Reverse Searing
 

We like to have steaks every now and then and I have always had a hard time getting the centers medium rare with out turning the outsides into charcoal.

I was cruising You tube and stumbled upon this idea. You cook the steaks low heat (300 or so) till the center is at about 110 or so. Then crank the heat up to over 500 and sear them for about 2 min on each side.

Tried it this evening and the steaks came out perfect. Tender as crap (marinated them over night in Lean and Persons, salt and garlic in a vacuum canister) and perfectly cooked.

You might have them too close to the fire.

Possible but I cannot go any higher. Grills are about 6"-8" from the top of the coals.

Are you abating the flames?

I do have to ceramic reflectors (Kamado Joe) but I do not use them for bbq just smoking as I do want a little char on my meat .

Well, when cooking greasy meat on my grill I tend to keep something around to knock down the flames when they start reaching my meat. Beer or water works depending what you are after taste wise.

The grill is not a good way to make your steaks.

Frozen is my favorite:

Sear the crap out of the outside with a cast iron pan, than when its nice and seared finish in the oven.

Perfect rare steak, in less than 40 minutes from freezer to your plate.

1.5 inch thick ribeyes, room temp, dry them off, brush with olive oil, sprinkle with salt and pepper.

Get grill really hot, like 500. Cook steaks 4 to 5 min one side, then flip and cook 3 to 5 min on other for medium rare, internal temp 135.

Keep lid of grill closed as it keeps the flames down.

Remove from grill, let rest for 5 minutes tented w foil.

Reverse sear is the best way to get an evenly cooked steak, short of sous vide, who's got time for that?
Here's how I do it. Either in the oven or in my pellet grill with a temp probe. I cook the steak @ 225 degrees to an internal temp of 125 and immediately pull it to rest while I heat up an iron skillet to 450-500 degrees. At this point there will be no char on the outside of the meat and it will be just barely browned a little bit. Throw in a gob of butter and the steak right on top of it. 10-20 seconds on each side, rest and carve. You can also do the sear over flame but the results will not be as even.

A lot of high end steak joints flame sear them at high temp and finish in the oven to your desired internal state.

'Let them eat steak'

Sous Vide + cast iron.

Sous Vide to get the meat to the "perfect" internal temperature, then cast iron for a nice finish.

I don't eat much red meat anymore (not by choice) but on the few occasions I do, this gives me great results on a consistent basis.

Sous-vide with beer cooler and a blow torch. This looks pretty damn good!


https://www.youtube.com/watch?v=5h_y3svpNiw

torches blow exhaust fumes into the sear. I'd rather a coal (acknowledging fumes, but they're great) or a really hot pan/griddle sear and rest.

Good point. I always put my cast iron skillet in the oven at 500*F for half a hour before I cook the steak, so it gets super hot and sear the steak for 3 minutes on each side. If I Sous-vide, maybe a minute on each side is enough to get a similar result.