Reverse Sear - Does temp matter?

Brad S

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I used to do a reverse sear exactly by temperature. First the low temp for whatever amount of time, then crank it to 600, wait for it to get to 600, then put the meat back on for the sear. Last time I did it I didn't wait for it to get to 600. I now figure the whole grill temp being at 600 is not important, only that there is a raging fire to sear it with. So it may be in the 400s but the fire is cranking and I sear on that. Does that make any sense or is it better to wait for it to reach full temp?
 
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I used to do a reverse sear exactly by temperature. First the low temp for whatever amount of time, then crank it to 600, wait for it to get to 600, then put the meat back on for the sear. Last time I did it I didn't wait for it to get to 600. I now figure the whole grill temp being at 600 is not important, only that there is a raging fire to sear it with. So it may be in the 400s but the fire is cranking and I sear on that. Does that make any sense or is it better to wait for it to reach full temp?
I have been doing the same, and have good results.
 
I guess results are what matter not process. It saves a lot of time if you don't have to wait for a specific temp.
 
I reverse sear using our genesis gas grill. No WSF "yet". I cook the steak at the lowest temp I can get on the grill with the fire on one side and the meat on the other (indirect).
I never could get a decent sear using the sear burner and two adjacent burners going wide open. I relunctantly started using a cast iron skillet with a touch of butter. Takes a few minutes to get the skillet ripping hot which isn't an issue since the steaks can and should wait a bit. This actually works well and the small amount of butter helps with the browning and bark formation.

The point here is you may want to try a cast iron skillet or griddle hitting it with what heat you can get. From what I understand, you cannot get the skillet too hot from talking to others which put me onto this approach. Get it hot and control the sear with time and frequent flipping.

Works for me. May give you a viable option.
 
I’ve been finishing mine on my Weber Genesis. That way I can have it hot when ready to sear. I recently added some GrillGrates and Really like them for searing.
 
I have a 3 and 6 burner Genesis. Where smoke is not important I indirect cook on the 6 and sear after. Also have a Performer, WSM, and SF.
 

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