The Reverse Sear
April 30, 2019
The reverse sear is a wonderful technique to use for any large cut of meat whether it be beef, pork, lamb or even chicken. The concept is simple.
1 large piece of meat (ribeye, pork roast, strip loin, tenderloin)
Seasonings of your choice
1 dual probe thermometer (we like the ET-732 from Maverick)
Look at the beautiful pink interior of this prime rib- the same shade from bumper to bumper!
Remove the piece of meat you have chosen from refrigeration. Remove any packaging and pat dry with paper towels removing as much moisture as possible from the surface of the meat.
Rub or spray the meat with vegetable oil so it has a fine coating.
Season with salt and spices of your choice making sure to get a nice coating on all sides. Cover meat and let sit at room temperature.
Preheat your grill or smoker to somewhere between 225°F and 240°F.
Insert a probe thermometer into the thickest section of the meat. Place meat on the grill surface. Plug probe into thermometer unit.
Place ambient temperature probe on the grill making sure the probe is not touching the GrillGrates. Plug into thermometer unit. Close the lid of your cooker.
Allow your piece of meat to come within 10 -15 degrees of your target temperature. If you're shooting for a nice medium-cooked piece of beef you will want to remove the meat once the internal temperature gets close to 120°F.
Once the meat is removed from the cooker go ahead and increase your heat to grilling temperatures. If using a pellet grill turn your controller to its highest setting. If using charcoal you will now be cooking directly over the coals. If using a gas grill you will want to see temperatures of at least 400°F-500°F on your grills hood thermometer (the GrillGrate surface should be between 600°F and 700°F).
Place the meat back on your GrillGrates turning occasionally. For a perfect medium cooked piece of beef remove from the grill once the internal temperature is between 130°F and 135°F.