Reverse Sear?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

rooster73

Newbie
Original poster
Sep 19, 2015
6
10
Idaho
I've been reading a little about doing a reverse sear. From what I gather most people have a second grill of some sort to do the sear after they are done smoking the meat, and a lot of people use a skillet. I am planning on doing tri tip steaks and only have my smoker grill. What are your thoughts on pulling my steaks off the grill when I am done smoking them, turning up my smoker to high (over 400*), and putting my steaks back on when the grill reaches the over 400* mark? My grill should take probably 10-15 minutes to make it to that temp I'm estimating.
 
That should work just fine. A few minutes a side to caramelize the meat and time to eat!!!
 
Another question... I would like to try asparagus with these steaks as well. Is there a point while cooking my steaks that I could throw some asparagus on the grill?
 
Add a little evoo and salt/pepper and they're good to go.

Add them as the grill comes up to temperature for the reverse sear.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky