Reverse Sear Friday

[stomp]

@Mrs. Stomp picked up these T-bone steaks on sale at Metro a few weeks back (may have been an @rmsteve tip). We couldn’t get them cooked then, so they’ve been in the freezer since. Yesterday, I cleaned all the fish scale, stank, etc., off the Traeger, so the grill is ready to go. It’s Friday night now and the steaks are thawed, rubbed, and ready for a reverse sear!


Gameplan:

1. Smoke at 225 degrees for 30-35 minutes with Super Smoke enabled (Pit Boss Competition Blend pellets)
2. let rest for 5 minutes
3. Finish with a sear on the Weber gas grill cranked to the highest setting (around 700 degrees if you can believe the external Weber thermometer)

Goals:

• steaks cooked between rare and medium-rare with a different, smokey, and, hopefully, pleasant taste.
• Accompany steak with some homemade pretzels , steamed broccoli, and an ice cold beer

 

[stomp]

Steaks are a smokin’, pretzels are risen, had their hot baking soda bath, and are ready for the oven.

MEATER

cooks.cloud.meater.com

 

[stomp]

Steaks are smoked and resting…

 

[stomp]

steaks are resting, beer is flowing

 

[stomp]

Chow time…

 

[stomp]

Verdict :

• Steak -tougher than cock boiled in buttermilk (will be the last reverse sear for a while at Stompsoft HQ)
• Pretzels- excellent
• Veggies - perfect
• Beer - excellent
• Homemade chocolate pudding - awesome

 

[Wildfire]

There seems to be a million trendy new ways to cook a steak these days but imho nothing is better then the old high temp sear on the grill.

 

[hvyhaul]

Verdict :

• Steak -tougher than cock boiled in buttermilk (will be the last reverse sear for a while at Stompsoft HQ)
• Pretzels- excellent
• Veggies - perfect
• Beer - excellent
• Homemade chocolate pudding - awesome

Wow, that's too bad with the steaks, I did a reverse sear prime rib steak last night. (I cut a roast down)

It was very tender, both of us commented on the tenderness

 

[stomp]

Maybe they just tough steaks @hvyhaul, dunno? I followed the Traeger recipe pretty closely

 

[Fishboss]

I also had a t-bone for dinner seared on high, came out to a perfect medium

 

[stomp]

Your T-Bone looks much better @Fishboss . A post-mortem was conducted on my reverse sear this morning. The conclusion was that the sear, 3 minutes a side at 600 degrees, was too long. I will try it again sometime, but with only 1 steak.

 

[EthanC]

Some home grown beef could fix your steak problem @stomp

 

[stomp]

Some home grown beef could fix your steak problem @stomp

Or just some good homegrown @EthanC... makes anything taste good...

 

[hvyhaul]

Yeah @stomp the sear part is only for texture and marking of the exterior.

I kept an eye on the internal temp with my inst-read pen. Think I stopped the cook at 115* and then when I seared the steak it was just long enough to get the typical steak house cross hatch markings.

 

[Fishboss]

I seared the t bone on 615f at 3 mins per side was just fantastic