Definitely did not come off the grill with a crust like I normally get in a cast iron pan but it was still delicious!
Smoked at 250°f until 115° internal. Let rest while smoker got to temp. “Seared” for 90 seconds per side and got a nice medium. Should’ve only seared for 60 per side but was trying to get some crust to form.
by brew_war
23 Comments
r/SteakorTuna
Maybe not a perfect crust but a beautiful steak anyway.
Failed on the sear but I’m sure it tasted ok.
That’s just called a reverse
If I’m honest. My cast iron/carbon steel steaks are always way superior. I have just been doing steak in cast iron for so long. My technique is just dialed. Wife isn’t interested in steak on on the grill.
Next time throw your cast iron in the smoker to preheat while getting it hot, that should help with the sear
I am able to do this on the Searwood. Pull the steaks off at 110 degrees or so, then crank the grill to 600. Don’t use the ‘direct setting’ version. I don’t get good results with that. I’m able to get a good char/crust on reverse sears doing it this way.
I would destroy that steak! You’ll get it down. Just have to cook some this weekend for a second attempt haha.
r/nosear
Where is the sear ?
A reverse warm
Definitely not seared
Looks tasty 👍
more cowbell! i mean.. more SEAR!
It’s possible, just crank to 600 when you hit 115 and put it on the hottest spot
imo this is too thin to even try reverse searing
Need a thicker steak for the Searwood to get a good sear without overcooking tbh. I usually pull at 100-104f degrees before searing @ 600.
Where sear
Lot of guys who’s wife’s boyfriends prefer cast iron. And why not!
Looks microwaved
Where’s the sear?
Is the sear in here with us
That’s why a smoker cannot be a grill. buy one tool for one purpose