Sear vs. Reverse Sear | Mad Scientist BBQ ft. Chuds BBQ

Camp Chef brought us out to Utah to use some of their newest equipment on the market. In this video we cook some incredibly juicy steaks, putting the traditional sear up against the reverse sear. Which one comes out better? Check it out!
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[chriskoprowski]

I prefer the reverse sear just because I really like the smoky flavor it gets. Especially if you're using real wood. Also, really cool to see Guga make a cameo

[RobbieSykes]

I think he said he pulled off the reverse sear at 122F, then commented it had a lighter sear than the traditional. My experience has been to go to sear closer to 115F. That little extra sear time plus doing a good dry brine in the fridge to dry the steak has been my favorite result. And I love having that smoke flavor on the steak, which reverse sear gives you the time for.

[ShinNoNoir]

My 2 favorite bbq chefs/coaches/channels combined, what a treat! Cheers!

[Heygrillhey]

This was such a cool event! It was so awesome to meet you guys!!

[Lockke_]

If you want a darker sear with the reverse sear method increase the difference between the current internal temperature and your desired finishing temperature when you go to sear the steak either by: not bringing the internal temperature up so close to your desired finishing temperature to begin with or by resting the steak long enough after pulling it from your low heat source that it cools down and gives you a larger buffer between its current internal temp and your desired finishing temp.

[derekhawn]

I love these videos with Brad from Chuds. Two of my favorite content creators on the interwebs.

[Habitt]

I've been cooking steaks for 20+ years and I will always recommend the reverse sear method as the best method to cook a steak. It's just so much easier to get that edge to edge pink using that method.

[JessPryles]

Thanks for trying my method guys. Couple of notes from me - to be fair, I always promote the JKF for thinner steaks. For the size you cooked, i'd flip then finish indirect so you get an aggressive sear without the burning y'all experienced. Second - for my personal tastes, the crust (with all of its flavor compound development) is king. So I would have still chosen that one from your board. If you want me to cook it for you and show you how its done, and why it tastes better, just let me know ;)

[SmokingDadBBQ]

How amazing would that dirty dancing lion king hybrid be lol 😂

[GeorgeGeo]

i love the just keep flipping method.. nice when you are hanging out by the grill and have some drinks going.

[AndersonsSmokeShow]

When you guys went on the side by sides we stayed back and feasted on the scraps 🤣

[kananeesh]

Two of the best BBQ personalities on the tube killing it!

[josephpattison]

When I pan-fry, I use olive oil as a binder, S&P as a rub. I preheat the pan at the highest temp, sear both sides for 2 and a half minutes, the edges for a minute. I reduce the burner to low, flip the steak every minute while adding butter, garlic etc… Pull at 125…

[theseahawksfan]

"That little guy? I wouldn't worry about that little guy" amazing reference

[Owens_Racing]

Between channels like this and a desire. I’ve been cooking food that rivals eating out. Thank you for sharing your knowledge.

[Jonbob]

great on screen chemistry you guys! really enjoyable, and felt like we were all there hanging out cooking some great steaks

[andrewwebster]

frozen… Americas test kitchen did an experiment and found the best way is to high heat sear first then bring up to temp. So pan then oven or direct then offset. it’s the best way to keep the juices and you get the best crust!

[MrPanthers]

I've been a reverse sear guy for thicker steaks, and a JKF for thinner steaks. I think, after this, im gonna reverse sear, get smoke on my thick steaks, but start searing at an earlier internal temp to really get a hard sear on the steak.

[narbekalantarians]

Great video. Used to be all traditional sear, but have learned to love reverse sear over the past couple of years.

[josephdaiglejr]

I love the reverse sear method on the smoker. I just pull the steak at 120 to 125 and let rest with compound butter until back down to 110 then the smoker is up to sear temp and sear til 129 and it's done. Tender juicy, smokey, and nice crust too