Reverse sear Ny strip

Tried the reverse sear method for the first time turned out pretty good.

Just some cheap little over an inch ny strips
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Seasoned and ready to go in oven, round 250 for about 25 minutes.

Little over halfway through the oven cooking process


Out of the oven bout to sear over hot cast iron skillet for 90 seconds per side

Forgot to get pic after searing but covered in butter after searing and set to rest

And final product

Did you like it better than a sear first?

Curious is all.

This

I've tried this on my grill and wasn't impressed. Too much time.

no

that steak was good for you until you covered it in Cholesterol, but I'm sure it tasted wonderful

Man you need to cook the funky looking pink outta that meat. LOL
Sorry bro, but I gotta have mine cooked to a medium to medium well.

Both of these comments are grounds for immediate removal of a man card.

Waiter: How would you like your steaks cooked?
Pepper: Oh, just knock its horns off, wipe its nasty azz, and chunk it right here on this plate.

Yep

X2

I like my steak cooked so rare that a good vet could get him up and running again.

I like mine rare enough that it flinches when I stick it with the fork.Just warm it up and I'm good to go.

If a serrated knife won't cut it... It ain't done for me... But it does look like some mighty fine eating though....

Did some baked potatoes and a reverse sear on a ribeye. It was unbelievably tender.

In a cast iron skillet for the sear.

Plated with a dab of garlic butter on top.

Looks great. So how did you think the taste compares to a regular searing?

I'm really indifferent to either one. I like the reverse sear but I don't do it much because of the additional time. This steak was very tender though.

What is the time and temp on the taters? Do you wrap them or just put 'em naked on indirect?

When I do the potatoes on the grill, I cover them in oilve oil (or any cooking oil for that matter) and sprinkle sea salt on them. I usually run them at 350 until they feel done to the touch. It's usually about 45 min or and hour. I was winging it this time since I had never cooked them on it when I did a reverse sear. So, I put these on about 30 min before the steak and the temp was 250. By the time the steak hit 105, was pulled, the grill temp raised to 400+, and the steak was seared....they were done. I like doing them this way. The skin tastes really good and smokey and it almost gets a sweet taste. If that makes sense.

It does and I can't believe I have not tried them on the egg.

I will soon though, thanks.

Since these never touched a grill the taste definitely is different. I had just moved and hadn't purchased a grill yet so this was my only option. Would do again under the same circumstances, but as far as direct sear or reverse sear I will have to do a reverse sear on the grill to know.

I did a modified version of this tonight with a venison backstrap. Put it on the Egg for about 10 minutes at 300 degrees. Took it off and sliced it in medallions about 1" thick. Put a cast iron plate on the egg and heated it up to about 500 degrees and seared each medallion about 20 seconds on each side and brushed with a touch of melted butter when I pulled them off. You would have thought you were eating filet mignon.

I have done the reverse on my BGE and it is good but the best method for doing a steak that I have found is "Caveman" method where you actually put the steak directly on the lump charcoal. I was hesitant at first but it was delicious. You should give it a try.