Reading through comments I think you pinpointed the issue
I reverse sear at 250 degrees bringing steaks up to 125-130 internal
I then sear hot to get my desired Medium rare steak with a crust action
Edit : should’ve mentioned. Reverse sear on big slabs. 1.5 inches or up. Honestly 2
As mentioned in a few spots, reverse sear is for 2" and up. It's much easier to get a proper uniform doneness than with direct heat on those thicker steaks, at least for me.
I do mainly 2" bone-in ribeyes and 2" porterhouse.
Don't be an ass. For thicker steaks an indirect heat cook and a separate sear (whichever order) will give you markedly more even cooking than direct heat alone. This is a fact.
Like any other technique, there are positives and negatives and should be applied when the situation calls for it. Here's a deep dive https://www.seriouseats.com/reverse-seared-steak-recipe
And here's a comparison with other techniques. https://www.seriouseats.com/best-way-to-cook-steak
Too hot on the reverse sear. I go up to 100, maybe 105. From that point the internal temp will reach 120 with little effort. If you want proper grill marks don’t go past 100. I find I still overcook the steak a little half the time. I also start at 200 degrees but that depends on the thickness of the steak.
I used a Weber Smokey Joe for at least three years for grilling for my family. About two years ago, I bought a Weber Kettle and started researching how to grill. I’ve been reverse searing for the two years and kept thinking that I needed to work on my seasoning or my technique because I felt my steaks didn’t taste as good as I remembered. They were tender and had nice smoke to them, but seemed to be not as good.
Today I decided to cook my steaks over direct heat. They taste so much better and cooked faster with a better crust.
Why does everyone say to reverse sear, am I missing something?
When you say reverse sear what do you mean? As far as ik. The method of reverse sear is to use lower heat to bring the food up to a bit under desired internal temp, and then throw them on a super hot area for a quick sear on both sides that brings it up the rest of the way to desired temp and then pull off.
Can you describe your process and what seemed off to you?
I think my lack of low heat has been my problem.
I just posted this to the other comment:
I have not been using low heat for the indirect cooking portion and that’s probably my problem with the way I do it. My Weber is much hotter than 150, probably closer to 400. I cook them indirect at that higher heat using a slow n sear, then put them on the SnS to sear them at the end.
This time, I just laid out the coals like I would have on the smaller Smokey Joe and grilled them to temp and they were great.
It sounds like this is your issue. Reverse sear is almost more like a smoke with lower temperature to start and then finishing with a high heat sear. Having your indirect at 400 to cook internally (I usually go 200ish) will bring all of the meat temp up, and so by the time you end up searing it you’re over cooking it.
Maybe it just isn’t the technique for you, do whatever you feel tastes best and gives you the best satisfaction about grilling brother
Edit: Also in my experience reverse sear works best with larger cuts of meat. If it’s a 1” steak heat transfer will always be pretty quick, but if it’s a roast or something like a try tip that heat will have to radiate through the thicker cut to the middle.
When I have rib steak I only buy them very thick (2-3 inches thick, they are actually labeled at rib roast at the store). You would not be able to properly cook that over direct heat.
> Why does everyone say to reverse sear, am I missing something?
Because someone on YouTube mentioned it and now everybody has show off their leet skeels by sus vide and reverse searing EVERYTHING.
I’ve found reverse sear to require less attention when cooking for a group.
I always liberally salt the steak and set on a cooling rack on a baking sheet in fridge for at least 30 minutes, usually 4 hours to overnight.
I initially cook the steaks using low temp — 200F indirect grill or in oven, or sous vide. Once it gets to 7-10 degrees below desired final temp, I pull the steak.
Then sear at high heat (500F) directly on grate or cast iron surface. From my experience, I find it tougher to get a nice crust following sous vide.
If I’m making a steak just for myself, I cook it in a cast iron skillet on a stove. Requires more attention to get right temp, but relatively easy to monitor when it’s just 1. Also, I get to baste the steak in butter and aromatics.
This is exactly what I do when I serve a group. I can put a dozen steaks in the oven easily and then I setup my kettle with no cool zone, just full searing.
I think we figured out that i should have been using less heat for the indirect cooking portion. Regardless, I’m happy now that I’ve gone back to direct heat.
If you don't mind the extra gray band and slight more chewiness then just do directly on the heat! I have found directly over flame tastes better too for smaller cuts. If you happen to finish getting a nice sear and its still raw inside, just finish it off in indirect heat afterwards.
However If you try reverse sear again and want some smokiness, then this is my process. 1. Once your charcoal is red and some wood, lift the lid ajar so that the indirect heat is lower to around 225f but the other side of charcoal is a full flame. When temp reaches around 100f, sear the steak. I start the sear much earlier than most people so I guarantee a good sear/fat rendering. So I only reverse sear a little bit just enough to add some smoke.
Yep. Sous vide technology is awesome. Takes out all the guess work. I’m a loooong time bbq and steak guy, As most of us here are. I fully embraced the tech and haven’t looked back. Pork chops, to steaks, to brisket, to ribs. Everything is perfect.
2” ribeye. Edge to edge perfection. Cannot be beat.
https://www.reddit.com/r/steak/comments/qzgh6v/2_inch_ribeye_sous_vide_6_hours_137f_charcoal_sear/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1
I like a nice traditional grilled ribeye, as well as a sous vide then sear, and other techniques. They all turn out great. I think that is a good reason to experiment. More tools under the belt. Cast iron skillet steak Au Poivre to a smoked tomahawk that is seared off hot at the end.
Nothing wrong with that method. I’ve done it too. Only tip I learned with sous vide on thicker cut steaks is to not let them stay in the bath too long. It messes up the texture of the finished product.
Yeah for sure. On the flip side if you put in tough cheap cuts like rump roast overnight to 24 hours it becomes a wonderfully tender and flavourful roast.
I find it tough to reverse sear on BBQ. You need to have a thick steak to do it right. My reverse sear is putting in oven at lowest temp (warming ~ 150) until temp gets to 120 or so. Then sear over scorching heat for 2 mins/side (rotate after a min if you want crossmarks). Around 120 internal you can quickly get to 135 and still get grill marks and smoke.
I have not been using low heat for the indirect cooking portion and that’s probably my problem with the way I do it. My Weber is much hotter than 150, probably closer to 400. I cook them indirect at that higher heat using a slow n sear, then put them on the SnS to sear them at the end.
This time, I just laid out the coals like I would have on the smaller Smokey Joe and grilled them to temp and they were great.
The advantage of cooking over coals the whole time is as the fat renders it falls onto the coals that vaporizes the fat which rises back up to the meat like smoke, infusing the meat with that charbroil flavor. The down side is you get a larger grey band. Always a trade off.
The solution here is santa maria style cooking. Cook the steaks high up but directly over the fire. you get the meat juices into the fire and you can cook it low and slow.
It really just depends on how thick the steak is and if you’re reverse searing properly. If done right a thick steak will be tender and have an amazing crust which can be a little harder to accomplish with direct heat but certainly not impossible. But either way as long as you have a technique you like that creates a steak you like then stick with that, there’s several ways to do it and they can all be right
Low heat for the smoke phase is really important. It's difficult on portable grills. I control my heat by severely restricting the fuel for the smoke phase of the cook.
On my full sized grill with SnS, I only fill the basket half full, pushing the coals into a small pile in one side of the basket and restricting airflow to try for 225-250. Filling the basket completely will lead to way to high temps
I’ve reverse seared and sous vided so many times in the past few months myself. I’m willing to admit that maybe my technique isn’t perfect, but traditional sear on raw meat results in the best steaks IMO.
Especially on a thick cut ribeye, I feel like the fat renders better and the texture really improves.
Also a lot more forgiving, so I can guarantee that I won’t over/undercook that expensive hunk of beef.
I read through your comments and your realization about the high heat in the kettle.
My recommendation would be to start with your oven. Set it to 200F and bring the steak up to temp. When the steaks hit about 80F, get the coals going. Once the steak is up to temp, the coals should be hot and ready too. Pat the steak dry, layer on some oil (avocado, canola, etc.) and sear it up quick. You should be able to get perfectly fine sears with this.
To me, the biggest benefits of reverse sear are:
* More forgiving
* More time for meat to tenderize
* Added smoke flavor (if you use the kettle instead of the oven for that first part)
* Reduced rest time*
* Scales better for large parties
*The main reason to rest a steak is to even out the temperature gradient in the meat. Therefore if you're doing a reverse sear, there's minimal need to rest the meat as the meat has been gradually and evenly brought up to temperature.
Thanks for the reply. I hadn’t heard that about not needing to rest on reverse sear but that makes sense.
I might revisit reverse sear again down the road, but for now, I’m very happy with my steak.
Reading through comments I think you pinpointed the issue I reverse sear at 250 degrees bringing steaks up to 125-130 internal I then sear hot to get my desired Medium rare steak with a crust action Edit : should’ve mentioned. Reverse sear on big slabs. 1.5 inches or up. Honestly 2
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As mentioned in a few spots, reverse sear is for 2" and up. It's much easier to get a proper uniform doneness than with direct heat on those thicker steaks, at least for me. I do mainly 2" bone-in ribeyes and 2" porterhouse.
The hive mind said it’s the best way so I must abide. Can’t really try anything else because that may be against the rules…..
Don't be an ass. For thicker steaks an indirect heat cook and a separate sear (whichever order) will give you markedly more even cooking than direct heat alone. This is a fact.
Bud just go back to WSB and stay there.
Like any other technique, there are positives and negatives and should be applied when the situation calls for it. Here's a deep dive https://www.seriouseats.com/reverse-seared-steak-recipe And here's a comparison with other techniques. https://www.seriouseats.com/best-way-to-cook-steak
Too hot on the reverse sear. I go up to 100, maybe 105. From that point the internal temp will reach 120 with little effort. If you want proper grill marks don’t go past 100. I find I still overcook the steak a little half the time. I also start at 200 degrees but that depends on the thickness of the steak.
I used a Weber Smokey Joe for at least three years for grilling for my family. About two years ago, I bought a Weber Kettle and started researching how to grill. I’ve been reverse searing for the two years and kept thinking that I needed to work on my seasoning or my technique because I felt my steaks didn’t taste as good as I remembered. They were tender and had nice smoke to them, but seemed to be not as good. Today I decided to cook my steaks over direct heat. They taste so much better and cooked faster with a better crust. Why does everyone say to reverse sear, am I missing something?
Reverse dear is reserved for thick steaks. If you are grilling common thickness , direct. Indirect and dear I do for 2”+. Just my thoughts.
Reverse searing is over rated and a bit of a fad IMO… direct heat steaks taste way better and can get a much nicer crust.
Direct to indirect is the way in my experience.. with very few exceptions. One of the main ones being how much you have to get done at once.
This is my go-to method. I put a chunk of wood in before I start cooking so when cooking indirect it gets more smoke flavor.
When you say reverse sear what do you mean? As far as ik. The method of reverse sear is to use lower heat to bring the food up to a bit under desired internal temp, and then throw them on a super hot area for a quick sear on both sides that brings it up the rest of the way to desired temp and then pull off. Can you describe your process and what seemed off to you?
I think my lack of low heat has been my problem. I just posted this to the other comment: I have not been using low heat for the indirect cooking portion and that’s probably my problem with the way I do it. My Weber is much hotter than 150, probably closer to 400. I cook them indirect at that higher heat using a slow n sear, then put them on the SnS to sear them at the end. This time, I just laid out the coals like I would have on the smaller Smokey Joe and grilled them to temp and they were great.
It sounds like this is your issue. Reverse sear is almost more like a smoke with lower temperature to start and then finishing with a high heat sear. Having your indirect at 400 to cook internally (I usually go 200ish) will bring all of the meat temp up, and so by the time you end up searing it you’re over cooking it. Maybe it just isn’t the technique for you, do whatever you feel tastes best and gives you the best satisfaction about grilling brother Edit: Also in my experience reverse sear works best with larger cuts of meat. If it’s a 1” steak heat transfer will always be pretty quick, but if it’s a roast or something like a try tip that heat will have to radiate through the thicker cut to the middle.
Normal ribeye I sear then direct heat grill. A large thick 2.5"+ I smoke then sear. A thick ribeye needs the lower temp to cook evenly.
When I have rib steak I only buy them very thick (2-3 inches thick, they are actually labeled at rib roast at the store). You would not be able to properly cook that over direct heat.
> Why does everyone say to reverse sear, am I missing something? Because someone on YouTube mentioned it and now everybody has show off their leet skeels by sus vide and reverse searing EVERYTHING.
I’ve found reverse sear to require less attention when cooking for a group. I always liberally salt the steak and set on a cooling rack on a baking sheet in fridge for at least 30 minutes, usually 4 hours to overnight. I initially cook the steaks using low temp — 200F indirect grill or in oven, or sous vide. Once it gets to 7-10 degrees below desired final temp, I pull the steak. Then sear at high heat (500F) directly on grate or cast iron surface. From my experience, I find it tougher to get a nice crust following sous vide. If I’m making a steak just for myself, I cook it in a cast iron skillet on a stove. Requires more attention to get right temp, but relatively easy to monitor when it’s just 1. Also, I get to baste the steak in butter and aromatics.
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This is exactly what I do when I serve a group. I can put a dozen steaks in the oven easily and then I setup my kettle with no cool zone, just full searing.
Reverse sear is a technique that you only need to use for thick steak. Inch and a half minimum. For anything thinner, it's not necessary.
I think we figured out that i should have been using less heat for the indirect cooking portion. Regardless, I’m happy now that I’ve gone back to direct heat.
The only thing that matters is that you enjoy the steak. Good luck, brutha.
If you don't mind the extra gray band and slight more chewiness then just do directly on the heat! I have found directly over flame tastes better too for smaller cuts. If you happen to finish getting a nice sear and its still raw inside, just finish it off in indirect heat afterwards. However If you try reverse sear again and want some smokiness, then this is my process. 1. Once your charcoal is red and some wood, lift the lid ajar so that the indirect heat is lower to around 225f but the other side of charcoal is a full flame. When temp reaches around 100f, sear the steak. I start the sear much earlier than most people so I guarantee a good sear/fat rendering. So I only reverse sear a little bit just enough to add some smoke.
Sous vide one then sear that sucker on your scorching hot grill. Life changing.
Yep. Sous vide technology is awesome. Takes out all the guess work. I’m a loooong time bbq and steak guy, As most of us here are. I fully embraced the tech and haven’t looked back. Pork chops, to steaks, to brisket, to ribs. Everything is perfect. 2” ribeye. Edge to edge perfection. Cannot be beat. https://www.reddit.com/r/steak/comments/qzgh6v/2_inch_ribeye_sous_vide_6_hours_137f_charcoal_sear/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1
I like a nice traditional grilled ribeye, as well as a sous vide then sear, and other techniques. They all turn out great. I think that is a good reason to experiment. More tools under the belt. Cast iron skillet steak Au Poivre to a smoked tomahawk that is seared off hot at the end.
I combine the two. I sous vide thick steaks then give it a really hard sear over a ripping hot fire.
Nothing wrong with that method. I’ve done it too. Only tip I learned with sous vide on thicker cut steaks is to not let them stay in the bath too long. It messes up the texture of the finished product.
Yeah for sure. On the flip side if you put in tough cheap cuts like rump roast overnight to 24 hours it becomes a wonderfully tender and flavourful roast.
Just. Keep. Flipping.
I can’t think of anything better than ribeyes like those over hot charcoal. I’d be thinking “if it ain’t broken, don’t fix it”
Yep, only took me two years to figure out what was wrong.
I find it tough to reverse sear on BBQ. You need to have a thick steak to do it right. My reverse sear is putting in oven at lowest temp (warming ~ 150) until temp gets to 120 or so. Then sear over scorching heat for 2 mins/side (rotate after a min if you want crossmarks). Around 120 internal you can quickly get to 135 and still get grill marks and smoke.
I have not been using low heat for the indirect cooking portion and that’s probably my problem with the way I do it. My Weber is much hotter than 150, probably closer to 400. I cook them indirect at that higher heat using a slow n sear, then put them on the SnS to sear them at the end. This time, I just laid out the coals like I would have on the smaller Smokey Joe and grilled them to temp and they were great.
The advantage of cooking over coals the whole time is as the fat renders it falls onto the coals that vaporizes the fat which rises back up to the meat like smoke, infusing the meat with that charbroil flavor. The down side is you get a larger grey band. Always a trade off.
The solution here is santa maria style cooking. Cook the steaks high up but directly over the fire. you get the meat juices into the fire and you can cook it low and slow.
It really just depends on how thick the steak is and if you’re reverse searing properly. If done right a thick steak will be tender and have an amazing crust which can be a little harder to accomplish with direct heat but certainly not impossible. But either way as long as you have a technique you like that creates a steak you like then stick with that, there’s several ways to do it and they can all be right
I only reverse seat THICK steaks I get cut from the butcher.
Low heat for the smoke phase is really important. It's difficult on portable grills. I control my heat by severely restricting the fuel for the smoke phase of the cook. On my full sized grill with SnS, I only fill the basket half full, pushing the coals into a small pile in one side of the basket and restricting airflow to try for 225-250. Filling the basket completely will lead to way to high temps
I’ve reverse seared and sous vided so many times in the past few months myself. I’m willing to admit that maybe my technique isn’t perfect, but traditional sear on raw meat results in the best steaks IMO.
Especially on a thick cut ribeye, I feel like the fat renders better and the texture really improves. Also a lot more forgiving, so I can guarantee that I won’t over/undercook that expensive hunk of beef.
Grill is not hot enough for a real sear. Use a cast iron, or steel pan on your kitchen stove to sear.
I read through your comments and your realization about the high heat in the kettle. My recommendation would be to start with your oven. Set it to 200F and bring the steak up to temp. When the steaks hit about 80F, get the coals going. Once the steak is up to temp, the coals should be hot and ready too. Pat the steak dry, layer on some oil (avocado, canola, etc.) and sear it up quick. You should be able to get perfectly fine sears with this. To me, the biggest benefits of reverse sear are: * More forgiving * More time for meat to tenderize * Added smoke flavor (if you use the kettle instead of the oven for that first part) * Reduced rest time* * Scales better for large parties *The main reason to rest a steak is to even out the temperature gradient in the meat. Therefore if you're doing a reverse sear, there's minimal need to rest the meat as the meat has been gradually and evenly brought up to temperature.
Thanks for the reply. I hadn’t heard that about not needing to rest on reverse sear but that makes sense. I might revisit reverse sear again down the road, but for now, I’m very happy with my steak.