But this is 100% a reverse sear item, letting it go as looowwwwwww as your patience would allow. This would probably be ideal for a sous vide, actually. There’s a ton of internal fat you want to break down before you start developing a crust.
TheBirdcast
Reverse, it gives those thicker veins of fat time to render out and will tenderise the meat itself.
Can’t help with times/temps though. But for sure reverse that bad boy
c792j770
Depends how thick it is
thebugman10
How thick is it? If over an inch, I prefer reverse sear.
KingFatso
Is reverse ever a wrong idea? Or sometimes when I’m just grilling I will throw in a couple wood chunks to get a hint of smoke/wood fired taste.
P1D1_
The answer is reverse. Always reverse.
TikisFury
Reverse sear has literally never disappointed me. But if it’s a thin steak you will be better off straight up searing it fast and hard.
Nero3k
Buck the trend. Go sideways.
xAsiNine-
What’s the difference between the two?
PersistingWill
Straight seer.
thelastmeheecorn
Always reverse. 115 internal give or take 10 depending on desired doneness and then sear baby sear
Fearless_Law4324
What is the difference?
UdontHEMItho
Side sear.
LSthrowawayJS
Whatever you are most comfortable with. Personally, I always “forward sear” because I am less likely to accidentally overcook it or not be able to get the sear I want.
MorallyComplicated
dry brine, reverse sear, maybe kiss it with flames on a charcoal grill
mdjshaidbdj
Butterfly, sear the inside, sous vide it then smoke and finally cast iron sear it. No seasoning.
shastamcblasty
I say right sear. Left forward and reverse are never as good as a right sear
The correct answer though is sous vide seasoned with salt and pepper for an hour at 115 and then finish in a pan with butter and smashed a couple or five garlic cloves and rosemary sprig. This way you lose absolutely nothing to the open grates of a grill.
Realamericanhero15t
Sous vide, then sear on a chimney starter.
Tbuzzin
Forward sear is a stupid saying. Stop adding words to things.
Zaphod-Beebebrox
Reverse…
hoddap
Don’t you worry your pretty little head, give it to me. I’ll take care of it.
ehode
I am always just so pleased with Reverse Sear. Keeps my amateur self from messing up something good
FameDeloche45
Reverse sear is always champ for me…. Unless the steaks under an inch thick. I find you can’t get a decent sear without overcooking.
xandrellas
What are you going to cook it on?
I’m a just keep flipping fan myself (jess pryles champions this method) especially over a charcoal or wood fire.
If using a pellet pooper just cook it then sear it.
Get it done
tykneedanser
Microwave
Tasty-Judgment-1538
It doesn’t matter
HtownLoneRanger8290
Deep fried
superballs5337
counter sear or slightly under sear. maybe if crazy over sear.
28 Comments
I like the term Forward sear!
But this is 100% a reverse sear item, letting it go as looowwwwwww as your patience would allow. This would probably be ideal for a sous vide, actually. There’s a ton of internal fat you want to break down before you start developing a crust.
Reverse, it gives those thicker veins of fat time to render out and will tenderise the meat itself.
Can’t help with times/temps though. But for sure reverse that bad boy
Depends how thick it is
How thick is it? If over an inch, I prefer reverse sear.
Is reverse ever a wrong idea? Or sometimes when I’m just grilling I will throw in a couple wood chunks to get a hint of smoke/wood fired taste.
The answer is reverse. Always reverse.
Reverse sear has literally never disappointed me. But if it’s a thin steak you will be better off straight up searing it fast and hard.
Buck the trend. Go sideways.
What’s the difference between the two?
Straight seer.
Always reverse. 115 internal give or take 10 depending on desired doneness and then sear baby sear
What is the difference?
Side sear.
Whatever you are most comfortable with. Personally, I always “forward sear” because I am less likely to accidentally overcook it or not be able to get the sear I want.
dry brine, reverse sear, maybe kiss it with flames on a charcoal grill
Butterfly, sear the inside, sous vide it then smoke and finally cast iron sear it. No seasoning.
I say right sear. Left forward and reverse are never as good as a right sear
The correct answer though is sous vide seasoned with salt and pepper for an hour at 115 and then finish in a pan with butter and smashed a couple or five garlic cloves and rosemary sprig. This way you lose absolutely nothing to the open grates of a grill.
Sous vide, then sear on a chimney starter.
Forward sear is a stupid saying. Stop adding words to things.
Reverse…
Don’t you worry your pretty little head, give it to me. I’ll take care of it.
I am always just so pleased with Reverse Sear. Keeps my amateur self from messing up something good
Reverse sear is always champ for me…. Unless the steaks under an inch thick. I find you can’t get a decent sear without overcooking.
What are you going to cook it on?
I’m a just keep flipping fan myself (jess pryles champions this method) especially over a charcoal or wood fire.
If using a pellet pooper just cook it then sear it.
Get it done
Microwave
It doesn’t matter
Deep fried
counter sear or slightly under sear. maybe if crazy over sear.