Sear vs. Reverse Sear | Mad Scientist BBQ ft. Chuds BBQ

[@chriskoprowski1980]

I prefer the reverse sear just because I really like the smoky flavor it gets. Especially if you're using real wood. Also, really cool to see Guga make a cameo

[@208414]

I agree. A lightly smoked steak with a good sear is really good.

[@K.O240]

I agree, and if you want more of a sear you can just take if off earlier and/or run lower temps so you've got more headroom before it's overdone while still getting nice smoke flavor.

[@robinbramlett110]

I totally agree.

[@Kanti12311]

My kids will only eat steak this way lol

[@jlaw3255]

I used to as well though. But I've smoked so many steaks. Just the other day I decided to switch it to and sear it over the fire first and then bring it to temp in my kamado and it turned out great. Think I'm going to stick with that for my go to and just mix in the smoked steak and the butter basted every once and awhile. Any way you cook it, steaks are great.

[@ShinNoNoir]

My 2 favorite bbq chefs/coaches/channels combined, what a treat! Cheers!

[@sigmablock]

Add Guga to the mix, Triumvirate!

[@nordicwarrior9566]

@@sigmablock guga was fun years ago, now he's just a boring channel who pixelates his mouth while eating lol wtf

[@johnhenson4054]

Other than the seasoning, it was like watching a couple of amateurs in a backyard, really not knowing what exactly they were doing. They didn’t even know how to use the gas bbq like it was an unusual piece of cooking equipment

[@jonm2416]

Wait...these 2 are supposed to be.. like..pros? I liked it bc they seemed like amateurs like most regular people😊

[@RobbieSykes]

I think he said he pulled off the reverse sear at 122F, then commented it had a lighter sear than the traditional. My experience has been to go to sear closer to 115F. That little extra sear time plus doing a good dry brine in the fridge to dry the steak has been my favorite result. And I love having that smoke flavor on the steak, which reverse sear gives you the time for.

[@phunkyp-nut9210]

Same. I pull off between 110-115 and then sear. Never had an issue getting a nice sear this way.

[@KainYusanagi]

The dry brine moreso allows the salt to penetrate than anything else, in my experience.

[@jamezangel2482]

Yup, I pull mine at 110°

[@socomon69]

Just posted the same then saw this

[@Leach19M]

I guess that kinda highlights the danger of a reverse sear. If you overshoot the temp on the smoke, it reduced the length of time and how hard you can sear, so you risk a diminished crust.

[@Heygrillhey]

This was such a cool event! It was so awesome to meet you guys!!

[@sergiorodriguezballestero714]

An that little cameo of yours, truly took me by a pleasant surprise!!!

[@tekneexx]

Your beef rib video is great!

[@threengcircus]

Your cameo 🤯

[@Lockke_]

If you want a darker sear with the reverse sear method increase the difference between the current internal temperature and your desired finishing temperature when you go to sear the steak either by: not bringing the internal temperature up so close to your desired finishing temperature to begin with or by resting the steak long enough after pulling it from your low heat source that it cools down and gives you a larger buffer between its current internal temp and your desired finishing temp.

[@grahamhawes7089]

This. If you rest for ~10min it’s basically impossible to cook the interior further during your sear.

[@paulparsons5644]

Bam. Exactly right.

[@crypkripke5206]

I will often put it in the freezer for 10 to lower the temp more rapidly (with sous vide, for example).

[@brody2642]

Agreed. Bit of a slip up but excellent video nonetheless.

[@kananeesh7900]

Two of the best BBQ personalities on the tube killing it!

[@derekhawn]

I love these videos with Brad from Chuds. Two of my favorite content creators on the interwebs.

[@Habitt5253]

I've been cooking steaks for 20+ years and I will always recommend the reverse sear method as the best method to cook a steak. It's just so much easier to get that edge to edge pink using that method.

[@user-xh5pi2nf9q]

It definitely is the best way to get edge-edge pink but what about flavor? I find the best flavor to be traditional but I do more of the just keep flipping method where the crust develops throughout the cook.

[@firghteningtruth7173]

@@user-xh5pi2nf9q you can get the same flavor, and even do your same method with a reverse sear. You just have to let it wait longer on the rest. That's the tricky part. Patience. 🤣

[@daniel.lopresti]

But don't you only get a uniform colour if your heat source is at the same temp as your desired target temp? If it's higher, it's just going to cook the meat more the further you get from the center... never used a gas grill though so no idea if that's possible (probably actually easier than with a coal/wood fire now that I think about it).

[@firghteningtruth7173]

I mean sure, if you want to go sous vide. But, you can get MOSTLY wall to wall medium rare by just keeping the temp real low. Say, 200-250. Let it come up to temp over almost an hour. It especially helps if you let it sit outside your fridge while you build the fire. That way the inside isnt 37 degrees while the outside is 102. You can do a steak in the oven nice and low and get ALMOST exactly the same outcome (color wise) as sous vide if you do it right. Then just let it rest (so you don't take it PAST whatever your target it) and then sear it over 500+.

[@daniel.lopresti]

@@firghteningtruth7173 Sounds good!

[@Mayo_ketchup_bhb]

The banter is great in this video.

[@Jonbob836]

great on screen chemistry you guys! really enjoyable, and felt like we were all there hanging out cooking some great steaks

[@josephpattison6913]

When I pan-fry, I use olive oil as a binder, S&P as a rub. I preheat the pan at the highest temp, sear both sides for 2 and a half minutes, the edges for a minute. I reduce the burner to low, flip the steak every minute while adding butter, garlic etc… Pull at 125…

[@andrewwebster13]

frozen… Americas test kitchen did an experiment and found the best way is to high heat sear first then bring up to temp. So pan then oven or direct then offset. it’s the best way to keep the juices and you get the best crust!

[@SmokingDadBBQ]

How amazing would that dirty dancing lion king hybrid be lol 😂

[@AndersonsSmokeShow]

When you guys went on the side by sides we stayed back and feasted on the scraps 🤣

[@theseahawksfan16]

"That little guy? I wouldn't worry about that little guy" amazing reference

[@MrPanthers23]

I've been a reverse sear guy for thicker steaks, and a JKF for thinner steaks. I think, after this, im gonna reverse sear, get smoke on my thick steaks, but start searing at an earlier internal temp to really get a hard sear on the steak.

[@GeorgeGeo]

i love the just keep flipping method.. nice when you are hanging out by the grill and have some drinks going.

[@JessPryles]

Thanks for trying my method guys. Couple of notes from me - to be fair, I always promote the JKF for thinner steaks. For the size you cooked, i'd flip then finish indirect so you get an aggressive sear without the burning y'all experienced. Second - for my personal tastes, the crust (with all of its flavor compound development) is king. So I would have still chosen that one from your board. If you want me to cook it for you and show you how its done, and why it tastes better, just let me know ;)

[@MadScientistBBQ]

Deal. When do you want to cook?

[@David-burrito]

What a great reply. I love the "if you want me to show you how it's done" comment.

[@JessPryles]

@@MadScientistBBQ whenever you’re in texas!

[@MadScientistBBQ]

@@JessPryles I’m in texas from the 18th-22nd of this month. Just shoot me an email [e-mail]

[@justplanefred]

@@MadScientistBBQ as you end up with thousands of emails…

[@Owens_Racing]

Between channels like this and a desire. I’ve been cooking food that rivals eating out. Thank you for sharing your knowledge.

[@LarryCostigan]

Great video! Loved the comparisons... I wonder if using clarified butter (or ghee) with the 'just keep flipping' method would have avoided the bitter/burnt flavor (It looked like the butter was burning on the flat top).

[@aviator1352]

The bitter/burnt taste is probably from the pepper getting scorched.

[@CoolJay77]

Very true, if butter ghee or clarified butter is not available, I'd use canola oil. or something similar One can always add butter at the end for flavor if desired. They also ruined the reverse sear steak, by pulling it too late from the heat before searing. They cooked the traditional sear steak properly, and they liked that one the best. These two chaps are better at smoking then in grilling.

[@josephdaiglejr8509]

I love the reverse sear method on the smoker. I just pull the steak at 120 to 125 and let rest with compound butter until back down to 110 then the smoker is up to sear temp and sear til 129 and it's done. Tender juicy, smokey, and nice crust too

[@stevej71393]

I just discovered Chuds BBQ last week and now I am seeing Brad everywhere!

[@kcbbqguy9730]

This is my favorite bromance in the universe.

[@mistahmj1275]

What’s up fellas…been waiting on a hot and fast brisket cook on a stick burner! I can’t be the only one ! … y’all keep smokin.

[@Wvubrad]

These collab videos are so awesome.

[@kah7874NH]

Love it when two of my favorite KZbinrs create content together. Great video, guys.

[@Beerzy]

Two favorite BBQ channels and I live in Utah. Get it!!! Why didn't I know about this.

[@TMac0925]

Ain’t gunna Monday morning QB you guys. They all looked great to me. Appreciate you guys doing and sharing experiment with us. Respect

[@richmckenney1562]

Great video..Is there a difference in sear with a hot flat iron vs open fire flame?

[@wooly6893]

I’ve been using the JKF method for a year on a BGE with 1”ish prime ribeyes for the local discount club. I flip every 30 seconds for 9 or so minutes until it hit 115°, rest for 5m and carryover takes it to 130°. Caveats to this method; if the cooking temp gets above 600° it burns and the thicker the steak the lower the cooking temp should be. For a roast like they cooked 500° would probably be best.

[@robertorosselini]

My way to do it perfect: using aluminium sear grates, infrarot thermometer for the grilling surface and thermapen for the meat. Youst like all the champions at every steak grilling contest. Cheers !

[@cmundhe]

middle sear - low and slow until about 70F to drive off moisture, sear to desired crust, finish low and slow to hit exact target doneness.

[@narbekalantarians6269]

Great video. Used to be all traditional sear, but have learned to love reverse sear over the past couple of years.

[@Sola_Scriptura_1.618]

I have never done a reverse sear but looking to add to my game! The question is, does a reverse sear taste better? I am currently exploring charcoal BBQing.

[@imtoofat27]

You 2 have great chemistry. I love the personalities!

[@faust167]

7:00 - I agree with Brad until you are cooking on ceramic grill grates, which are popular now. They transfer WAY TOO MUCH heat and almost always overcook at high heat. Med/low setting is preferred here.

[@mikeh4613]

Man we need more of these collabs.

[@nodidog]

I love how Bradley is always so ready to burst into song 🤣

[@justinbond558]

*There’s a reason the “reverse sear” exists. Not sure what it is, but that crust/bark/browning sure is beautiful.*

[@ratlips4363]

Thanks guys for another great video. I just smoked a bone-in ribeye roast using my Weber Kettle with a Slow and Sear assembly. I kept the kettle temperature just around 250 degrees and the internal meat temperature hit 130 degrees when I took it off. Everyone was raving about the meat. However, after watching this video I realized I have a lot to learn about how to cut/present the perfect cut. I was trying the old Prime Rib cut from the Casino restaurant. You guys didn't do that. Please make a video on what to do.

[@JimHalischuk]

What are you using for power. I use an eclflow delta 2 for remote use.

[@markaphillips14]

Cool. This is where I live. Fun to see sand hollow as a back drop for your video

[@jhaas68865]

My four main food KZbinrs I follow are all in this video. Nice!

[@BehindTheFoodTV]

Great experiment. Love seeing you guys together!

[@kenlivengood3743]

Man favorite chefs where there.The two of you. Guga and Hey Girl. Wow!!! The only ones missing is AB and Malcom.

[@csxtq110]

Thank you for the super troopers reference! Love you guys!

[@kylefitzherbert9381]

Bout to break the bbq internet with this one

[@adamrutledge4031]

"A tasty way to spend the day" what a bad ass thing to say!

[@nidhishshivashankar4885]

The whirring in the bg at 4:43 I thought was one of the hosts going “Uhhhhhhhmmmmmmmmmmmmm” lol

[@butopiatoo]

This a hoot to watch. Having watched a bunch of Chud lately, the stark contrast between their demeanors is interesting. Both are talented, but Chud's usual energy, damn the torpedoes, FULL SPEED AHEAD is infectious. "Smells like pellets..." HAHAHAHA!

[@Daz5Daz]

Love this channel so much and I've learned so much that I use ever weekend in our family but I think it's worth mentioning that the US palate is way more fond of salt than many other countries I've personally visited. If you don't love salt - that's also ok.

[@nickdubois8218]

Always good when you guys are collabing! Great video as always

[@KianOAmeli]

JKF works best over an open flame in my experience. Something about the flat top messes with it. I did a massive rib eye on my weber that way and it came out perfect.

[@kevindenny3607]

It's simple - you see Brad you smile. His positive energy is infectious.

[@WarChortle]

Jeremy dropping that BBQ Central podcast "do it live?" lol all the Easter eggs.

[@chrisj3237]

Brad said it himself that the sear first sat longer than the reverse sear steak before they hit the grill. You know this alone makes a huge difference in steak tenderness and juiciness. Please do a repeat with 12+ hour dry brined steaks in a similar sear vs reverse sear.

[@daniellongoria9622]

Picked up a load of grills from Camp Chef in Utah headed to Academy in TX. Good ppl

[@gregory2709]

I love how Brad is SOOO impressed with the pellets at 5:25

[@CRASS2047]

I’ve had 2 amazing grills in a row for steak. I use Charbroil grills. I have no problem at all getting my grill to 650-700 degrees. 4-1/2 minutes on each side, and a little longer maybe 5 minutes for really thick ribeyes. They are amazing, far better than any restaurant I’ve ever tried. I use kosher salt, ground pepper and onion powder. NOT GARLIC. The onion powder only makes the steak’s flavor pop, but doesn’t taste like onion. When done, Input a few pieces of real butter on them and rest for 5 minutes. BEST FOOD I’VE EVER EATEN!

[@aviator1352]

Great comparison Jeremy, Was cool that Guga got in there also.

[@mileslenko3560]

Love these collab's with Chuds!!!

[@hernanguerrero167]

"I know it doesn´t look that good right now"... I know what you did there, Chudboy... By the way, the chemistry you guys have, is amazing. So much fun...but anyway, how not getting fun cooking some good steaks, eh?!?

[@DaveCosley]

Fun episode. Great collabs!!!

[@marcgarrett5427]

Cooking inside at home, I do something a little unorthodox but it seems to work pretty well. I dry brine my ribeyes overnight with kosher salt. When I'm ready to cook i throw them in a toaster oven set on 250 for 10-15 minutes. The outside is still mostly red with maybe a little gray in spots. I use an enhanced ceramic skillet, melt a little butter in it, and remove it from the eye. The eye is set to a touch above medium high. After I've taken my steaks out I will put the skillet back on the eye and right before the butter starts to brown, i will put my steaks in. Flip after 1 minute, Flip and rotate next minute, flip after 1 minute, remove after another minute. 4 minutes total. It may need another 30 seconds or so on the original side if your skillet wasn't quite hot enough. Allow to rest for about 7 minutes. I get a perfect medium rare with almost no brown or gray between the pink and the crust. I add a little butter on top after they come out of the skillet and a little black pepper. I don't use pepper before so no chance of it burning. The butter browns as I'm cooking but doesn't burn as it would in a cast iron that hot.

[@alkalk8938]

I have the 30K side burner on my camp chef pellet grill, it's awsome for reverse searing. I typically use a 11" carbon steel pan for searing steaks and thick pork chops. The griddle is heavy/thick and has a deflector on the bottom so it heats fairly even, great for smash burgers.

[@cre8vedesign]

Can I use a cast iron grill or pan placed in a gas grill to sear after I smoke it?

[@davidmercer5561]

The most important fact of all the videos about how to cook a steak is the quality of the meat which is higher than most people deal with.

[@EDskywalker9966]

Guga!!!!! My man!!!! 😎🥩🙏 it’s like all my favourite meat people in one place!

[@Stranger6900]

9:55 The guga quote!

[@seancummings7788]

Makes a lot of sense how this came out. My only 2 cents is if you're doing an actual Prime rib which you guys did you may want to be safe a bit and go reverse. Not screw up a holiday event. If it's steaks I agree run the traditional and take a bit of a chance for the steak house bite. Thanks so much gents to put this vid together.

[@dustincunningham234]

Such a good video. 3 of my favorite cooks

[@charliezicolillo]

Hi Jeremy what does the mesh have to with pepper.

[@chrismartin5166]

Solid collaboration gents. Love to see the tubers together.

[@Bradimus1]

I like Guga hanging out in the background! And the affirmation just grill your steak, no funny business.

[@CobraR99]

My mouth is literally watering

[@Jefuslives]

Dang! What a beautiful place to do some grilling. Can't get much better than that.

[@GlaucusBlue]

I can't remember who's video it was but, reverse sear with zero resting time after the sear, has become my new default, as the crust stays a crust, where when you rest a steak the crust becomes less crusty.

[@tadfrehner2832]

How did you like southern Utah?? Sand Hollow Resort is 10 minute from my home. Greatest place for UTV riding and boating!!

[@y2k870]

Do you get as much smoke taste with the standard sear? It's usually said that after a certain temp meat won't take smoke anymore (or vastly reduced penetration), so a standard sear the outside will all ready be over the temp for smoke penetration if true.

[@KainYusanagi]

You get more, and less; the compounds in smoke that are flavourful are water-soluble, so the moist surface will absorb more of the flavour compounds, but if the moisture leaves the steak, it'll also pull some of the flavour out. Best bet would be to get it started over smoke and then sear it, then finish it in the pit to get a consistant internal temperature without oversearing the outside crust as they did with the improperly-done just keep flipping (it's supposed to be flipped approximately every 30 seconds, and they didn't flip it nearly often enough).

[@motuknight5569]

Dry brine with (SPOG) for min 4 hours. Then onto the smoke indirect at 180f for 1/2 hour or until 110 internal. Then onto the sear until 125-135 internal. Thanks to the Meathead book. 👍

[@yitziyyb]

Psyched for a Guga Collab baby!!! Let's Dowih!!

[@papascruffy]

I'm a huge fan of reverse sear but over a wood fire and stick burner smoker, no easy bake for me. Giant steaks, and the reverse seared looks the best!

[@dcentral]

I want my steaks to have a good smoke flavor throughout so reverse-sear has an advantage. Sometimes I eat traditional cooked steak and get bit disappointed that the flavor is only on the surface.

[@mrwagner01]

Same dude, if I wanna do fancy I’ll dry brine for 24hr. But I got a crap old barrel smoker that just makes great flavor. Usually 45 minutes to 1:20 depending on thickness. Pull at 120, little rest. And either light up a chimney of charcoal and lay a extra grate down on it and 45 seconds damn near and she’s done. Brush with rosemary sprigs and kerrygold. In all that’s holy, this is the way.

[@KainYusanagi]

Do a half-and-half; cook it in the smoker first, so the initial surface moisture can absorb a lot of that smoke flavour (the flavour compounds are water-soluble), then give it a sear to trap the flavour in, and finish it off on the grill to get that consistant internal temp.

[@phatphat7089]

Something I've never tried but seen on KZbin is people getting it to preferred temp letting it rest then sear it! Looked good and the cooking after the fact has stopped!

[@tfrogginhfroggin]

Love learning new things. I never tried resting the steak on reverse searing before searing. I have always just dropped straight into an iron skillet and rest at the end.

[@nevermore311]

I always get a kick out of seeing you two together.

[@pastra2435]

You 2 beauties together .....I could watch that for hours and hours

[@phshon]

Oh no, there's a bonus 3" thick bone-in rib eye. Great line

[@JamesTMurray]

Unrelated to the video (loved it btw) but what camera are you using to film? Quality really looks great!

[@qbert018]

“I know it doesn’t look that good right now…” reference acknowledged.

[@jarednacey6724]

Great video, beautiful location and 2 honest BBQ ambassadors. Thanks for the Super Troopers reference, this is how my friends and I do it too! I've got a 11.5 brisket on my Daniel Boon GMG going right now.

[@jamesnobaj758]

For this comparison, since it’s a pellet grill, it didn’t impart good smokiness on the steak. It’s better to do it on a offset. I tried reverse searing on different modalities and it’s the stick burner always win. 😊

[@slock1095]

Yes it needs to be open during startup

[@Coopdog-dp5eq]

I don't think myself or anyone I've ever met has had a steak cut that thick.

[@7frodo7]

I did once! It was still on the cow

[@idontwantahandle510]

I'm so sorry to hear that. May God someday bless you with a fat ass tomahawk. Peace be with thee. Amen.

[@apexcustomsmokers]

LOL 😆, well I think a lot of us have had cuts that thick if not a bit thicker when it comes to porterhouse steak. C'mon guys and gals back me up on this! 🥩🔥🔥

[@7frodo7]

@@apexcustomsmokers I’m not going to lie it looked amazing but still I could off fed my boy with beef sandwiches all week with that 🤣

[@HailMich]

Srf steaks are thick like that. A ribeye tomahawk is definitely and delmonico is almost. If you are into steaks and for a special occasion it’s worth it. Who would reverse sear one inch or less thick or even sear a little steak haha.

[@hennyvincent420]

Love your guys collaboration. need more 🙏

[@littlebob1261]

Reverse sear is better if you can nail it, but it's dangerous compared to traditional. With Sear I can get the crust I want, then bring up the temp perfect. Reverse sear, I've had times where it got to temp before I had the sear I really wanted. Cheers!

[@oldsnwbrdr]

This! I’ve overcooked too many times.

[@michaelbroska3144]

Thanks for another great video!!!

[@Page001B]

Wait… is it not better to only pre salt the reverse sear, than when it rests for the searing part that is when you pat it dry, than a bit of oil and than you put the pepper on it? So the seasoning doesn’t fall off or over cook?

[@Bwal4813]

I appreciate the Super Troopers reference. 😂

[@TV-ie5yp]

I like both ways. I probably use reverse sear more often. But i like slow cooking at 175 to 185 then searing at 1000 degrees plus. For 15 seconds per side twice. Searing first using the same 1000 degree 15 seconds per side twice is also great then in the oven at around 200 degrees works well. Alittle wagyu tallow on them in the oven also helps!

[@aaronline5889]

I find the best temp to aim for before the sear with reverse searing is 95- 110