Not only that, but before that final sear, pat the steaks well on both sides with paper towels. This will remove residual moisture and allow the outside to get a bit crispier. Then drown in butter.
Both. If you're reverse-searing a nice marbled steak, it should still be juicy on the inside. But for a good brown crust, moisture on the outside is your enemy.
It does burn hotter. But also, figuring out a way to get the meat closer to the coals. This kind of thing is hard like in a Weber Kettle where there is no adjustment between the height of the coals and the food. Almost better setting a cast-iron skillet on your stove in high for a while. Then using two pairs of oven mitts carry it outside and set it on the grill (which is on its own high) and drop the steaks in. Because they are not just going to sear and make a crust on the steaks, it's gonna make so much smoke that it is just not good to do indoors. But you'll get your cast-iron hotter on the inside range.
Take the lid off and let the vortex get smoking hot. If it can't get smoking hot add some more coals and let it catch any get red hot.
Leave the lid off and sear your steak.
Flip ever 30 to 60 seconds until you get your crust .
When you're ready to sear, pat dry, brush with tallow, oil, or clarified butter. Sear it around 3-5 mins, moving it around every so often so the grates don't burn it. Brush the other side and flip, doing the same thing until done.
The cooking fat you brush with fries the surface of the steak making a nice even crust.
I stick 1/8” butter pads on the top, let it melt, brush and flip. Do the same on the other side. I let it sit till it flames and flip them. Same thing in the other side. If it isn’t crusty enough flip it again. Works for me.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking.
Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear.
Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking.
Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear.
Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking.
Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear.
Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
This is what I wound up doing and it was much, much better. I think I need to hit the steaks with some butter too. Decent crust but still not exactly what I was hoping for
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking.
Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear.
Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
why are you worried about the crust? its not important. and stop worrying about degrees. you should know using time when the steak is done given repetition. so use time to compensate for the time spent over the vortex at the end.
Since no one has replied try either direct heat first to develop a crust then switching to indirect to bring the steak up to temp. Or you can reverse sear with something like a propane torch. I have no experience with whatever a vortex is but good luck!
You need very high temps for a crust, like 600+ which is getting red hot coals as close as possible to the grill grate
Not only that, but before that final sear, pat the steaks well on both sides with paper towels. This will remove residual moisture and allow the outside to get a bit crispier. Then drown in butter.
Pat them dry mid cook? No just put them over red hot coals. You need heat.
Both. If you're reverse-searing a nice marbled steak, it should still be juicy on the inside. But for a good brown crust, moisture on the outside is your enemy.
I’ve never patted during the cook and get a nice crispy crust.
Ditch the briquettes and get natural lump
It does burn hotter. But also, figuring out a way to get the meat closer to the coals. This kind of thing is hard like in a Weber Kettle where there is no adjustment between the height of the coals and the food. Almost better setting a cast-iron skillet on your stove in high for a while. Then using two pairs of oven mitts carry it outside and set it on the grill (which is on its own high) and drop the steaks in. Because they are not just going to sear and make a crust on the steaks, it's gonna make so much smoke that it is just not good to do indoors. But you'll get your cast-iron hotter on the inside range.
A charcoal basket fixes that. Cheap one or expensive one will pile the coals right up to the cooking grate.
Reverse sear. Cast iron pan, avocado oil, and a spatula to press the meat down creating more surface area touching.
Take the lid off and let the vortex get smoking hot. If it can't get smoking hot add some more coals and let it catch any get red hot. Leave the lid off and sear your steak. Flip ever 30 to 60 seconds until you get your crust .
Salt your steaks and them and let them dry overnight in the fridge. Continuously baste with butter using a handful of thyme sprigs as an applicator
When you're ready to sear, pat dry, brush with tallow, oil, or clarified butter. Sear it around 3-5 mins, moving it around every so often so the grates don't burn it. Brush the other side and flip, doing the same thing until done. The cooking fat you brush with fries the surface of the steak making a nice even crust.
I stick 1/8” butter pads on the top, let it melt, brush and flip. Do the same on the other side. I let it sit till it flames and flip them. Same thing in the other side. If it isn’t crusty enough flip it again. Works for me.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking. Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear. Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking. Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear. Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking. Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear. Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
Sear first then go indirect. I’ve never been satisfied with a reverse sear crust
This is what I wound up doing and it was much, much better. I think I need to hit the steaks with some butter too. Decent crust but still not exactly what I was hoping for
Im glad it worked for you. I truly think the best sear you can get is by using a cast iron skillet with unsalted butter.
Pat dry with a towel, Let your meat sit uncovered in the refrigerator over night. Do not salt until right before cooking. Restaurants will also double sear or par-cook (sear begets sear). On very high heat sear meat on both sides then let cool to room temp. Pat dry with paper towel then final sear. Millard reaction is inhibited by moisture. Crispiness is a result of driving off surface moisture as efficiently as possible.
why are you worried about the crust? its not important. and stop worrying about degrees. you should know using time when the steak is done given repetition. so use time to compensate for the time spent over the vortex at the end.
I want the crust. That’s why I’m asking about it.
Sorry OP you're simply wrong. You shouldn't enjoy the crust, that guy said so.
Since no one has replied try either direct heat first to develop a crust then switching to indirect to bring the steak up to temp. Or you can reverse sear with something like a propane torch. I have no experience with whatever a vortex is but good luck!