We traditionally cook some beef filets for Christmas Day. I a dry brine with salt for a few hours before, then did a reverse sear on the grill, indirect at 250F, then cranked it up to max fire for direct sear. I noticed the steaks came out a bit red like in the image, but they were cooked right to 125 internal, and looked great on the inside, and tasted really nice. Don't think I've seen this before, anyone know what I might have done wrong?
by Bluestank
6 Comments
I don’t know the answer but it has happened to me from time to time and I’d like to know why. I wonder if it smoke related. Taste and texture was fine.
From the smoke
Yup, it’s the smoke. Happens when I do anything reverse sear and use wood chips at the beginning
As the others said, the smoke. However if you didn’t add smoke, charcoal still gives off its own I’ve noticed this with some brands and especially cheap ones.
It’s from the smoke, quite common for me for smoked meats the bark to be red at first
It looks odd but perfectly normal. You can sear them in a pan or get the grate closer to coals or use a vortex/BBQ Dragon for a better maillard reaction.