Reverse Sear Steak? Vs Regular? | Webber Kettle Ft. Kosmos Q

Reverse Sear Steak Vs Regular with Kosmo if there's one thing I know its that all steak is NOT created equal. But lucky enough, if you know how to cook them, you might enjoy most of the steaks you come across! We conducted ourselves with a little steak experiment. We thought we would audition the differences between a reverse sear steak and a seared steak right over the coals. No matter how you like your steak, you'll enjoy the juicy goodness coming off the trusty Weber Kettle in this video!

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Music by: Epidemic Sound

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[shane_Dakota]

I fire up the Weber and run 450° and good direct for 8 minutes, 4 minutes a side. Let rest for 5 minutes, perfect medium rare. I use Heath Riles garlic jalapeño rub and Weber Chicago steak seasoning.

[view]

Ever since I was opened-up to the process of reverse-searing, that is by far my preferred method now . I do this about 90% of the time ( either 225F or 275 until 115F, take it off and tent it in foil, crank the heat to max, then sear it on both sides to get to internal temp of 140-145 ). Love it so much.

[chmiey]

1" ribeye, just plan old sear
1-1/2" and thicker, is reverse sear

[mattyhbox]

For me depends on the thickness of the steak. Thinner steaks get direct sear. Thicker get reverse seared. Also, love the slow n sear.

[Wolfie]

Where can I find reverse sear method to be very advantageous, is when you’re cooking for a group of people that like their steaks at varying degrees of doneness.

You can do the slow cooking method until every steak is that’s required temperature, and that way you can see her all the steaks at the same time. This allows everyone to have a hot steak ready at the exact same time.

[stevenkirkpatrick]

I ordered this new accessory called a slow N sear but I’m not gonna use it the way you’re supposed to. Great!

[GreatAether]

I did a reverse sear on NY strip steaks for the first time last night. It was game changing, they came out perfect, and by far the best steak I've ever cooked.

[trevtkd]

Reverse seared/smoked low and slow. But in a pinch I’ll direct sear it. It’s steak so as long as it’s cooked over a flame I’m happy

[andrewblue]

I Smoke at 225 then sear. 🤘 Absolutely perfect.

[willgoetz]

I prefer to sear up front because (at least for me) it makes it easier for me to get a crust and then move the steak to a lower & slower temperature to finish it off and hit my target temp. When trying to reverse sear, I have to estimate when to stop the slower cooking so as to move over to do the reverse sear and get the crust without overshooting my target temp. which I find more difficult to do and sometimes end up overcooking the steak.

[shadeofbrown]

On a Santa Maria Grill, With Red Oak. Rare, always. No matter the cut. Peace

[TheKyleawashburn]

Reverse smoke up to temp, cast iron on charcoal, sear first side, butter baste the second side.

[ChapterMasterAres]

I reverse seat it. Let it rest for 10 minutes after the low cooking and apply compound butter. Then sear that bad boy. Perfection.

[MarkyBigSmoke]

I gotta try both to find out for myself. Thanks for the recommendations!

[chiefkuuni]

well I only just recently started to BBQ, so I been doing normal sear for years. Just finally did reverse sear and absolutely love it.

[crowderscustomizing]

So what do you think about cooking steaks, frozen, instead of thawed?

[dustinharlandman]

What doe you use to light your chimney

[mikecolz]

How do I get the Seasonings that you use.

[Benseven]

In this video it looks like you started with the searing part on both, with one followed by indirect heat. That’s a different method than reverse sear which is to first bring the internal temp up on indirect heat followed by the final sear.

[SmokedReb]

Cool video, brother! What temp were you reverse searing? I love being able to impart some red oak flavor into my beef when I'm reverse searing. Cheers!