Reverse sear thinner steaks?

[TonyBrown32]

Hey all,

We have a mess of ribeyes from a 1/4 of beef we ordered, but many are on the thinner side of 3/4" thick or so.. not pleased about that.. but is what it is..

Tips on cooking thinner ribeyes or strips on my RT-700? Just go hot and fast or can I get a little smoke on 'em and reverse sear when this thin without totally overcooking?

Tips appreciated!

 

[GH41]

Just me but I would rather cook thin steaks on gas or coals. For that matter I would rather cook any steak thick or thin on gas or coals. To me pellet grills are for low and slow cooking.

 

[Sscottfitz]

I think you can do just about any thickness of steak with a "low & slow" period first to infuse some "smokiness" followed by a short high temp period at the end - I would say it's just important to track the meat temp, regardless of the cut of steak. We did a 1 lb Sirloin last night, 60 min at 200 for smoking, took it off for ~10 min to get the temps up (we typically use 450 and grill plates), and it took us ~3 min per side to get it up to 145-150 (we like our meat med well), so if you like it more on the rare/med rare, shoot for 130~135..... My $.02........

 

[ifican]

You can do any thickness low and slow, yes. However thinner steaks i would not do very long because if you are going to sear it, it wont take very long to blow past medium rare. So yes, put a little smoke on it but unless you have something that is very very hot to sear it fast. You dont want to much of a temp rise from the smoke or by the time you sear it will be over cooked.

 

[GH41]

You can claim to get any result you want anyway you claim to get it. This is America but it doesn't mean it's good advice.

 

[Bytor]

If it were me, I would keep the reverse sear for thicker cuts and put it on a gasser or over coals. If you don't have either of those, then crank up your 700 and cook over high heat or even better in a CI pan.

 

[TonyBrown32]

Thanks all..

 

[Mike]

@TonyBrown32 you can most certainly reverse sear thinner steaks. Your cook time is just much shorter.

I've picked up several steaks that were only 3/4" thick steaks and will smoke them at 225 for about 30 minutes or a few minutes longer than crank up the grill and sear them on my grill grates.

Another option you could possibly try for more smoke flavor would be to use extreme smoke for a bit, then turn up to 225 and then sear.

 

[TonyBrown32]

@TonyBrown32 you can most certainly reverse sear thinner steaks. Your cook time is just much shorter.

I've picked up several steaks that were only 3/4" thick steaks and will smoke them at 225 for about 30 minutes or a few minutes longer than crank up the grill and sear them on my grill grates.

Another option you could possibly try for more smoke flavor would be to use extreme smoke for a bit, then turn up to 225 and then sear.

Thanks.. Sounds like I'll just have to experiment.. how horrible to have to eat more steaks to find out what we like best..

 

[Mike]

Thanks.. Sounds like I'll just have to experiment.. how horrible to have to eat more steaks to find out what we like best..

Hey it's a rough life, but sometimes we gotta do what we gotta do.

 

[GH41]

How do you guys get a RT grill to get hot enough to do anything other than cook at oven temps. Just because you drank the cool-aid doesn't make it true. Lot of BS being spread here. Like lots of these forums.. They become mutual admiration forums.

 

[Greg Jones]

How do you guys get a RT grill to get hot enough to do anything other than cook at oven temps. Just because you drank the cool-aid doesn't make it true. Lot of BS being spread here. Like lots of these forums.. They become mutual admiration forums.

Well, I’ve never checked the temps on my Bull with the gun, but at 946* max here’s how my Bullseye blows oven temps away.

 

[Roaniecowpony]

I just did some tritip yesterday using a method that may help with thin steaks and the RT. But for the record, I'm a big believer in a hot charcoal fire for steak.

With my tritip, I take them directly from the fridge and sear, then put them in the freezer for at least 30 mins to cool them, then smoke. This cooling between, gives me more time on the smoke. With your steaks and doing low & slow first, you could run at 180F/LO until say 125F internal, then put them in the fridge or freezer until cold again, then sear. Or you can sear, cool in the fridge/freezer then smoke to desired internal temperature.

 

[TexasManInCajunLand]

Gotta love the trolls. GOOD THING THERE'S TROLL SPRAY!!

 

[GH41]

Well, I’ve never checked the temps on my Bull with the gun, but at 946* max here’s how my Bullseye blows oven temps away.

Having trouble believing that.

 

[TexasManInCajunLand]

Having trouble believing that.

I know I'm gonna regret responding to this, but...DO YOU NOT HAVE EYES?? Look at the damn infrared gun in the picture he posted! Are you really that blinded by your own bullshit that you can't see?

 

[Greg Jones]

Having trouble believing that.

From an earlier post:

Got the infrared thermometer today. By weeks end I'll report the results of my test. I will be shocked if the grates do anything more than separate you from you money.

Why don’t you post your results? You said you had an IR gun coming and you would post results, but all I’ve seen is your flapping gums.

 

[TexasManInCajunLand]

Like I said. I don't believe it. Can I get away with telling you to go fiddlestick yourself. I doubt it but it won't be a loss getting banned. This place is no more than any other mutual admiration forum. A few guys know what they are talking about but most just post to hear themselves talk. Goodbye poophole!

Well, at least you got it all figured out. Good for you!

 

[GLF35]

I have reverse seared steaks on my 700 for over a year now and they are the best tasting steaks my wife and I have ever had! I get 550 degrees easily and the searing plates finish it off!

 

[charlesrshell]

I have reverse seared steaks on my 700 for over a year now and they are the best tasting steaks my wife and I have ever had! I get 550 degrees easily and the searing plates finish it off!

What side of the sear grates do you use? Can you give us a short description on how you do your reverse sear? Thanks @GLF35. I have read so much probably read it someplace and don't remember.