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
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.
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!
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.
Agreed.
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.
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 Akootrimonts
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
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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).
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.
Comment