Jump to content

Reverse sear steak


LJS
 Share

Recommended Posts

Hi Kamado Peeps,

Did a reverse sear over the weekend with some chimichurri sauce.

Scotch fillet a good inch or two thick smokes with cheery wood for about 1.30 hours and then seared. Set my probe on rare so internal was 49°but a little too rare for the wife so next time I will sear longer of go for a medium rare. The steak was fabulous for me dressed with sauce and some roasted veggies.

I have ordered some dry aging bags, so I hope there get to me soon as I am super excite to try dry aging and then reverse searing or even just a grill/searing.

Any tips and/or links for dry again will be appreciated.

 

Keep smoking

20200919_162959 (2).jpg

20200919_170732 (3).jpg

20200919_171431 (2).jpg

20200919_183318.jpg

20200919_191128 (2).jpg

20200919_191427 (2).jpg

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By LJS
      Hi Kamado Peeps,
      So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL
      Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour.  Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce.
      What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu…
      Keep smoking










    • By KJKiley
      Curious about thoughts on starting vs finishing a reverse sear on high heat.  I've only used the low then high approach thus far, and the results have been good, but wonder about the opposite.  For context, I do the low heat on the KJ and high heat on the gasser (faster for me to get to temp and more convenient), so I don't have a concern about trying to get the KJ temp down.
       
      Assume a reasonably thick cut (at least 1.5"/4 cm), high heat at least 500F, low heat 225-250F.
       
      Pros and cons of one method vs the other? 
    • By LJS
      Hi Kamada peeps
      Chimichurri sauce with all herbs from our garden except oil and garlic, our garlic is still growing lol. Reversed seared scotch fillet with back vegetable, fresh salad and a good red.
      Keep smoking







    • By PatTheHat
      Hi Guys,
       
      Took my first crack at reverse Searing on my KDC2. Turned out good and to everyone's approval. Did them at 225*C and had a meat thermometer in. Timing should be about and hour but they got to 110* really quick (20-25 min) and a couple were even higher when I took them off to rest.
       
      Only one was cut properly at 2.5" think but that one was still ready to rest only about 10 min after the others. They turned out and but should I have gone with 3"? I still felt the 2.5" steak could have been better and all we're closer to medium than med-rare.
       
      Any suggestions are welcomed, trying to get better!
       
      Thanks guys, cheers!
       


    • By Kamado_Rich
      I thought I'd care a great cook experience with you all that I just had.  I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today.  I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame.  I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to about 500-550 degrees and then seared the steaks for about three minutes aside.  I also made a compound butter consisting of rosemary, Italian seasoning, fresh garlic, salt and pepper.  After searing, I took tented the steaks in foil and let the compound butter melt on top.  Lastly, I did some twice baked potatoes in the oven.  All that said, the pictures speak volumes compared to this brief description.  This is probably the best steak I've ever cooked.  Just wanted to share.  Thanks to everyone that's continued to help me on my journey in Kamado style cooking!



×
×
  • Create New...