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!