Reverse Sear Steak #2
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Uploaded by BeeRich33 on Jun 14, 2009
Here is a second attempt (first one wasn't bad at all) at a reverse sear steak. Olive oil and ground sea salt, then low temp grill for 10 minutes a side. Then 2 minutes on infrared sear. Rest, then dive in.
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Uploader Comments (BeeRich33)
All Comments (9)
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But finishing up w/ a starter amount of coals @ the end of a grill session is a bit expensive. Eventhough, I think I'd like to try it at least once.
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I know where you are coming from. I have a charcoal/wood smoker. I will say my steaks are just phenomenal. I don't know what kind of temperatures you can get with direct heat over briquettes / lump (hotter), but that IR is remarkable.
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It's only my opinion, but gas grills defeat the purpose of putting anything on the grill at all.
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you wana know a secret? ribeye is better than ny strip
mvallin 1 year ago
@mvallin All over it. I can't stand t-bone, but rib-steak (half deal) makes me happy.
BeeRich33 1 year ago
so the Napoleon grills come in gas or infrared?? Isn't the infrared electric?
frekijsimpson 2 years ago
No sir. 100% gas. The IR is a ceramic plate with many small openings where gas comes through, and burn collectively. Like the ceramic burners on a Souvlaki cooker you see in restaurants.
BeeRich33 2 years ago
I can get a great sear @ 380-400 over the coal to finishing up from off the coals @ 250-275.
onyxone144 2 years ago
Oh the sear on this IR is much hotter than that.
In any case, try the reverse. It has biochemistry on it's side. Actually I did a comparison in another video.
BeeRich33 2 years ago