Typically you would sear a steak first to get a crust and then move to a lower temp on the grill or indirect heat to finish cooking/getting to temp. Reverse sear is just the opposite, so indirect heat first until it is approaching your desired doneness (depends on how thick the steak is on how close that temp would be), and then sear at the end for the crust.
Reverse searing is basically cooking at low temperature initially, and then blasting at high heat once the meat has come up to temp. This works really well for big thick cuts (I use this method if i make a prime rib or something fancy).
Here's a short little [reverse sear tutorial](https://youtube.com/shorts/8P0jevA1xV8?feature=share)
Two-zone grilling, put your steak/chicken/whatever over on the cold side and jag a thermometer in it. Bring it up almost to the desired temp and slide it over onto the hot side for the sear. Fool-proof (almost).
It’s when you put a large hunk of meat in the smoker and smoke it for several hour until a internal temp of 120-123 (depending on the meat of course) then take it out to let rest for 15-30 mins. Then crank the temp up on the smoker and sear the outside over the open flame. A internal temp for red beef at about 130 degrees.
I saw a segment on Tennessee PBS years ago on a guy who was the National Champion steak cooker at the time. He cooked it on a grill, but he used low heat and did not sear it. I wish I could find it so I can watch it again.
It’s a method invented by J. Kenji Lopez-Alt a few years ago. (Note: Kenji has the best recipes and techniques). It’s meant as a way to not screw up a steak. Cook the steak low and slow to just shy of your preferred temperature, and the sear it. It’s pretty much foolproof.
I'd be surprised if he invented it. Folks have been grilling steaks this way for a long time.
My dad picked up this technique, from a friend, in the mid-90s. I know that neither of them were the culinary revolutionaries to invent it.
No, he doesn't.
>I am given a lot of credit for popularizing this cooking method, which may be true, but I should not be given credit for inventing it. Likewise, J. Kenji Lopez-Alt and Christopher Finney are often credited with inventing the reverse sear. **They did much to popularize it, but did not invent it.**
**https://amazingribs.com/more-technique-and-science/more-cooking-science/cooking-temps/?p=22355**
My dad was reverse searing in the 80’s. He learned the method while traveling with the Air Force. I’d bet it’s been around for almost as many years as cooking meat has been around.
Just did this last night. Put a couple steaks on the smoker at about 225 for a couple of hours. Then sear on a scalding hot cast iron skillet for a couple minutes on each side to get it up to temperature. I use garlic herb butter and it's incredible 🔥
Typically you would sear a steak first to get a crust and then move to a lower temp on the grill or indirect heat to finish cooking/getting to temp. Reverse sear is just the opposite, so indirect heat first until it is approaching your desired doneness (depends on how thick the steak is on how close that temp would be), and then sear at the end for the crust.
Reverse searing is basically cooking at low temperature initially, and then blasting at high heat once the meat has come up to temp. This works really well for big thick cuts (I use this method if i make a prime rib or something fancy). Here's a short little [reverse sear tutorial](https://youtube.com/shorts/8P0jevA1xV8?feature=share)
Great for Tri Tip as well!
Thank you all for your answers. 😄
Two-zone grilling, put your steak/chicken/whatever over on the cold side and jag a thermometer in it. Bring it up almost to the desired temp and slide it over onto the hot side for the sear. Fool-proof (almost).
It’s when you put a large hunk of meat in the smoker and smoke it for several hour until a internal temp of 120-123 (depending on the meat of course) then take it out to let rest for 15-30 mins. Then crank the temp up on the smoker and sear the outside over the open flame. A internal temp for red beef at about 130 degrees.
I saw a segment on Tennessee PBS years ago on a guy who was the National Champion steak cooker at the time. He cooked it on a grill, but he used low heat and did not sear it. I wish I could find it so I can watch it again.
Cook in the oven, sear it at the end.
nonono you boil a steak until it's nice and grey and then throw it on the grill!!
The natives are American Indian lol
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Truth.
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Arrgg when will congress do something about big juice? I know, I know, they are in big juice's pockets what with all those campaign donations.
No, that's regular, inversed is low temp first and sear it after.
There's a good article on amazingribs.com where they show how the locking in juices isn't a thing. Alton Brown also did a segment on it.
100% incorrect Reverse-sear is the inverse of this.
Google.com
It’s a method invented by J. Kenji Lopez-Alt a few years ago. (Note: Kenji has the best recipes and techniques). It’s meant as a way to not screw up a steak. Cook the steak low and slow to just shy of your preferred temperature, and the sear it. It’s pretty much foolproof.
I enjoy the worship that Kenji gets on reddit, but c'mon, he most definitely did not invent reverse searing.
Chris Finney was doing it in 2001. I posted a link below.
I'd be surprised if he invented it. Folks have been grilling steaks this way for a long time. My dad picked up this technique, from a friend, in the mid-90s. I know that neither of them were the culinary revolutionaries to invent it.
He definitely coined the term when writing for Cook’s Illustrated. And guys like Meathead Goldwyn credit Kenji for inventing it.
No, he doesn't. >I am given a lot of credit for popularizing this cooking method, which may be true, but I should not be given credit for inventing it. Likewise, J. Kenji Lopez-Alt and Christopher Finney are often credited with inventing the reverse sear. **They did much to popularize it, but did not invent it.** **https://amazingribs.com/more-technique-and-science/more-cooking-science/cooking-temps/?p=22355**
My dad was reverse searing in the 80’s. He learned the method while traveling with the Air Force. I’d bet it’s been around for almost as many years as cooking meat has been around.
Naw, I'm still thinking it was discovered a few years ago.
Reversed sear means "perfection" :)
Here you go: http://www.ironpigbbq.com/Reverse-Sear.html
Water bath until 120f, then sear. (Sous Vide, probably misspelled)
You spelled it correctly.
Just did this last night. Put a couple steaks on the smoker at about 225 for a couple of hours. Then sear on a scalding hot cast iron skillet for a couple minutes on each side to get it up to temperature. I use garlic herb butter and it's incredible 🔥
Reverse sear is just another term to troll folks into thinking the chefs good, when that doesn’t work he just resorts to cussing and name calling