Reverse searing

[WORM82]

Have any of you guys tried this on a steak? I bought a prime grade NY strip for $7:99 at food city and wanted to try something new with it. I turned 1 burner on the grill on low and put the steak on opposite side of heat. It took it around an hour to get to 115 degrees on the meat thermometer then I took the steak off and turned all 4 burners on high, closed the lid and let it get to 600 degrees or so then threw the steak back on for 1 min per side. Took the steak off and tented in foil for a few mins. This was the best steak I have ever eaten in my life, even tho I over cooked it plus even the fat was amazing. If you havent tried this you must.

 

[bigbonner]

Now I am hungry. Darn it.

 

[Chaneylake]

I put my black Angus filets in oven at 200 degrees

When internal temp hits 114, I will remove and let rest until temperature quits rising.

I then quick sear in cast iron skillet

I have probe on digital thermometer in steak while in oven.

 

[TAFKAP]

Yep.....best way to cook thick cuts. Pan seared in butter is great flavor too.

 

[DaveB]

Did this last week when my Son returned from Reserve annual event-4 weeks at Fort Campbell and 2 on MRE's he was starved.

Despite the extra work it seems to be worth it, steak was pretty tender/tasty and it was not a great cut of beef.

 

[jb3]

Seen people smoke a tri-tip or ribeye cap and then reverse sear. Looks pretty good.