Reverse Searing steaks
I am planning on reverse searing some steaks soon. I am planning on using Ultimate Steak and Roast rub on them (and if you havent tried this on steaks yet, you REALLY need to) setting my Green Mountain Grill to 270 then cooking until they are about 120 internal temp, taking them off for about 10 minutes to “nap” and then kicking my Daniel Boone as high as it will go for the final stage. I am planning on tossing my cast iron skillet in there to finish the steaks off, 1 minute a side…anyone have any suggestions or see anything I should be doing differently?
RossBausone last edited by
I think you’ve got it. As long as you have a good thermometer…That seems to be the biggest variable (and a big enough steak!)…Pictures when you finish please~!
Thanks! I’ll take pictures for sure! With reverse sear I have heard the thicker the better basically? Would you agree?
WinterSausageFest last edited by
When using reverse searing technique, I recommend stopping on the low temp side of my grill at 110 to 112 F. Otherwise, you will blow past medium rare too easily when moving to the high temp side and not get Maillard reaction for a beautiful browned outside. Another caution: If your steak is less than 1 inch thick, just cook with traditional sear-first methods. You will be surprised how fast the steaks go to medium rare with reverse sear. Easy to go to medium or more if you are not careful. Remember to brush the steak with olive, oil, melted butter, or marrow butter after low side nearly done. Sprinkle with fresh-ground coarse black pepper then finish on high heat side. (I dry brine for 20-40 minutes with sea salt before starting the grill). This reverse-sear technique can yield great tasting steaks, but does takes longer. You will likely need to practice a few times to get it mastered. You can still enjoy any “mistakes” that get past medium rare.
I never responded, but I used your process and everyone who had one said they were amazing steaks!
@jonathon Nitrate is not something you want to use if it is fried, FDA banned it from bacon
Sounds and looks great. Will be saving this one.
I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
Thanks im just doing it for home hobby
@loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
What really are you going for?
@tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.
Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.