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!
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?