SEAR First Or Reverse SEAR? The TRUTH About Cooking Ribeye Steaks!

[@OluBadejo]

For the reverse sear - I've found a good 10 - 15 minute rest *before* searing will make your end result much better.

[@DoofusPics]

Do you rest in the hammock, or just grab a chair?

[@davidviola4963]

This

[@MadPick]

After trying both methods multiple times, I've landed in Camp Sear First. This is because it's a whole lot easier to get the internal temperature correct using this method; the internal temp will come up a lot slower at the end because the ambient temp is lower than with the reverse sear, where you are directly over the heat. Therefore, the sear first method gives you less carryover cooking, and a bigger acceptable margin of error when pulling the steak off the heat.

[@RandomUserName2319]

Agreed. It is much easier to sear first. If you sear last, it’s very easy to over (or under) cook while doing the sear. With sear first, you can hit the exact temp you want very easily because the temp is going up slowly during that portion.

[@hughalexander8878]

I reverse sear by SMOKING the steak until it comes up to temp of 105-110. Then hit it with a high heat to sear. The smoke gives it the ‘flavor flave ‘ it requires.

[@BBQ-n-Pigskin]

100% agree

[@rickyl4656]

Great test! I sear first. I don't get really thick steaks so sometimes I just cook it in the flames. If the crust is right before temp is reached I move to indirect.

[@NickStuck]

For "normal" thickness steaks, I flip often. For thick cuts like roasts, I have always seared first because I worry that the IT will get away from me if I sear last. Thank you for doing this test. I've been chastised online for searing first.

[@CoolJay77]

Completely agree with both of your points. The constant flipping maximizes the char flavor compared to cooking most of the time in the cool section. Reverse sear is overrated. I like to get flavor from both the sear but also maximum flavor from fat smoke and charcoal.

[@anthonykurnyak1561]

Congrats on the seasonings. Great video. Im usually a reverse sear but I will be giving the other method a try. Hopefully you’re ready for the weather that’s coming this weekend down there. Stay safe!!!

[@FlyByNightBBQ]

I typically do a reverse sear. I have a kamado style grill, with a "divide and conquer" style rack system, so I'll do an indirect side that is raised above a heat deflector and a side that is lower over direct coals. I also add some wood chunks for some smoke flavor on the low and slow part. I also typically take the steak off to rest, to get the grill hotter, before I do the sear. I think that 5-10 min rest in between helps to keep the middle from over-shooting your target temp. I also have a Blackstone, and in the summer sometimes I use that for the sear part at the end. I like the solid crust better than just the grill marks.

[@randallsnider5025]

Great video. I like Jess Pryles just keep flipping method

[@pgalesloot]

I am a big fan of the reverse sear. Low and slow on the pellet grill for a nice Smokey flavour, followed by sear on gas grill.

[@jimkoenig2855]

The consistent comment was about tenderness. You should have started with a single rib roast and cut the steaks from the same hunk to eliminate the potential of 1 cut being "better" than the other if you wanted this to be more scientific. When you reverse sear, you need to pre-rest it before the sear. This stops the initial carryover cooking before the final sear and helps with not overcooking. Bonus, when you are cooking multiple steaks and people want different done-nesses, the reverse sear at the end allows you to sear everything at the same time and still serve a bunch of hot steaks. Thanks for the video!

[@harryplotneriii6696]

I use my Dynaglo charcoal grill with a 2 zone charcoal fire with wood chunks added for smoke flavor. To achieve the desired smoke flavor I start out on the low side and finish with a flaming sear.

[@barrycarter938]

Another great video Mr. Gaffard. Looking forward to trying your new seasoning. Be blessed.

[@Smoke_N_EmbersBBQ]

@TheBarbecueLab thank you David, Melissa and Josh. I typically do reverse sear but I will try this out.

[@ChrisJones-ik7no]

I always do an initial sear in cast iron. 4 mins on both sides, then finish to 130° on the grill. Always great results

[@nicholasthatcher6298]

Sous vide and then sear for a nice crust

[@leethurston4774]

I like to use my cast iron pan, get a good sear on the first side at high temp then flip it over and put it into a 250 oven with a meat thermometer in it, take it off at 125.

[@johndough8115]

Try it in Reverse. Its 1000x better. Heat the steak in the oven until it reaches between 113 to 115 F. Then leave it on the Counter-Top.. on a room temperature plate... as it will continue to keep rising in temps.. and it should reach a perfect 130f, by the end of a 10 minute Rest period. It should have also COOLED DOWN considerably by this point... So that when you Perform your Sear... there is FAR less chance of it over-cooking any of the inner layers. One the 10 min is up... Put a decent amount of Peanut Oil / High Smoke Oil, into the cast iron pan... and wait for it to start to smoke.. or, if you use a heavier amount of oil (as I tend to do)... when the oil quickly sizzles some water droplets thrown into it. Use a Timer, and do 60 seconds per side, then Flip. If its not Crispy enough after 30 sec... dont keep the steak on that side. Always flip after the first 30 seconds, on each side... no matter what state the exterior is. After both sides are flipped, and if Its still not crispy enough on both sides... flip again, and reduce the sear times to 15 sec. per side. Repeat this, until both sides reach the Desired Crisp Level. By flipping often, you can help remove the excess surface moisture off.. while also preventing deeper penetrating heat.. that would otherwise overcook the inner layers... as the side that is up... is constantly cooling back down, between each flip. All of this said, these instructions were for steaks that about about 1" thick. With thinner steaks, you would likely have to reduce the times stated. For thicker steaks... you also "Might" need to increase some of the times... such as adding an additional 5 or more minutes, to the rest + cooldown time. The great thing about this method... is that you get a very Crisp, but thin shell... and the entire rest of the steak is a consistent medium rare, with no Well Done, nor Medium Layers nearest the surface. This will make the most Moist and Juicy steak, that you have ever cooked. Additionally... since you have already let the steak Rest before you seared it... you can now Eat it Immediately, while its still Hot on the Outside.

[@homeboi808]

How about testing whether you should bring it up to room temp first, or just cooking straight from the fridge. Mainly if needed when reverse searing.

[@sheldonkoehler]

I reverse sear. BUT, I use a Recteq smoker on extreme smoke (180 degrees) to add a good smoke flavor. I pull at 100 and then sear on the back side of a Grill Grate on a B380 at 500 degrees for a full sear on the surface. Grill marks are pretty, but I like the flavor of a full surface sear. Usually about 2 min per side. Pull off at ABOUT 127-130 FOR med rare and 135 for med and rest for at least 5 min. I try and use Prime grade steak and I like slicing my own roasts for Rib Eye.

[@waynec3121]

Congratulations,Hope you and family had a great Holiday

[@stevefowble]

I often wondered if reverse searing, (which I do) is the right way to go. I always over shot my temp so I will now start to sear first. 🤗

[@BBQ-n-Pigskin]

A Sear First MAY have a texture or crust advantage over Reverse Sear if you just season 2 steaks and flip them around on a 2 zone gas grill. However, if you salt brine 1-2 days , smoke at 225 with charcoal and a wood chunk (like mesquite) then stoke your coals up to 400+ degrees, searing until until your desired doneness, I can promise you a better tasting product then what was presented here.

[@user-ho1yn6ms7y]

David, I used The Essentials last night for the first time on a couple of boneless ribeyes I cut from a rib roll. Delicious! I did an experiment with my standard reverse sear on my KJ classic 2, versus sous vide and then sear. Family still prefers reverse sear over charcoal (and a couple chunks of pecan.) The seasoning was about as perfect as I think it can get. What I mean by that is I didn’t taste “seasoning.” What I did taste was an accentuated beefy flavor from the ribeye. I know it took you five years, but you knocked it out of the park!❤ P.S. I also got to use my Christmas present RFX meat for the first time! Absolutely glorious! I had used the gateway several times before with an ambient probe and billows. I own many Thermoworks products, but this was the first experience with the app, and I love it.

[@waynecole1918]

I’d be interested to know what the grill temp was on the high side.

[@I_know_you_are_right_however]

Slow cook the steak to desired temperature over the course of many hours. Either in a vacuum sealed bag in Soue Vide or in an air fryer. Set the temp to what you want for doneness and let 'er simmer. Last time was a few steaks cut from a bottom round. Dry rub then sealed in a vacuum bag and cooked at 130° for 30 hours. Dried off, rested, then tossed on a screaming hot griddle for 3 minutes on each side. Result was a *PERFECTLY* cooked steak through-and-through with a great sear and tender enough to cut with a fork.

[@surfingonmars8979]

DG, Happy New Year! I will keep cooking (and eating) ribeyes until I get it right! I do not care if it takes years and years of more experimentation (and eating ribeyes). Sous vide. Reverse sear. Front Sear. Dry brine. Cast Iron. Carbon Steel. Stainless Steel. I do not care how long and how many steaks I have to dispose of (i.e., eat) - what can I say, I am just dedicated to science (and eating ribeyes)!

[@connorwilson6678]

i use reverse sear for marinaded steak bc the steak is cooler bc of the marinade seeping into the meat and will cook into the meat as it warms and then sears it all in when you sear last, for dry rubs i just get the grill hot and sear each side about 2-3 minutes and the turn the grill completely off for 2 more minutes with a 5 minute foil and butter rest. from my experiences the dry rub sear first is much better for getting a good bark and outside flavor on the sear without overcooking and with marinade it sears those flavors in with doing it last making the inside extremely juicy!

[@carolinakayakadventures270]

I’d like to start by saying I really enjoy your videos. I believe reverse sear is much better when you have smoke involved. On a gas grill, you could use a smoke tube with pellets to add another layer of flavor. Also, I wouldn’t let that steak go all the way to 115* internal to then sear. I stop at 95*-100* and then sear. That slight change makes all the difference. Please keep up the great work. God Bless.

[@vansteel393]

For steaks I’ve found that I have more control when searing first. It’s easier for me to get the crust I want without risking overshooting the temp. When doing a whole roast I still prefer to reverse sear. I get more wood smoke flavor that way

[@Michael_Courtney]

I enjoy your videos. I wouldn't use either method. I cook on low heat until the desired internal temp. Then rest it. Then sear. Much less risk of going over the desired temperature.

[@PatrickMcdonald-yb8tb]

@Michael_Courtney That is reverse sear. You just rest it before you sear it. Every video I've seen on reverse sear does it this way.

[@Michael_Courtney]

@PatrickMcdonald-yb8tb That's not what he did in this video..... He rested after the sear.

[@PatrickMcdonald-yb8tb]

@Michael_Courtney That is reverse sear. Every video I've seen on reverse searing rests the steak for 10-15 minutes then sears it.

[@tomm9493]

What a great video! I've been reverse searing only for a few years and love it. BUT after seeing this, my next ribeye cook will be sear first. PS I have quite a few grills & smokers. I recently bought the Recteq Bullseye 380 Deluxe Black Edition. This puppy will cook low & slow, plus go up to an unbelievable 1000 degrees. That is HOT! I'm also going to checkout the Porter Road website now. That ribeye look incredible. PS Your dog is gorgeous!! Follow up: Porter Road waaaaaay too expensive. Then the shipping cost. No can do. 😞👎

[@SkipSilvestrini]

I grill on a Primo XL. The grate can sit high over the coal and I don't mess around with indirect cooking at all and there are never flare ups. I set the grill to 400 degrees and put on the steaks. I grill about 4 minutes a side for a 1.5" steak, flipping every 2 minutes. I use an instant read meat thermometer (Thermoworks One) and typically I'm at 125 at 8 minutes. The meat is an even dark pink with a good sear. The only issue I have is if grilling steaks that are not uniform in thickness. I tend to buy steak from a local butcher shop so can usually select very similar pieces of meat.

[@Solar750]

Sous Vide and SousVide Gun for Seer. Life changing.

[@franciscoluna3464]

Just keep flipping method on a charcoal or firewood grill. Best way to cook them. Even pink all around. But also my steaks are usually a little less thick. If I'm doing a 1.5" to 2" thick tomahawk, I'm probably going reverse sear. Anything under that, just keep flipping works every time.

[@CoolJay77]

My preferred method is flipping constantly directly over coals in order to maximize grill flavor that emanate from fat smoke and from glowing charcoals. Please note that sear marks indicate that the parts that don't have marks do not get enough sear and flavor from caramelization. I've opted to using cast iron grill toppers from Lodge. I get cast iron sear quality plus grill flavor. I move the steaks a bit to get both sear and char flavor thru the holes. I often cut the steaks to long square strips. I square them to equal size to the thickness of the steak. It pretty much doubles the sear and char surface. The key is not to overheat the grill toppers. Cooking slowly allows for better sear, better grill flavor, while minimizing black char which can be bitter.

[@garyshaffer6183]

Should give this try on charcoal or over a live fire and then see what people prefer :) I know at my house with family and friends, people prefer reverse sear method because you get a little touch of smoke flavor with the time spent with smoke. It's only about 40 minutes or so but it does make a difference. Compare 3 steaks 1 Sear First over gas 2 Sear first over live fire 3 Reverse Sear over live fire.

[@mitchd949]

In my opinion, the biggest appeal of "reverse sear" is the low stress to the chef while doing it! No super hot fire and pan, no major smoke and splatter. I've been using reverse sear for about 4 years to cook ribeyes, new yorks, filets, and pork loin chops. At the moment, I can't imagine any reason to go back to the other method. I do this in the house using a gas stove (about 225 deg F and cook until desired internal temp) then finished in cast iron pan on gas burner (about 2-mins a side on med-hi or hi heat). Let rest a few mins and eat.

[@WhiskeySam1]

Having done both, I find it’s better to sear-reverse. I’ll hit a typical steak 2 mins / side and then bring up to temp on the cooler part of the grill. But it really only matters with very thick steaks.

[@twinheatingairconditioning135]

Sear first over hot charcoal then move to cool side. Then cook to your liked temperature. If you cook then sear you can over cook. Be sure to pull 5 degrees below your liked temp as temp will raise while you thank god you have a great meal and serve

[@jeffficht2230]

Honestly, I think a reverse sear on a gas grill is just a waste of time. In my opinion, the purpose of a reverse sear with charcoal and wood is to get the smoky flavor.

[@markwindholz816]

I agree. Smoking or grilling with charcoal adds more flavor. My experience with both sears is if you sear first, it seals the steak and gets less flavor from the charcoal or wood smoke..reverse sear adds more flavor from the charcoal or wood smoke before you sear. Also, on reverse sear, you let it rest and cool down some before you hit it with high heat. Less chance of over cooking it..

[@sunnyvalejedi]

Smoke and charcoal are a nice benefit but the main purpose of the reverse sear to make sure the meat comes up to temp slowly so that you don’t end up with bands of doneness. You can do a reverse sear in the oven and a hot skillet and still have a great piece of meat.

[@scottmcintyre8005]

In reverse sear I usually let the meat rest before I sear then straight to plate. If using charcoal I think you better flavor with reverse sear method

[@Fadder90]

Malcom from how to bbq right lets the steak temp drop during the rest, then sears to nail the doneness.

[@RCRadioShow]

I would like to see the same test run on a kamado style grill. I think the reverse sear method is better suited to cooking on a kamado grill. You can start the fire, bring up to 225 to 250 F and cook the steak with the deflector plates installed to an internal temperature of 110 to 120 F. Then pull of the steak and deflector plates and crank up the air vents wide open. When the grill reaches a good searing temperature of 650 to 700 F sear the steak on both sides. The sear first method is more complicated on a kamado. You would have to fire up the grill and get a hot fire going. Then when the sear is done you would have to choke down the air and wait for the grill to cool down to under 250 then finish the steak. Regardless, I prefer a steak seared on a charcoal kamado grill versus a gas grill. Not impossible but a little more time consuming. I usually toss in some chunks of hickory or apple wood with the charcoal too. The smoke is a preference. My wife doesn't like it on steak.

[@Bearded_Toy_Guy]

You ever try instead of cooking for a certain amount of time and then rotating for hashmarks... instead cooking for a certain amount of time, then flip, then cook, then flip again BUT now you rotate for the marks and and then cook again and flip again. So you flip 4 times. I find that the steak, especially if it's thick, will cook more evenly instead of trying to cook half and then the other half. Thanks for reading

[@PatrickMcdonald-yb8tb]

When you reverse sear you should let the steak rest for 10-15 minutes before you sear. Then the temp won't spike so high and you can get a better sear on it.

[@danwaligursky4258]

Have tried reverse sear, but always over shot the temps because steaks were not super thick, searing first makes more sense.

[@SchoolHardKnocks]

When I reverse sear I pull the steak off, let it rest until the carry over stops, then put it back on to sear. Do this for several reasons, one my grill does not have zones, so I can not go hot first, second letting it stop the carry over allows for the searing not miss the desired doneness. Also I use a cast iron griddle to place the steak on (on the grill), use beef tallow as the oil to help build a crust.

[@davestevens4193]

Sous vide, then sear on Napoleon sizzle zone.

[@mdgosch1]

The ability to add smoke to the reverse sear method is what puts it over the top.

[@stubborn_otter]

"sear first" is what the good Lord whispers into my ears, every single time!

[@surfingonmars8979]

“Try it both ways,” is what Satan says to me!

[@charlesschwartz3445]

Enjoyed this video. I have done this test myself. I think you let the reverse sear steak get too hot. Most grillers, including myself, underestimate the care over. So, your sear first steak hit 130 degrees and stayed pretty close to that temperature. The reverse sear is going to have more carry over. I have been taking off my reverse sear steaks at about one hundred ten degrees and searing to no more than one twenty five degrees. The carry over on the rest should take me to one hundred thirty degrees. Honestly, this has only been apparent to me on a scientific basis with the rise of remote thermometers. I did not realize that my perfect one hundred and thirty degree off the grill steaks were cooking to about one hundred and thirty eight degrees during the rest.

[@bobhinley5410]

I hate the wide grill grates, it burns a higher % of the meat area. I replaced the wide grate with 1/8 wide steel rib thickness . Much better. It’s nice to show a very thick steak using a WiFi (MEATER ) like temp probe. For us lower middle class the temp probe is too thick for the steak. I have one and it is an over priced probe. Get a small thermocouple wire type, you’ll thank me.

[@strahdvonzarovich...]

Pittsburgh... charred on the outside, medium rare inside.

[@mrkattm]

Common man, it depends on the thickness of the steak and your tolerance for how much grey band you want. For the thickness you are cooking I would say you could go either way, of course your mileage will very depending on the grade of the beef. Also, garlic as no place on a steak.

[@pville_piper5125]

My opinion is that both ways you did it don't maximize the flavor. Always dry brine, even for an hour, best over night. Secondly, dry the meat completely before grilling. Thirdly, this works best on something like a kettle grill, turn the grill grates when you flip it, never put meat on a searing hot grill! Those grill marks are NOT a crust, they are burnt meat. A proper crust is a uniform medium to dark brown color and is caramelized meat, not burnt,. Lastly, keep flipping about every 30 seconds, you build a crust over time and not overcook it and avoid the burnt meat grill marks.

[@Benzonumerouno]

I like most of your videos. However, you have to do a reverse sear on a real wood or charcoal fire grill!!! I use my Primo XL 400 with lump hardwood and 1 medium sized cherry wood chunk. Run grill at 250 with good but clean smoke! Take steak up to about 212 or 215 is fine! You must pull the steak off after that and rest for 10 to 15 minutes depending on outside temps. You want the internal temp to quit rising and for the juices to redistribute just like a traditional grilled steak!! This gives you time to heat up the flames on your hot side for searing!!! Sear it good but don't burn it on each side. You then can pull it off and eat you don't need to rest it again with this method!! The reverse sear steak in this video had burnt peices all over the crust!! That happens when you don't let it rest because the juices are still flowing rapidly causing a grease fire in you pit. It also causes forces the juices out of the steak making it chewier and a little tough in some cases! I will say it's a little more involved for the reverse sear but it will produce the best steak you have ever had by leaps and bounds when executed properly. Would like to see you do a proper reverse sear in another video. I have seen to many people not understand the proper method with reverse sear!! Thanks for all your hard work!! Do look forward to more videos and reviews!!

[@DAT240Z72]

Depends on how thick the cut of meat is. A normal size steak, reverse sear is a waste of time. A thick tomahawk is a perfect specimen for the reverse sear method.

[@LesPotter-o4i]

I’ve heard about the reverse sear method people are raving about. I have tried it only 3 times. The reverse sear steak has never been tender as a sear first method. I will never attempt to reverse sear again. It’s always been disappointing.

[@Lou_Snuts]

If you have the time, "dry brining" for 12 hours to 24 hours before cooking makes a big difference.

[@EchoSigma6]

For me it’s sear first over charcoal for steaks. However , roasts are reverse seared in the oven. Clear as mud? 😂

[@martykirby7311]

Sear first for me, been doing it over 5 years now and won't do it any other way now.

[@tommytude]

I think the reverse sear steak would have been batter if you patted it dry before searing it.

[@Trblmkr07]

Reverse sear on a smoker until I get it to 125. Smoking hot grill 30 seconds, turn 90, 30 seconds. Flip it over and do the same. Rest for 5 min, and will be a perfect 135.

[@robqualls588]

I'm a sear with grillgrates only.

[@babakbozorgnia9174]

When you reverse sear, you need to let it rest to stop the carry over cooking before you sear it.

[@rotaryperfection]

6:55. The little details my friend for better presentation of the meat. Try using some longer tongs so you don't slam the meat down like that as you try to keep your hand away from the fire. All you're doing is making all the seasoning fall off the meat and wrecking the presentation. Also lift and rotate the meat for the cross pattern (dont drag it) so again, you don't rub off the seasoning. Edit: Did you temp probe the reverse sear after you finished searing it? Didn't see that in the video to see what the temp came up too. Maybe it's tougher from being over cooked?

[@rickcormier9160]

My best steaks have always been seared first.

[@RodStiffinton]

A lab should know u don’t need to get them to room temp

[@johndough8115]

A CRITICAL Mistake that you, and many others make when doing a Reverse Sear... is in Not Allowing the steak to COOL DOWN, BEFORE SEARING it. I pull my oven-cooked steak out, at about 115 f.. and leave it on the counter for about 10 minutes. While its on the counter, its continuing to rise in temp... and should reach Medium Rare... before eventually Cooling down. Once the 10 min is up... put some high smoke point oil in a Cast Iron skillet. Heat until the oil is starting to smoke, or can sizzle some water drops.. depending on how much Oil you choose to put in... Pat down the steak with some paper towels on both sides, to remove any remaining Moisture Now, Place the Steak in the Pan, setting a timer for 60 seconds. Flip at 60 seconds, and repeat on the other side. If the sear is Crispy.. Pull it off, and Eat immediately. The steak already Rested earlier, so no need for a 2nd rest. If the sear is not Crispy enough, Keep Flipping the steak, at 30 second Increments... until you reach the desired Crispness. If you are having issues, you might have not put enough Oil in the pan... and or... didnt dry the steak well enough... and or... your Cast Iron skillet was not Hot enough when you started. Its better to flip more often, rather than leaving the steak on one side for too long. This will help evaporate any moisture over the course of a few flips, which means FAR less chance of Over-Cooking the inside of the steak. I personally dont use Butter on my Steak. I pre-season with Salt, Pepper, and Garlic Powder... and leave the steak out on the counter to Marinade in the spices, for at least an hour. This also gives plenty of time for the steak to reach Room Temperature. If I want an even deeper spice level, using different marinade / spice types... I might Marinade overnight in the Fridge... and again, leave out long enough for it to reach Room Temp before placing in the Oven... for a more Even cook. I personally also tend to use a lot more Oil than certain others... as it seems the more Oil, the easier + better the Crispyness, is attained. Ive been using Peanut Oil for my Sears. I did experiment with Sesame Seed oil.. but the high heat sear seemed to take the Sesame taste away. It seems like if you want that taste, it may be better to brush a touch of it... directly on a finished steak. Now... while Ive started this trick for Pan Seared steaks... The same should apply to Grilled Steaks. The Resting + Cooling time.. before Grill-Searing, will again... help prevent Over-Cooking the inner layers.

[@johndough8115]

These instructions were for steaks that about about 1" thick. With THINNER steaks, you would likely have to reduce the sear times stated. For thicker steaks... you also "Might" need to increase some of the times... such as adding an additional +5 or more minutes, to the rest + cooldown time.

[@fastsilverado]

My family, I'm not included, like theirs medium well. I wonder if it would change for cooking longer.

[@bartgrider6895]

Do that test on a charcoal or pellet grill and I bet 90% people will choose the reverse sear one. BTW, I'm a sear first kind of person.

[@emmgeevideo]

This test was a little too clinical for me because you've eliminated one of the most important variables IMHO. For those of us who don't use gas grills, the wood, charcoal, and smoke factor is key. When I reverse sear, I use wood smoke to impart smokiness while the steak is coming up to temp. When I cook directly over fire, I use almond splits to sear. Otherwise, might as well cook in a frying pan.

[@mvannatter73]

💯- I’d rather sous vide then finish on pan than cook a steak on a grill. Reverse sear should have smoke

[@rfbead321]

Best steak: smoke at 225 until internal temp reaches about 95-100F. Then rip roaring sear for about 1 min each side on cast iron pan/griddle. Grill Marks are for wannabee sophisticates. Rest to allow temp to increase to medium rare.

[@ShawnTylerF]

I let my reverse sear steaks rest a while before searing

[@havingfun3619]

Neither ..I prefer high heat. (Around 700) 90-seconds or so and flip. Keep going until you hit the desired internal temp.

[@praetorxyn]

Looked like you pulled that reverse sear steak at 117, that's too high. I usually pull at around 110 (but I'm searing using the Slow N Sear, so it gets very hot and adds about 25 degrees). I'm not sure how I feel about this being done on gas. Charcoal imparts flavor, gas doesn't, and I feel like there might be a flavor difference on that based on a charcoal grill. The reason is that you can cook at 225-250 for a reverse sear and easily get it up to 600+ for a sear, but if you start at 600+ for a sear, you can't really get it back down to 225-250 (at least not quickly), so I feel that will make a difference in how much flavor the charcoal imparts during the indirect portion of the cook. The other thing is the searing method. I will die on the hill that grill marks are burnt meat. You want a perfect all over Maillard reaction, and the only ways I know of to do this are using a cold grate (this is only really manageable with a round grate designed to let you spin the meat around from the cool side to the hot side), using a torch like the Su-V gun, or using a carbon steel / cast iron pan (preferably on a gas burner outside, otherwise it'll smoke up your house if you get it hot enough to sear). I prefer reverse sear for anything over around 1" thick, but I'll grant it's a harder technique to pull off properly.

[@MissMyMusicAddiction]

i just throw them on the smoker for 90 minutes and wonder why steakhouses exist.

[@Breitman123]

Ooohhhh my favorite… An ad video presented under the guise of a “how to”. This shit is so tiring.

[@7markhunter]

Do you think you're viewers are idiots? That temperature probe was destroyed in the flames during searing.

[@LesPotter-o4i]

Nope.

[@7markhunter]

@@LesPotter-o4i have a good new year

[@FlyByNightBBQ]

I doubt it. The RFX probes can handle up to 1,000°F. They are made for this.

[@7markhunter]

@@FlyByNightBBQ A candle flame's temperature can range from about 1,000°C (1,800°F) on average to 1,400°C (2,550°F) at its hottest point

[@davidh.gelfandph.d.9405]

Why ALL THE. ERY REPETITIVE ADS? You never show the video! WhY NOT