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The Reverse Sear

  

April 30, 2019

The reverse sear is a wonderful technique to use for any large cut of meat whether it be beef, pork, lamb or even chicken. The concept is simple. You slowly raise the internal temperature of the meat while introducing some smoke flavor (if you choose to do so). Once you are within a few degrees of your target internal temperature you crank the heat up and finish off with a final sear. By allowing the internal temperature to slowly rise within the meat you end up with beautifully cooked protein that is one solid level of doneness throughout. If you try to cook a large piece of meat on your grill right from refrigeration it will have the five seasons of doneness. Rare in the center, a medium rare ring, a medium ring, a gray medium well ring and finally a dryed out flavorless outside ring.

Ingredients

1 large piece of meat (ribeye, pork roast, strip loin, tenderloin)

Seasonings of your choice

Vegetable Oil

1 dual probe thermometer (we like the ET-732 from Maverick

Look at the beautiful pink interior of this prime rib- the same shade from bumper to bumper!

Directions

1Remove the piece of meat you have chosen from refrigeration. Remove any packaging and pat dry with paper towels removing as much moisture as possible from the surface of the meat.

2Rub or spray meat with vegetable oil so it has a fine coating.

3Season with salt and spices of your choice making sure to get a nice coating on all sides. Cove meat and let sit at room temp.

4Preheat your grill or smoker to somewhere between 225 degrees and 240 degrees.

5Insert probe thermometer into the thickest section of the meat. Place meat on grill surface. Plug probe into thermometer unit.

6Place ambient temperature probe on grill making sure the probe is not touching the GrillGrates. Plug into thermometer unit. Close the lid of your cooker.

7Allow your piece of meat to come within 10 -15 degrees of your target temperature. If you're shooting for a nice medium cooked piece of beef you will want to remove the meat once the internal temperature gets close to 120 degrees.

8Once the meat is removed from the cooker go ahead and increase your heat to grilling temperatures. If using a pellet grill turn your controller to its highest setting. If using charcoal you will now be cooking directly over the coals. If using a gas grill you will want to see temperatures of at least 600-700 on your grills hood thermometer (the GrillGrate surface should be between 550 and 600 degrees.

9Place the meat back on your GrillGrates turning occasionally. For a perfect medium cooked piece of beef remove from the grill once the internal temperature is between 130 and 135 degrees.

10Remove from your grill and allow to rest for a moment before carving. We do not believe in long rest periods with beef. The longer it sits the softer the coveted crusty exterior will become. Any juice that comes out of the meat once you have cut it up makes for a really tasty natural jus that you can simply pour over the sliced up meat when you serve it.

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2 Comments
  1. There is an easy way to take this up a notch further. Use the GrillGrate with the flat side up as a plancha and you can get a better Maillard reaction on the meat.

    And, per testing reported by Serious Eats and others, letting a piece of beef sit at room temperature doesn’t do much, you can cook it right out of the refrigerator.

    Finally, reverse sear is probably the best way to cook a steak that is at least 1.5- inches thick.

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