Experimenting with a different kind of reverse sear.

Discussion in 'The Okie Corral' started by davethehiker, Jun 15, 2020.

  1. davethehiker

    davethehiker

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    Experimenting with a different kind of reverse sear. I saw a brief explanation of how to do this on the Internet and gave it try. The idea is that you cook the steak Sous Vide rare. Then you chill the steak in the refrigerator. You then use a charcoal starter and skewers to hold it in place. The idea is that it gets a good caramelizing sear on the outside, yet the center of the steak remains rare. It says that you can sear it for three minutes on each side.

    I think I screwed it up by not chilling long enough in the refrigerator. It got over cooked. I was still good but I think I should have chilled it for about an hour to stop the cooking, instead of the 10 minutes that I used.

    reversesear.jpg reversesear-3.jpg
     
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  2. thewitt

    thewitt

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    I sear for 30 seconds 4 times, flip, flip, flip and done. Doesn't overcook the meat and gives a perfect mallard effect for grill marks and flavor. Anything else and you've done away with the need to sous vide.
     

  3. Ramjet38

    Ramjet38 Mentally Frozen

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  4. berto62

    berto62

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    What I have done is after letting the meat rest in the cooking bag I'll drop it in ice water, chills it down right away.
     
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  5. davethehiker

    davethehiker

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    Good idea! That's what I should have done. I'll try that next time. Thank you.:eat::grill:
     
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  6. Rotn1

    Rotn1

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    What am I missing?

    2.5 Hours @ 131 Deg.
    Take out of bag pat dry and put on Irfrared grill at highest sear for 1 min 30 seconds per side.

    Thick steaks +1”
     
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  7. AK_Stick

    AK_Stick AAAMAD

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    That steak is a war crime
     
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  8. davethehiker

    davethehiker

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    You are not missing anything, except we are not using an Infrared grill.
     
  9. Rotn1

    Rotn1

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    Can you use a blow torch (?) for the char?
     
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  10. billorights

    billorights

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    I tried that but seared it in my carbon steel pan. Turned out good.
     
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  11. davethehiker

    davethehiker

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    Ya, I have been doing that for a while. The blow torch thing with a cast iron frying pan works well for me. I was just trying something different. I screwed up and overcooked it today, but my wife likes it that way.

    I like experimenting with different ways of cooking.
     
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  12. DrewBone

    DrewBone

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    That's an "interesting" BBQ grill you have their Mr. Dave...did your charcoal grill rot out and all you have left to use is the chimney starter?

    ;)
     
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  13. mdlott

    mdlott

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    Looks good Dave.

    Where's the dollar bill?

    Is that coon meat?
     
  14. napp32

    napp32

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    I've been doing that for a couple of years. I cut a cast iron grate to size so that I don't need skewers. f45bf9c3-7cc6-4a0a-bbb8-b76846c2a58f.jpg
     
  15. Intolerant

    Intolerant

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    Damn, you guys are making me hungry. Looks GREAT Dave and Napp32!
     
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  16. larry_minn

    larry_minn Silver Member Millennium Member

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    For me a much longer time, at lower temps is what I like. Med, well. I get in trouble cooking small pieces of stake over table candle. “The center is half frozen”. Fire is GOOD.
     
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  17. davethehiker

    davethehiker

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    I happen to have a very big wooded fired grill in my side yard. I have a lot of fallen wild cherry trees that have fallen to the ground. I slow cooked three pork butts that way a several years ago. Then I read about Sous Vide cooking here on GT and I have got hooked on it. I think Sous Vide is the best way to cook steak or chicken. The problem is getting a good reverse sear without setting off the smoke alarm. The chimney starter can be placed near the house in a concrete slab so I don't burn the grass.

    I think berto62 gave me the solution to my problem. I'm trying to use a hybrid solution to have the advantage of slow cooking Sous Vide and the caramelizing of a hot reverse sear. Maybe I should put my cast iron frying pan on that chimney starter to get it glowing, and then sear the steak that way! There is a slaughter house/butcher shop just a few miles from my house. I need to buy more steaks.
     
  18. davethehiker

    davethehiker

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    My steaks are 1.5 inches thick. 129F for 90 minutes. I'm experimenting on the sear.
     
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  19. davethehiker

    davethehiker

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    How long do you let it sit in the ice water? I'm afraid the center of the meat will become icy cold and not reheated by the sear of just two or three minutes.

    BTW, I just picked up two nice felts and have them freezing getting ready for Sous Vide.
     
  20. thewitt

    thewitt

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    I never ice-bath between Sous Vide and sear. I started cooking this way in the restaurant business 40 years ago. It's how all of our steaks arrived at the table perfectly cooked no matter how they were ordered - and all the same time.

    We took 126 degree steaks from the bath and had a table for how long to sear to reach the desired doneness. Start with the well done steaks and move down to the "touch it on the grill" steaks - timed perfectly so every steak was always done perfectly.

    No ice bath needed for steaks. Ever...
     
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