Reverse Sear V2.0

Messages
19
Grill(s) owned
  1. Stampede
Last week I did a reverse sear on a couple of thick steaks. I pulled them when IT was 120, heated the grill grates on full and seared for a couple minutes. They tasted good, but were WAY overcooked. What's a guy to do? Try again this afternoon! I was curious what temp you all shoot for? I think I am going to aim for 110 and see what happens, I wrapped in foil while the grill was heating, so I am sure that helped the IT keep going up....trying to guestimate all the factors to get that good, tender, medium rare.
 

chadinsc

Well-known member
Messages
337
Location
upstate south carolina
Grill(s) owned
  1. Bull
i use the stock meat probes and smoke at 200 until it reads 110 then just lay them on plate next to grill until grill gets hot and put them on until 125 flip and pull them at 135. i don’t have the grill grates but i would imagine it would work the same, you would just get a faster finish and better sear
 

Plumberguy

Well-known member
Messages
76
Grill(s) owned
  1. Bull
Last week I did a reverse sear on a couple of thick steaks. I pulled them when IT was 120, heated the grill grates on full and seared for a couple minutes. They tasted good, but were WAY overcooked. What's a guy to do? Try again this afternoon! I was curious what temp you all shoot for? I think I am going to aim for 110 and see what happens, I wrapped in foil while the grill was heating, so I am sure that helped the IT keep going up....trying to guestimate all the factors to get that good, tender, medium rare.
What was IT at the end? I agree with @chadinsc, rest on a plate rather than foil (one poster said put another plate upside down on the steak(s)). 110-115 better, then sear 1 min each side, check IT, see where you are. Also, if you can sear on another grill that’s ready to go, I think that’s helpful; I’ve moved my sear plates to Weber gasser.
 
Messages
19
Grill(s) owned
  1. Stampede
I didnt check temp at the end, I had the probes in during the smoke, but yanked them out to make the sear easier and just went with 2 min each side...I'll forgo the foil this afternoon and yank at 110, with a 2 min sear and see what happens.
 

Plumberguy

Well-known member
Messages
76
Grill(s) owned
  1. Bull
I didnt check temp at the end, I had the probes in during the smoke, but yanked them out to make the sear easier and just went with 2 min each side...I'll forgo the foil this afternoon and yank at 110, with a 2 min sear and see what happens.
Yeah, sounds good! You probably don't want more than 135 close to the end if you really want med rare.
 

Plumberguy

Well-known member
Messages
76
Grill(s) owned
  1. Bull
I didnt check temp at the end, I had the probes in during the smoke, but yanked them out to make the sear easier and just went with 2 min each side...I'll forgo the foil this afternoon and yank at 110, with a 2 min sear and see what happens.
And let us know how it goes, with pics!(y)
 

BretM

Well-known member
Messages
214
Grill(s) owned
  1. Bull
I like my steak to finish at around 130 IT after resting. Pull at 110 and then just set aside uncovered to heat up the grates or even a cast iron skillet (my preferred method). With the skillet, you can then baste with butter and garlic. Pull at 125 and rest for 5-10 minutes depending on steak thickness.
 

Plumberguy

Well-known member
Messages
76
Grill(s) owned
  1. Bull
I like my steak to finish at around 130 IT after resting. Pull at 110 and then just set aside uncovered to heat up the grates or even a cast iron skillet (my preferred method). With the skillet, you can then baste with butter and garlic. Pull at 125 and rest for 5-10 minutes depending on steak thickness.
Man, I gotta get a cast iron skillet...
 

zueth

Well-known member
Messages
69
Grill(s) owned
  1. Bull
I like my steak to finish at around 130 IT after resting. Pull at 110 and then just set aside uncovered to heat up the grates or even a cast iron skillet (my preferred method). With the skillet, you can then baste with butter and garlic. Pull at 125 and rest for 5-10 minutes depending on steak thickness.
This is exactly what I do, minus the cast iron. I try to never let IT get about 125 before I pull.
 

jfrosty27

Well-known member
Messages
126
Location
Muskego, WI
Grill(s) owned
  1. Bull
I never try to sear on my Bull. First, I don’t have the grill grates. But also I feel it takes too long and uses too much fuel to get hot enough.
I smoke at 200 to an IT of about 110 then immediately flip them on my preheated Blackstone flat top griddle and sear to 125-130 IT. Works like a charm. 3CEC29E0-65A6-48DC-8FD0-E0C69A0E22F1.jpeg
 

KahunaRed

Member
Messages
23
Put the cast iron in a 500 degree oven for 20 minutes and sear on that. It’s like the fires 🔥 of hell. Or use a 3200 degree MAP gas torch to sear quicker and have less time for the heat to penetrate the meat and overcook the insides
 
Messages
19
Grill(s) owned
  1. Stampede
Apologies, but no pictures...they got gobbled up. Did a dry brine for 8 hours prior and they were very tender. Still a bit overdone but I’ll get it dialed in. The sear plates put a very nice hard sear too, it works almost too well....followed that with a spatchcock chicken tonight which was also a hit! And I forgot to get pictures of that too....
 

sdynak

Premium Member!
Premium Member
Messages
685
Location
Bayville, NJ
Grill(s) owned
  1. Bull
  2. Matador
Do you have a gasser you can do the sear on? Like you mention with it sitting wrapped it is likely still cooking and prob your main issue. I used the sear plates on the Bull 1 time and realized there was just too much time in between and they have since lived on my gasser for this very reason. It is ready to switch as soon as the IT hits my desired level. It is well worth keeping a check on the IT at all times. Those temps come up quick once you start the searing process. Does not take long.
 

chadinsc

Well-known member
Messages
337
Location
upstate south carolina
Grill(s) owned
  1. Bull
i did reverse seared steaks today. smoked them at 200 for about 1hr until they hit 110. turned her up to full and threw them back on at about 450 for probably 10 mins total. i flipped them at 120 and pulled at 135. i left the factory temp probes in the hole time for easy reference temps.
 

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