The Reverse Sear, Properly explaned in a video

[Pork Belly]

They don't call it the Reverse Sear like we tend to but that is what they are doing in this video. Use your smoker instead of the oven featured.

 

[swthorpe]

I did not see a link to the video, but this is the video that I recently watched that led me to trying smoked steaks...scroll down on the page to get to the video.

http://worthytales.net/saw-video-cooked-best-steak-life-idea/

 

[Pork Belly]

I didn't  notice I left it off. That is the video I was going to use thanks.

 

[gregbooras]

When I do steaks, I heat the grill to over 600 degrees with a cast iron insert. I cook hot and fast!

But watching the video and reading other posts, I am considering the following....

Smoke at 250 degrees with about 2 oz or hickory, remove at 120-125. Let rest and then finish on my grill (cast iron top 600 degrees) until it hits medium.

Pull from grill place some seasoned butter on top, foil for 5 minutes (let the juices do their work) and then enjoy.
Greg

 

[DivotMaker]

Great video!  I'm a HUGE fan of the "reverse sear!"

 

[swthorpe]

Greg---that's the plan!  Be careful, though, on the amount of time you have the steaks on the grill.  I removed my steaks from the smoker this weekend at 120F, and tried about 1.5 minutes per side on the grill.  I suspect I got passed the desired 135F as the steaks were a bit more done than I had wanted.  The next time I try this, I am going to remove the steaks at 100F and then go to the grill.    The steaks needed about 45 minutes to get to 120F (not even one heating cycle on the #2), but I think they will get enough smoke even removing them at 100F.  I used mesquite wood.

 

[gregbooras]

Greg---that's the plan!  Be careful, though, on the amount of time you have the steaks on the grill.  I removed my steaks from the smoker this weekend at 120F, and tried about 1.5 minutes per side on the grill.  I suspect I got passed the desired 135F as the steaks were a bit more done than I had wanted.  The next time I try this, I am going to remove the steaks at 100F and then go to the grill.    The steaks needed about 45 minutes to get to 120F (not even one heating cycle on the #2), but I think they will get enough smoke even removing them at 100F.  I used mesquite wood.

Steve how did you steak come out, I think I remember you like your steak on the rare side?

I think tomorrow nights smoke is chicken mole, so most likely I will give it a try on Thursday, I will be shooting more for Med/Med Well.

Greg

 

[swthorpe]

My wife said it was the best steak she had ever had!  The time on the smoker gave them a really nice smokiness, and again I used mesquite.  I would have like a bit more red in my meat, so I think I just left them on the grill too long.    I want to put the sear marks on the steak (10 o'clock and 2 o'clock turns on the grate), and I let them sit too long on the grill - about 1.5 minutes per side.  Next time, if I remove the steaks at around 120IT, then I will cut the grill time down to 1 min per side and see what happens.  Or, remove the steaks from the smoker at 100IT and keep the 1.5 mins per side...we'll see!  Anyway you cut it, though, the steaks were good! 

 

[Pork Belly]

I want to put the sear marks on the steak (10 o'clock and 2 o'clock turns on the grate), and I let them sit too long on the grill

If you throw a big knob of compound butter on that steak nobody will notice if it has grill marks.