The Continuous Reverse Sear Thread!
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supercenterchef
Smoking Fanatic
Bill asked about the SV technique as it relates here. I don't want to hijack the thread, but will try to give some input...
There have been many (interesting) SV threads in these forums and it seems to be a technique viewed with a mixture of awe and fear. It should be noted that though it can certainly be a very safe method of food preparation...it can also be a very dangerous one. I'll let ya'll peruse the other threads for safety debates, and will say only that I agree with JJ, in that a proper SV set up is a MUST (ie converted rice cookers don't count). I personally use the SV Supreme and love it.
I first started trying SV combined with the reverse sear in my quest for the perfect steak...long story short...it's not perfect, but provides an interesting alternative.
You can cook a ribeye in SV at 130* in about 1-2 hours or pasteurize it in 3-4 hours.
Studies say most people can't tell the difference between a well prepared steak vs the SV then reverse sear...I cook for some pretty discerning foodies and they've come to some interesting and valid conclusions...
When prepared med rare the SV steak will not be as 'bloody' appearing, nor quite as juicy; however, pasteurized, it will be more tender.
How do I use this info?
For the steak snobs I prepare via the methods you guys describe...slow cook at about 250*, then sear...when done well, this method is hard to beat.
I use the SV as a 'steak bridge' for the guys who like their steaks med (or worse). I SV pasteurize at 130* for 3-4 hours then store (fridge temp will dictate how long is safe) for up to a month...then when I'm cooking for a party I use the same 250* protocol I described in an earlier post--pull at 120*, sear, etc. See the beautiful possibilities? I can cook various preparations basically the same way...comes in very handy...
So while temp-wise, these SV steaks are med rare, because of the prep, they aren't as pink in the middle...I've gotten great feedback from the guys who usually only go for the medium steaks...
Hope this helps...
SSC
There have been many (interesting) SV threads in these forums and it seems to be a technique viewed with a mixture of awe and fear. It should be noted that though it can certainly be a very safe method of food preparation...it can also be a very dangerous one. I'll let ya'll peruse the other threads for safety debates, and will say only that I agree with JJ, in that a proper SV set up is a MUST (ie converted rice cookers don't count). I personally use the SV Supreme and love it.
I first started trying SV combined with the reverse sear in my quest for the perfect steak...long story short...it's not perfect, but provides an interesting alternative.
You can cook a ribeye in SV at 130* in about 1-2 hours or pasteurize it in 3-4 hours.
Studies say most people can't tell the difference between a well prepared steak vs the SV then reverse sear...I cook for some pretty discerning foodies and they've come to some interesting and valid conclusions...
When prepared med rare the SV steak will not be as 'bloody' appearing, nor quite as juicy; however, pasteurized, it will be more tender.
How do I use this info?
For the steak snobs I prepare via the methods you guys describe...slow cook at about 250*, then sear...when done well, this method is hard to beat.
I use the SV as a 'steak bridge' for the guys who like their steaks med (or worse). I SV pasteurize at 130* for 3-4 hours then store (fridge temp will dictate how long is safe) for up to a month...then when I'm cooking for a party I use the same 250* protocol I described in an earlier post--pull at 120*, sear, etc. See the beautiful possibilities? I can cook various preparations basically the same way...comes in very handy...
So while temp-wise, these SV steaks are med rare, because of the prep, they aren't as pink in the middle...I've gotten great feedback from the guys who usually only go for the medium steaks...
Hope this helps...
SSC
papagrizz
Meat Mopper
Just about 3 lbs of tri tip, marinaded in worsty and Montreal steak seasoning.
Baby Taters and Brussels Sprouts, butter and PaPa's Stuff
Into the smoker it goes, drilled a hole into the side and used a lamp repair kit
to put my maverick probes in.
Works slicker than snots on a door knob.
After it reach an IT of 130* slapped it on my Big Red Gasser,
Which was going at about 450-500*
Quarter turn just for cool grill marks
About 1 1/2 min on this side, time to turn it over
3 min. and wrapped up to rest
1/2 hour later, ready to slice
The wife wanted to show off my ninja slicing skills
so she took over the camera.
Man it's looking good....
All sliced up
Tri Tip, Smoked Baby Taters, Smoked Brussels Sprouts, Broccoli Cole Slaw, cottage cheese,
Sauteed mushrooms and onions.
Time to eat...see ya!
Thanks for looking.
Last edited:
steven g hindi
Newbie
kjsmoke
Newbie
kegsandeggs
Newbie
- Oct 15, 2012
- 1
- 10
I've been lurking in the shadows but had to jump into the conversation on this topic as I did a reverse sear for a prime rib roast last Christmas and will never order prime rib at a restaurant again. I spent a bit of time searching for various prime rib recipes. Normally I find several I like and borrow a little from each to perfection. This time around, the recipe sounded so good that I decided to follow it nearly word for word. Here is the recipe/method I followed:
http://www.huffingtonpost.com/craig-goldwyn/grilled-prime-rib-recipe_b_799877.html
Don't let the Huffington Post URL throw you as the article has no political undertones, just a fantastic recipe. I even used the cow crust, horseradish cream and garlic mashed potato recipes as I thought everything sounded great together.
I've been very dissatisfied with my local grocery chain meat quality, so I've gone almost 100% to the local butcher. However, in this case, I found a great deal and was able to be talk to the grocery butcher to get really picky with the roast. I'm only cooking for three of us, so I didn't need a very big roast. If I recall, it was in the 5-6lb range.
I bought the roast a couple of days ahead of time, patted it dry and rubbed the outside with kosher salt to dry age it. Here it is after just two and a half days of dry aging:
I trimmed off the bones per the recipe and used the cow crust wet rub. I let the rub sit for about 8 hours:
Why waste a perfectly good rack of beef ribs. After all, the chef has to have something to gnaw on while cooking. A little yellow mustard glue and a quick dusting of rub:
I wish I had a picture of the finished product before slicing, but I was bust prepping the taters, horseradish cream sauce and other sides that I forgot to take a pic before slicing. You can see the nice crust that formed after the sear and a nice medium (wife's pref) finish on this end piece. It was a perfect medium rare (my pref) in the middle:
I used my Big Green Egg with the platesetter for indirect heat, set around 300 with dry oak wood chunks for smoke. Once it hit about 115 internally, I pulled it off, removed the platesetter and opened the vents to get the fire up to 550-600. Finished it until the internal temp was about 128-130 degrees.
I hate following recipes word for word, but trust me, I'm not sure how this one could get much better.
http://www.huffingtonpost.com/craig-goldwyn/grilled-prime-rib-recipe_b_799877.html
Don't let the Huffington Post URL throw you as the article has no political undertones, just a fantastic recipe. I even used the cow crust, horseradish cream and garlic mashed potato recipes as I thought everything sounded great together.
I've been very dissatisfied with my local grocery chain meat quality, so I've gone almost 100% to the local butcher. However, in this case, I found a great deal and was able to be talk to the grocery butcher to get really picky with the roast. I'm only cooking for three of us, so I didn't need a very big roast. If I recall, it was in the 5-6lb range.
I bought the roast a couple of days ahead of time, patted it dry and rubbed the outside with kosher salt to dry age it. Here it is after just two and a half days of dry aging:
I trimmed off the bones per the recipe and used the cow crust wet rub. I let the rub sit for about 8 hours:
Why waste a perfectly good rack of beef ribs. After all, the chef has to have something to gnaw on while cooking. A little yellow mustard glue and a quick dusting of rub:
I wish I had a picture of the finished product before slicing, but I was bust prepping the taters, horseradish cream sauce and other sides that I forgot to take a pic before slicing. You can see the nice crust that formed after the sear and a nice medium (wife's pref) finish on this end piece. It was a perfect medium rare (my pref) in the middle:
I used my Big Green Egg with the platesetter for indirect heat, set around 300 with dry oak wood chunks for smoke. Once it hit about 115 internally, I pulled it off, removed the platesetter and opened the vents to get the fire up to 550-600. Finished it until the internal temp was about 128-130 degrees.
I hate following recipes word for word, but trust me, I'm not sure how this one could get much better.
epiqallison
Newbie
black
Smoking Fanatic
That's OK, edit my posts as you likeOriginally Posted by S2K9K [h3]edited post[/h3]
S2K9K
Yesterday at 8:39 pm
Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:
http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team
Last edited:
keith harris
Newbie
I just did a London Broil last night and tried the Reverse Sear. They turned out awesome.
I seasoned with salt,pepper and garlic powder. Smoked with Hickory wood for hour half and then put on the hot BBQ for 45 seconds a side.
I seasoned with salt,pepper and garlic powder. Smoked with Hickory wood for hour half and then put on the hot BBQ for 45 seconds a side.
michael ark
Master of the Pit
the duster
Fire Starter
I did the reverse sear on some might fine strip steaks and they were a hit. When I did not have to threaten my 9 year old with his life to finish dinner I know it was good. Not to mention the Misses stated that this was her most favorite of all of all of the things I have smoked to date.
Three Wegman's mighty fine 1+ inch strip streaks
Added some Olive Oil and SPOG and let rest for 30 mikes
Forgot to take pictures before doing the sear but here is after the sear (the phone on the camera does not do these justice)
Once again a poor picture from a poor phone camera but you can see a good medium rare and juicy
Right before it went into the dark abyss with the smoked tator.
- I smoked at 215-250ish ( I put them on the smoker to early and I had not evened out the heat plus I used briquettes for the first time ever, no kidding always lump before)
- After 30 minutes internal temp of 120 I put on the gas grill at 500+ for a minute on each side and removed (I would have used the side firebox to sear but I forgot to remove the charcoal box and put in the grate before adding coals and I wasn't going to touch it)
- I then consumed no additional sauces were needed and all were content, on to beer can chicken tomorrow!
Three Wegman's mighty fine 1+ inch strip streaks
Added some Olive Oil and SPOG and let rest for 30 mikes
Forgot to take pictures before doing the sear but here is after the sear (the phone on the camera does not do these justice)
Once again a poor picture from a poor phone camera but you can see a good medium rare and juicy
Right before it went into the dark abyss with the smoked tator.
- I smoked at 215-250ish ( I put them on the smoker to early and I had not evened out the heat plus I used briquettes for the first time ever, no kidding always lump before)
- After 30 minutes internal temp of 120 I put on the gas grill at 500+ for a minute on each side and removed (I would have used the side firebox to sear but I forgot to remove the charcoal box and put in the grate before adding coals and I wasn't going to touch it)
- I then consumed no additional sauces were needed and all were content, on to beer can chicken tomorrow!
suie
Meat Mopper
This was my first try at reverse sear and it turned out wonderful! I used NY strips, rubbed with Jeff's rub:
Smoked them over cherry and hickory at about 225
My friend I was cooking for is pregnant so went a little more done than I normally like. Pulled them at 125 degrees. Took about an hour. I wrapped the probes in foil to protect them from the high heat of searing.
Let some air into fire until it was nice and hot, then seared them about a minute a side.
The cut, a nice medium. Still juicy and nice and smoky
The only thing I will do differently is use a rub without any sugar, which I found a little odd on steak. Still, it was delicious!!
Smoked them over cherry and hickory at about 225
My friend I was cooking for is pregnant so went a little more done than I normally like. Pulled them at 125 degrees. Took about an hour. I wrapped the probes in foil to protect them from the high heat of searing.
Let some air into fire until it was nice and hot, then seared them about a minute a side.
The cut, a nice medium. Still juicy and nice and smoky
The only thing I will do differently is use a rub without any sugar, which I found a little odd on steak. Still, it was delicious!!
motochief
Fire Starter
motochief
Fire Starter
motochief
Fire Starter
Here is the story from tonight adventure into Reverse Sear. I loved it and will be doing this again.
Had a SPOG rub on them overnight.
Smoked them to an IT of 118 and then threw them in the iron skillet for about 1 minute per side.
They looked and smelled great.
They tasted even better!
Had a SPOG rub on them overnight.
Smoked them to an IT of 118 and then threw them in the iron skillet for about 1 minute per side.
They looked and smelled great.
They tasted even better!
Last edited:
markyque
Smoke Blower
Monday was our Anniversay (not gonna say which year) and we're thinking about going out for dinner but decided to cook at home and have something good
Went to Sam's Club and grabbed a pack of rib eyes and lobster. I had done my first reverse sear on a 1.13 lb New York strip and loved it...time to try the rib eye. Haven't had a lobster in the MES 30 yet so that bad boy went under the broiler.
Steak rubbed with SPOG and scalloped corn ready for smoke.
AMNPS loaded with hickory and pre-lit...ready to rock. Loaded up at 230 degrees and pulled at an IT of 115 degrees.
Need some more sides.
Ah yes...Sweet potato fries tossed in EVOO and black pepper...baked (I'll try smoking that later...wife thinks I have a smoking obsession...I could be smoking worse things
) dipped in a sour cream and brown sugar mix...yum. Red Lobster Cheddar Bay biscuits in a muffin tin...way better than Red Lobster as it's crisp all the way around and we don't skimp on the butter/seasoning mix. And of course the wife's main event, a 3/4 pound lobster (no she didn't eat it all
).
Check...
and check.
His...
and Hers.
After I pull it from the smoker at an IT of 115, it hits the preheated gas grill for 45 seconds...turn it 90 degrees for another 45 seconds for the crosshatch then ditto on the flip side. 10-15 minute rest and this gives me my perfectly cooked steak that is ever so slightly north of medium rare. Buuuurrrrrpp!
Steak rubbed with SPOG and scalloped corn ready for smoke.
AMNPS loaded with hickory and pre-lit...ready to rock. Loaded up at 230 degrees and pulled at an IT of 115 degrees.
Need some more sides.
Ah yes...Sweet potato fries tossed in EVOO and black pepper...baked (I'll try smoking that later...wife thinks I have a smoking obsession...I could be smoking worse things
Check...
and check.
His...
and Hers.
After I pull it from the smoker at an IT of 115, it hits the preheated gas grill for 45 seconds...turn it 90 degrees for another 45 seconds for the crosshatch then ditto on the flip side. 10-15 minute rest and this gives me my perfectly cooked steak that is ever so slightly north of medium rare. Buuuurrrrrpp!
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