greatly appreciate the help!


              • HouseHomey
                Club Member
                • May 2016
                • 5206
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  A 9 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                Also a job for the Drip n Griddle pan.

                cook it to 95° and kill it for a minute or two. Pull at 120° and rest it. You’ll be fine.


                • IowaGirl
                  Club Member
                  • Dec 2018
                  • 592
                  • Northeast Iowa, USA

                  For thinner chops and steaks, you can get faster browning if you sprinkle the surfaces with a pinch of sugar. And I do mean a small pinch total sprinkled over both sides of each steak/chop. It's not enough to taste, just enough to accelerate the browning. That gets some nice browning action without overcooking the middle (as much).


                  • ssandy_561
                    ssandy_561 commented
                    Editing a comment
                    I’m definitely doing this the next time I do pork chops. I’m always looking for a way to get a better sear on them.
                • randy56
                  Club Member
                  • Aug 2017
                  • 430
                  • Newburgh In

                  I sou vide them to 130. then sear 1.5 min turn 90 degrees, wait 1 min, flip, check temp, Mine do not go over 140, turn 90 degrees after 1.5 min, should be done. My grill grates are anywhere between 650 and 700. Just came in 5th place out of 26 in a contest. First time entered, in SCA steak contest.




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                  Click here for details. (https://amazingribs.com/memphis)
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