Was shocked at how juicy it was. Made me realize that the ‘traditional’ way I’d do it (pure cast iron, roughly ~5 minutes a side or pure grill) was making it quite dry.
Snoo-73243
yea i just cant grill one again, just so easy and pefect, till i can get a souvide and a nice half wood grill
freefallingagain
The steaks have to be thick enough though, but yes the results are usually superlative.
beckychao
Yeap. The sear also goes extremely fast. Very little to no grey band, every single time.
RejectorPharm
What’s the reason that the big steakhouses don’t do this method?
KentuckyWildAss
Untrue. The only advantage is that it’s easier to not mess up. It’s like saying “once you use a pellet smoker, you’ll never go back to your offset”.
voxpopper
Reverse sear makes a better looking steak internally (less banding), juice and flavor wise there are many more variables that go into things. Objectively it’s not that easy to tell. Personally for a large thick steak like a tomahawk I’m all for it, for most other cuts it seems like diminished returns given the effort. However if you have the time and patience to do so then enjoy, that’s a good looking steak.
OffgridDining
If it eats as well as it looks, Bravo OP. What’s your address? Will it require a passport? Who’s picking me up?
Big_Accountant8489
Got that steak looking like a holiday ham
That’s the way.
Abusedgamer
Im picky about,”how red” my meat is
Epicurean1973
Not sure what you did wrong here but something is off
Epicurean1973
Something is off here
grumpvet87
sous vide is about the same results with less attention needed (exact internal temp is easy w sous vide) imho. plus i make 6 at time and freeze or fridge 5
Nottamused-
I said the same thing about reverse cowboy.
No_Whereas_9996
Is there a way to speed this up? I watched the Youtube video you linked, and it looks like it’s about a 2-hour process.
Equal_Efficiency_638
Still prefer from raw on the grill here. Sear and move to cold side to finish. Way more grill flavor from being on longer.
21 Comments
I followed these instructions: [https://www.youtube.com/watch?v=akO6D_tc0lo](https://www.youtube.com/watch?v=akO6D_tc0lo)
Was shocked at how juicy it was. Made me realize that the ‘traditional’ way I’d do it (pure cast iron, roughly ~5 minutes a side or pure grill) was making it quite dry.
yea i just cant grill one again, just so easy and pefect, till i can get a souvide and a nice half wood grill
The steaks have to be thick enough though, but yes the results are usually superlative.
Yeap. The sear also goes extremely fast. Very little to no grey band, every single time.
What’s the reason that the big steakhouses don’t do this method?
Untrue. The only advantage is that it’s easier to not mess up. It’s like saying “once you use a pellet smoker, you’ll never go back to your offset”.
Reverse sear makes a better looking steak internally (less banding), juice and flavor wise there are many more variables that go into things. Objectively it’s not that easy to tell.
Personally for a large thick steak like a tomahawk I’m all for it, for most other cuts it seems like diminished returns given the effort.
However if you have the time and patience to do so then enjoy, that’s a good looking steak.
If it eats as well as it looks, Bravo OP. What’s your address? Will it require a passport? Who’s picking me up?
Got that steak looking like a holiday ham
That’s the way.
Im picky about,”how red” my meat is
Not sure what you did wrong here but something is off
Something is off here
sous vide is about the same results with less attention needed (exact internal temp is easy w sous vide) imho. plus i make 6 at time and freeze or fridge 5
I said the same thing about reverse cowboy.
Is there a way to speed this up? I watched the Youtube video you linked, and it looks like it’s about a 2-hour process.
Still prefer from raw on the grill here. Sear and move to cold side to finish. Way more grill flavor from being on longer.
Steakhouses *hate* this one weird trick..
Beautiful!
Yuuuuup
Now try it in a smoker
That wall to wall pink color doesn’t lie one bit