- Dec 27, 2023
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What you mean by reverse sear? I know what sear is but reverse. Sorry to be dumb I'm a newbie. Only used gas grill until recently.I would say for best results do thick cuts minimum 1 1/2 to 2" or more. Smoke to within say 15-20F of your finish temp and then reverse sear on something screaming hot. Can be a grill, cast iron or even use a torch.
Definitely gonna try it. Is it tender out the smoker? How long does it normally take on 250 temp.LOVE slow smoking a 2" thick ribeye to around 115 internal and then sear the crap out of it over HOT mesquite coals.
looks like most of us have the same ideas...
No worries man, it's called reverse sear because you sear it after cooking as opposed to before. You smoke to within 10-20F of your finish temp then sear.What you mean by reverse sear? I know what sear is but reverse. Sorry to be dumb I'm a newbie. Only used gas grill until recently.
Oh I gotcha now. Thanks budNo worries man, it's called reverse sear because you sear it after cooking as opposed to before. You smoke to within 10-20F of your finish temp then sear.
Most any steak more than 1" thick will take well to a smoker if you can reverse sear afterwards. It adds a smoky flavor to the meat, and the sear helps to crisp up the surface and add a little bit of the grill flavor. Personally, I prefer just grilling, but give a try and decide for yourself.What all types for steaks turn out well in the MES. Would this be mainly for a grill,or works well in the smoker? Thanks
I dont always sear my steaks, depends on who im cooking for and how much time/libations I have.No burnt meat needed if you have a good salt/pepper or rub to put on, A sear is nothing more than burned spices and dry meat, a sear is over rated imo, it's good sometimes but not always needed. You can let the meat quality shine without the sear,
I have a pit boss with the sear plate option i reverse sear all my steaks smoke first then sear ! Best option pit boss came out with!!What all types for steaks turn out well in the MES. Would this be mainly for a grill,or works well in the smoker? Thanks