Fetzervalve Posted December 2, 2009 Report Posted December 2, 2009 I will doing a beef tenderloin for a party in a week or so, and I got to thinking that the reverse sear would be a great way to go. Any thoughts, has anyone done it?
johnnyboy Posted December 3, 2009 Report Posted December 3, 2009 Reverse sear..... What's that? You stand backwards, or turn the meat inside out? Ha! Just trying to be funny. You'll have to explain this one.
kravnh Posted December 3, 2009 Report Posted December 3, 2009 Johnny, Finney is a member on this forum, and he is BBQ champion as well. Info about the reverse sear is here http://www.ironpigbbq.com/Reverse-Sear.html. I was always a sear/dwell/cook guy, but when I tried the reverse sear, not only was the steak as good, if not better, but it was far easier to do, as I didn't have to wait for all that ceramic mass to come down to 400* after being at lava temps. I am converted, and now I just want to spread the gospel Happy Holidays, Keith
JeffB Posted December 3, 2009 Report Posted December 3, 2009 It was far easier to do' date=' as I didn't have to wait for all that ceramic mass to come down to 400* after being at lava temps.[/quote'] I consider the Finney method to be more work personally. A normal steak cook is a sear followed by a shutdown of the KK (dwell) and then you are done. The Finney method requires lots more juggling and a lot more time. I tried it once and the steak was good but I am not sure I tasted a difference between it and my normal method. Of course, one time is not enough to properly judge. I am pretty sure I read that even Finney himself will do a normal sear when he is pressed for time. Either way, a reverse sear sounds like a really good idea for a tenderloin since it will be much easier to gauge doneness of the inside that way.
LarryR Posted December 4, 2009 Report Posted December 4, 2009 A couple of guys on the Weber site have done a reverse sear on a beef tenderloin with great success. I'd recommend letting her sit on the counter prior to cooking and let her come-up to room temp to promote even cooking.
mguerra Posted December 5, 2009 Report Posted December 5, 2009 Easy reverse sear Put the sear grill down on the fire basket, get a good hot fire going. Put the steak up on the middle or top grill and cook til done by internal temp. Put it down on the sear grill for a minute or so on each side. No need to adjust the fire, just the altitude of the meat above the fire! Fast and easy. No need to measure an exact grill temp, just get a good hot fire going, and measure the internal temp of the meat. Easy.
primeats Posted December 7, 2009 Report Posted December 7, 2009 I may have to give it a go, for years we've suggested a hot oven/grill 450 f for 25 to 30 minutes. Really depends on the diameter of the tenderloin,and on the grill indirect method.Works flawlessly every time!We print it on the label!
primeats Posted December 7, 2009 Report Posted December 7, 2009 Ronnie_Suburban,a forum member and KK owner, uses the reverse sear method on his prime rib every time. It totally eliminates the "bullseye" look to the roast. Let me try to find the pics on the LTHForum. Here: http://www.lthforum.com/bb/viewtopic.ph ... ib#p233727 Hmm, after actually reading that post he may not have seared it at the end, although I know he has done it in the past and continues to now.
cruzmisl Posted December 23, 2009 Report Posted December 23, 2009 I'm going to give this a go tonight. Hopefully it works out. I have company coming and never tried it before If they don't like it - too bad.....what do they want for free
cruzmisl Posted December 24, 2009 Report Posted December 24, 2009 Well I did the reverse sear last night and it worked pretty good. The meat was very soft and didn't shrink as much. It was very good but the one thing I did notice was more of a "charcoal smoke" taste to the meat. I let the cooker come up to temp (250f) for about an hour before I put the meat on. I think since the coal doesn't burn as hot it imparts more smoky flavor. I'm still trying to decide if I like it or not (smoke flavor).
Conodo12 Posted January 7, 2010 Report Posted January 7, 2010 Cruz - This observation makes sense (to me). When we grill a steak or sear any meat, we are immediately bringing the outside temp of the meat to over 140 degrees on the surface. Since the popular belief is that the smoke flavor is imparted onto (into?) the meat at temps at or below 140 degrees, I could see where cooking the meat at a lower temp 'til desired internal temp is achieved THEN searing would impart a more smokey flavor on the meat. Thoughts on this one folks?
LarryR Posted January 7, 2010 Report Posted January 7, 2010 Not sure . . . Condo I'm not sure, what you're saying does make some sense, however, I use reverse sear on Pork Tenderloins all the time and have never had an issue with charcoal flavors. I use Ranchers Original Hardwood Briqs. or RO Lump.
