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First try at reverse sear, how did I do?
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First try at reverse sear, how did I do?

First try at reverse sear, how did I do?

by pearybutter

19 Comments

  2. FantasticHat3377

    holy sh*t that looks amazing. Probably the smallest grey band I’ve ever seen.

    Next time though, maybe treat it like a sous vide steak in searing time, as the crust could be a little better, but still looks amazing.

  3. JimmerDood

    Did the same thing today!

    Kenji Lopez Alt has a nice recent video on yt for it. Posted my steak a moment ago

  5. lorenzo2point5

    What oven temp and how long? I tried reverse sear my first time and my manual thermometer wasn’t working and I overcooked in the oven

  7. lanky_and_stanky

    Cook looks bomb, crust could be better. 9.8/10

  11. iCantLogOut2

    Something I noticed is that none of the reverse seared steaks being posted have any pooling around them, so I looked it up and that’s literally one of the perks… You don’t have to rest it.

    Yeah, I’m convinced this will be my go to

  16. chumlySparkFire

    That is over cooked. It’s a gas grill, which doesn’t work. Hotter closer charcoal fire, cooked less time is what you need. Gas grills do not have the power to give good crust. Charcoal is infrared projection with enormous torque.
    Gas grills are a blue flame, lazy and inferior.
    There is no such thing as infrablue.
    Decades of grilling and observing others grill has lead me to this. It’s not just convection heat, it’s projected infrared charcoal that gives easy repeatable good crust and a rare center…. Heck, Fred FlintStone knew this…..

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