Steak help please

[randy56]

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.

[ssandy_561]

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.

[IowaGirl]

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).

[HouseHomey]

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.

[HouseHomey]

Funny. I’m still full of hotair

[VicKO]

Thank you everyone. Greatly appreciate the help!

[Mbloto]

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.

[DavidNorcross]

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.

[Santamarina]

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!

[Sweaty Paul]

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!

[FireMan]

Do be careful from overcooking cuz it is "on the fence", start your sear at a lower temp & watch it (temp) closely.

[FireMan]

I wouldn’t bring it up cuz I never mention it.

[Spinaker]

Hahaha. RonB

[Steve B]

Agreed on that.
I didn’t bring up the SV cause VicKO didn’t mention it.

[RonB]

Spinaker - what a coincidence - I once dated an airhead.