Does when you SEAR your STEAK matter? This was surprising .....

Рет қаралды 32,585

Күн бұрын

Reverse sear vs. sear then finished steak ... does one taste better? To find out if I have been doing it wrong for the past decade I put my tried and tested reverse seared steak method head to head against the seared and then finished method using two amazing tomahawk ribeyes on the Kamado Joe.
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00:00 - Which sear tastes best?
02:56 - Dalstrong Ad
04:24 - Grill setup (reverse sear + sear and finish method)
06:13 - Transition from hot & fast to low and slow in a Kamado
08:20 - Sear and results
#SMOKINGDADBBQ #sear #steak
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Пікірлер: 359

@CameronCold 2 жыл бұрын

Thanks!Your side by side comparison videos are my favorite!

@SmokingDadBBQ 2 жыл бұрын

Yay! Thank you!

@toddwynia7491 7 ай бұрын

Excellent! I'm pretty new to my Kamado Joe and haven't done the reverse sear steak yet, but I'm anxious to try a reverse sear

@CameronCold 2 жыл бұрын

Thanks, your side by side comparison videos are my favorite!

@SmokingDadBBQ 2 жыл бұрын

Awesome, thank you!

@tomroeder7348 2 жыл бұрын

VERY good test, I'm glad you did this as I have often wondered the same thing.

@SmokingDadBBQ 2 жыл бұрын

thanks Tom

@mikeh4613 2 жыл бұрын

Man your videos are always really informative thanks a lot

@SmokingDadBBQ 2 жыл бұрын

Glad you like them!

@franciscorubio9494 2 жыл бұрын

When I started watching your videos, I started looking into the kamado joe grills. I have the small one but hopefully I can get the bigger one for Christmas. Enjoy your videos. Hope you have a good holiday and many blessings.

@SmokingDadBBQ 2 жыл бұрын

Thank-you! Cheers

@scottpost6741 2 жыл бұрын

Love the comparison cooks! Always been a sear first guy but will definitely give the reverse sear a try. Thanks for sharing James!!

@SmokingDadBBQ 2 жыл бұрын

Hope you enjoy

@brandonhoffman4712 2 жыл бұрын

The reverse sear changed my life. Like how the automatic transmission changed cars. FOREVER!

@jasonluker9851 Жыл бұрын

Been watching your videos and bought a Classic III. After the first burning, made Ground Prime Rib burgers, great. Tonight was bone-in Ribeyes (just about an inch thick) but followed seasoning and cooking from this video and I did the sear after. Thank you for all the tips and I will be going back through older video. Next item up is the Spatchcock Chick later this week. thank you for what you do my neighbor to the North.....

@CoolJay77 2 жыл бұрын

Great experimennt James. I had switched to reverse sear a while back because of the more of an even cook throughout, kind of like sous vide, but you have reaffirmed that, but in addition, you have demonstrated that even the crust is better. This was very helpful. Thank you.

@SmokingDadBBQ 2 жыл бұрын

thanks

@tims6865 2 жыл бұрын

Got to love it when you need to "test" another piece, James! Thank you need to try the rub and reverse sear.

@SmokingDadBBQ 2 жыл бұрын

You should!

@MB-pl3oi 2 жыл бұрын

The second i did a reverse sear on a Kamado i knew that the difference was so notable that it would become my new standard. Not only on the look, but also on the crust, as you mentioned. It feels more presents and keeps its crispness while the sear then cook seems to soften the crust, removing that little crunch (that I personally can't go without now).

@SmokingDadBBQ 2 жыл бұрын

its too good

@brandonhoffman4712 2 жыл бұрын

The first time I did a reverse sear I single handedly beat most restaurant steaks I've had. I also had an epiphany and a conniption simultaneously. Now I have a reason to make steak. It's called desire!

@brianaugustine8725 2 жыл бұрын

I’m in agreement! Thanks for the side by side to validate it.

@SmokingDadBBQ 2 жыл бұрын

My pleasure!

@lisa-mariegomez7056 2 жыл бұрын

Both look so good! I haven’t tried searing just yet on our Kamado but looking forward to try both ways.

@SmokingDadBBQ 2 жыл бұрын

Hope you enjoy

@oldrockr70 2 жыл бұрын

Great video. I will try the reverse sear next time for sure now.

@SmokingDadBBQ 2 жыл бұрын

100%

@mikebill2360 2 жыл бұрын

this was helpful. I am more crank it up high and 3 minutes aside. I have yet to do a reverse sear but you are certainly tempting me to give it a try.

@SmokingDadBBQ 2 жыл бұрын

You can do it!

@stevenarnold4567 2 жыл бұрын

Great video and I loved the comparison!

@SmokingDadBBQ 2 жыл бұрын

Thank you!

@fiftyf1 2 жыл бұрын

I'm am amazed how easy it seems for you to manipulate temperatures on the Joes. I have found that quite difficult. Thanks for the confirmation on the reverse sear. Thanks again!

@SmokingDadBBQ 2 жыл бұрын

thanks Don. i don't know why it happened, but eventually a switch clicked and now they obey everything so well its nuts. consistency has really helped. I used to always grab whatever charcoal was on sale and threw a bunch more variables at it so every cook was not building off the last which caused unexpected things to happen all the time. I will say reducing variables has really accelerated the ease of gaining complete control

@marcocendejas5144 2 жыл бұрын

Great experiment! I've always wondered the same. Sear first was passed down to me by two generations. I'll need to give this a try. Thanks for the great content like always. Never disappoints.

@SmokingDadBBQ 2 жыл бұрын

Thank-you! Cheers

@quiles26 2 жыл бұрын

Why am I watching this video at 7AM? Great video. This is a very contested argument and I believe it is all about what your taste buds tell you. Keep rocking the videos.

@SmokingDadBBQ 2 жыл бұрын

Thanks for watching!

@richardholden6716 2 жыл бұрын

Great info love it!

@SmokingDadBBQ 2 жыл бұрын

Glad it was helpful!

@gwilson87 2 жыл бұрын

Another great test cook and super helpful! I've often wondered about the crust (raw vs slow cooked), but the edge-to-edge consistency of reverse-sear has me hooked. I don't think I'd switch even if the crust was slightly better on the traditional method. I also like to put just a little mesquite smoke on my steaks, and I think the raw start with low and slow gets the smoke into the meat better.

@SmokingDadBBQ 2 жыл бұрын

Glad it was helpful!

@dheijnemans 2 жыл бұрын

This is the way

@iwanvanosch4977 2 жыл бұрын

Great video, love the revearse sear! I'm going with the comment of paper towel drying my next sear finishing.

@SmokingDadBBQ 2 жыл бұрын

Thanks so much, cheers

@viperranchbbq7200 2 жыл бұрын

Like a few others, I was taught the sear first method and used it for years, however, once I learned the reverse sear method, no going back. Thanks for testing it James!

@SmokingDadBBQ 2 жыл бұрын

Good stuff!

@FOGOcharcoal 2 жыл бұрын

Great stuff James. I am also a big fan of the reverse sear method.🥩🔥

@SmokingDadBBQ 2 жыл бұрын

same here!

@Paul-hk5fg 2 жыл бұрын

Great video, I prefer the reverse sear myself as well and the dry brining tip is a life saver for me.. never had better beef since I started.

@SmokingDadBBQ 2 жыл бұрын

Right on

@brandonhoffman4712 2 жыл бұрын

Salute!

@beers-jackofbbq 2 жыл бұрын

I do like to do comparisons for the extra tasting! LOL I have done them both ways as well and always do a thick steak reverse seared. Excellent video James!

@SmokingDadBBQ 2 жыл бұрын

hahaha me too, especially when they are this good

@robertdewalt8711 2 жыл бұрын

My favourite crust is also soapstone crust. Thank you for doing video on both methods. I also like using both methods.

@SmokingDadBBQ 2 жыл бұрын

Thanks for watching!

@cjhayes7666 2 жыл бұрын

Thanks for the info 👍

@SmokingDadBBQ 2 жыл бұрын

You bet!

@jackpittens796 2 жыл бұрын

Thanks for the good A/B comparison. Goes to show there is more than 1 way to do it. My experience is that searing first really doesn't seem to make a difference at keeping the juices in, so I think keeping the cooking temp down for as long as possible is likely the best method. I also tend to thing that the bark will likely be different between the 2 methods as the cooking after the sear could soften the bark compared to doing the sear last. I'm with you and will continue with the reverse sear method. Thanks.

@SmokingDadBBQ 2 жыл бұрын

cheers

@jeannienutter3015 2 жыл бұрын

You confirmed what I already believed. I'm staying on the reverse sear team. BTW, my Dalstrong knives arrived. Thanks for the review in time for the Black Friday sale. Already have my list started for what I want to get on the next sale. These knives are amazing and I'm in love!

@SmokingDadBBQ 2 жыл бұрын

congrats

@HemelHornet1881 2 жыл бұрын

Nice video James. When I started with the KJ I always reverse seared having learnt from your method. However, in the main I now sear first with this cut, just seems to render that fat down better and I get more consistent results. Reverse sear is a much easier method to get right on the KJ though because it's very difficult to drop the heat quickly enough after you sear first whereas heating it up quick is a doddle!

@SmokingDadBBQ 2 жыл бұрын

100%. Cheers Allen

@arom8438 2 жыл бұрын

Love it! I couldn’t agree more. Most of us don’t have the luxury to be spending money or time to see the difference so I really appreciate these videos!

@SmokingDadBBQ 2 жыл бұрын

Thank-you! Cheers

@LilGugz 2 жыл бұрын

I love you DAD, thanks for the awesome video again! I had always been asking myself this question and now it's answered!

@SmokingDadBBQ 2 жыл бұрын

Thank-you! Cheers

@jameshoy3530 2 жыл бұрын

I grilled steaks using reverse sear on my old Weber gas grill for the first time last week, having used the traditional sear for decades. These were the best steaks I have ever grilled in my life! Never going back! Looking forward to the day I can get a Kamado Joe. Love the channel!

@SmokingDadBBQ 2 жыл бұрын

Good stuff! Thanks

@Mowthe 2 жыл бұрын

Thanks for posting this! Before getting my KJ, I like most weber grillers would do a sear first when my coals were the hottest, then cool things down and finish the cook. Things changed once I got my Joe, and I only do reverse sear, mostly for the reasons you noted. I clearly prefer the reverse sear, i assumed it was just the Joe working its magic. But I never did a controlled comparison like this. Its good to know I can still trust my taste buds and I'll continue to reverse sear without remorse or wondering if im missing the "old ways".

@SmokingDadBBQ 2 жыл бұрын

thanks, cheers

@bassinterceptor9634 2 жыл бұрын

This topic has been on my mind for some time 🙏 James.

@SmokingDadBBQ 2 жыл бұрын

cheers

@brad4527 2 жыл бұрын

awesome job James, I love Ribeye so this is a must try for me! I just bought a baby Kamado so I will have to try that!! Cheers James. Brad.

@SmokingDadBBQ 2 жыл бұрын

Thanks so much, cheers Brad

@mclark2330 2 жыл бұрын

I’ve done it both ways and I prefer the reverse as well. Great video James, It was funny as hell when you started giggling after going for the 2nd bite. 🤣

@SmokingDadBBQ 2 жыл бұрын

😊

@BehindTheFoodTV 2 жыл бұрын

Great test, James. I also swear by the reverse sear - no going back for me!

@SmokingDadBBQ 2 жыл бұрын

You and me both!

@scotti_tran 2 жыл бұрын

Great experiment!

@SmokingDadBBQ 2 жыл бұрын

Thanks for visiting

@Hyr1an 2 жыл бұрын

Fun comparison James

@SmokingDadBBQ 2 жыл бұрын

thanks

@robertrodriguez1557 2 жыл бұрын

Another great video. Thank you. The reverse sear is the way to go 😎

@SmokingDadBBQ 2 жыл бұрын

You bet

@revceverson 2 жыл бұрын

You turned me on to reverse sear and I love it. That will always be my goto cook for steak :)

@SmokingDadBBQ 2 жыл бұрын

It's so good!

@YayaOrchid 2 жыл бұрын

I usually sear first at high heat, then finish cooking which usually takes but a few more minutes. Another Great Video.

@SmokingDadBBQ 2 жыл бұрын

Thank-you! Cheers

@saltydreamsrc2786 2 жыл бұрын

I’ve always done sear first. I will try the reverse sear! Thanks for providing the great vids!

@SmokingDadBBQ 2 жыл бұрын

Thanks for watching!

@richiebag6072 2 жыл бұрын

Great video once again. I like the reverse sear but you do have to make sure you don't over cook the steak and take it off at the right time to sear it. Searing it before is easier then you just cook it to final temp.

@SmokingDadBBQ 2 жыл бұрын

i like setting the meater to alert me 115-120f so that it comes off, gains 5-10f during the rest ... wait until it is cooling a few degrees then sear dome open to not increase the temp

@papah7398 2 жыл бұрын

Always enjoy your vids, some of the most informative and well produced BBQ videos I have seen. I suppose I am in the minority but I prefer the traditional sear then cook method. I just seem to be able to control the desired doneness better. I will say, if I've been invited to someone's house and they're supplying and cooking the steak...reverse sear will be fine by me!! Thanks James.

@SmokingDadBBQ 2 жыл бұрын

without the meater this would be more challenging but its so dialled in i get this result every time

@Quatris 2 жыл бұрын

Nice video James!

@SmokingDadBBQ 2 жыл бұрын

Thanks!

@DirkHarrington 2 жыл бұрын

I was raised on the "traditional" sear, but converted to the reverse sear when I took over the grill. To this day my brain still says the traditional sear should give a better crust, but am in your camp on the results! Keep pumping out winners SDBBQ 👍

@SmokingDadBBQ 2 жыл бұрын

thanks

@WhoStoleMyAlias 2 жыл бұрын

The result can actually be explained fairly easily. To get a good crust the surface of the meat needs to be dry, otherwise the moisture/blood/juices will cause the effective temperature to drop to 100⁰C/212⁰F and instead of the maillard effect the meat will turn grey first. When you reverse sear the meat will be much dryer on the outside and even deeper than you can accomplish with e.g. paper towels and the maillard effect will be instant. As a bonus reverse sear will get you more smoke penetration.

@andrewpope204 2 жыл бұрын

Awesome video, I'm a big fan of reverse searing steaks. I've found that while letting the steak rest when getting the grill hot to pat dry the steak with a paper towel. It allows a much better crust and able to get the maillard reaction easier.

@SmokingDadBBQ 2 жыл бұрын

interesting idea

@andrewpope204 2 жыл бұрын

@@SmokingDadBBQ ever since I heard of doing this my steaks have had a much better sear on them. From what I've heard it takes away trying to dissolve the moisture or water on top and allows for a quicker and better sear.

@SmokingDadBBQ 2 жыл бұрын

@@andrewpope204 makes sense

@BrassHammer 2 жыл бұрын

Dry before sear, #Sous Vide Everything #GUGA

@garman54 2 жыл бұрын

Thanks for another excellent video! I am a reverse see guy myself! :)

@SmokingDadBBQ 2 жыл бұрын

Thanks so much, cheers

@jlvelez70 2 жыл бұрын

You tasting and laughing makes this video an instant classic

@SmokingDadBBQ 2 жыл бұрын

hahaha 😝

@dominicvalkos1899 2 жыл бұрын

I’ve always done the reverse sear method. Don’t know why I haven’t tried the sear first. I’m curious now. Thanks for another great video James. Love seeing your reactions to these experiments.

@SmokingDadBBQ 2 жыл бұрын

thanks so much

@jeffnatale1084 2 жыл бұрын

great test

@SmokingDadBBQ 2 жыл бұрын

Thank you! Cheers!

@johnknapp6328 2 жыл бұрын

Great Comparisons. I like reverse pan seared, flavor & crust.

@SmokingDadBBQ 2 жыл бұрын

Me too!

@LisaTheHaloGriller 2 жыл бұрын

I love that you do these experiments on the grill. Before switching to 100 percent cooking on the grills I would use the sear first method. Now I can’t go back to it. I just love the reverse sear method too much. It’s hard to re-train the brain from one standard to another when you’ve cooked for so many years. But I do prefer the reverse sear.

@SmokingDadBBQ 2 жыл бұрын

thanks Lisa... i am down for any experiment that tastes this good lol

@Keith80027 2 жыл бұрын

Both steaks looks great. I have a Green Egg and have been doing reverse sear for 12 years because of starting with a cool grill of 250 degrees. I let the smoke go blue and put my grill grate over my half moon defector plate. I also install my GrillGrates over the direct fire so I can move from the defector side to the sear side quickly. I cook to 110 degrees over the defector plate and finishing at 130 over the grill grates. Cheers!

@SmokingDadBBQ 2 жыл бұрын

Right on! love this method too

@kfairhurst1 2 жыл бұрын

I usually do a half direct, half indirect reverse sear but use the soapstone as my heat deflector. By the time my steaks are ready for searing, the soapstone is good and heat soaked for a sear.

@SmokingDadBBQ 2 жыл бұрын

Good stuff!

@garyives6646 2 жыл бұрын

Thanks James. I love your videos. One question on reverse sear method. How do you know what temp to target on the cook before you sear? Do you adjust based on how thick the steaks are or if someone wants medium, say?

@SmokingDadBBQ 2 жыл бұрын

its an estimate based on thickness. a thin steak will start to cool down very quickly, where as a large steak has more momentum and will gain upwards of 10f during the rest. if you want 125f then i remove at 115..... 135 remove at 125. let it gain its 5-10f and then once starting to cool down sear, which will make up the backwards progress and push the steak the last few degrees

@manosalfuegobbq 2 жыл бұрын

Steaks looked right on point 👉 , great video

@SmokingDadBBQ 2 жыл бұрын

Thanks 👍

@jameshamm7911 2 жыл бұрын

Your giddiness when tasting your own product cracks me up: I sometimes do a little dance when it's on point, so you're in good company, lol!

@SmokingDadBBQ 2 жыл бұрын

these ones would make a vegan dance

@KevinAClassA 2 жыл бұрын

Thank you James

@SmokingDadBBQ 2 жыл бұрын

Thanks so much, cheers

@rodman1914 2 жыл бұрын

I’m a reverse sear guy myself… enjoy the video and I’m looking at Dalstrongs knives 😀😀

@SmokingDadBBQ 2 жыл бұрын

cheers

@andrewkleinke4829 2 жыл бұрын

Great video as always! Not sure if you've touched on it other videos, but is there a noticeable difference in post-cooking weights/size between the two methods? It looks like the reverse sear steak is a lot larger than the sear first steak.

@SmokingDadBBQ 2 жыл бұрын

i will have to try measuring this after. i think its likely my butcher cutting as close as possible but two slight differences

@InterTay 2 жыл бұрын

I agree. I’ve heard there is more moisture loss with forward searing. Each steak needs to be weighed before and after cooking and the percent loss compared

@ronjacob5911 2 жыл бұрын

Always enjoy your videos. I have a Primo400xl, but everything you do on your KJ’s, also works pretty much the same on my Primo. You did a video awhile back comparing lump charcoal. I thought you mentioned then that you had reached an agreement with Jealous Devil to use their lump. However, in this video you had the Fogo Premium lump (which I love), so what became of your JD endorsement? Just wondering?

@SmokingDadBBQ 2 жыл бұрын

i still use three brands, JD, KJ and Fogo. I have never noticed an off putting smell with JD, but family and friends are saying they are getting some thing they dont love from it... i notice it when eating left overs. i assume my pallet gets over saturated with smoke when i am out cooking and i dont notice it, but they do. this has been the driving factor behinds fogo showing up more and more even though i could have got JD for free and I am buying out of pocket my bags of fogo (just picked up 4 more).

@TRGFrizle 2 жыл бұрын

Great Test, Results speak for themselves, Cooking is all about learning new techniques and the reverse sear is a better way.

@SmokingDadBBQ 2 жыл бұрын

Absolutely

@chickenwings9117 2 жыл бұрын

I just absolutely LOVE how steak comes off the Kamado. Loved this comparison - Thanks!

@SmokingDadBBQ 2 жыл бұрын

Thank-you! Cheers

@acrolix 2 жыл бұрын

Hi SDBBQ, do you ever use the cast iron grill? I know you’re all about the soapstone but I was curious… thanks again for another great video!

@SmokingDadBBQ 2 жыл бұрын

thanks... this is the taste test that i did that has me lean towards the soapstone - kzfaq.info/get/bejne/r76PlpiatZrPe6M.html

@martinwarten5624 2 жыл бұрын

I'm in the reverse sear camp too. I find it easier to go from calm coals then to inferno instead of the other way around and waiting for the grill to calm down.

@SmokingDadBBQ 2 жыл бұрын

100%

@brandonhoffman4712 2 жыл бұрын

I do mine in the oven, then sear on a cast iron skillet. One day I will be able to make coals hit inferno mode... But there are so many kitchen gadgets in the way!

@fishindoc6025 2 жыл бұрын

Really appreciate your videos. I keep forgetting to do the kosher/lawrys! But oh well..just another excuse to do another steak! Would you say the lawrys combo is better than Montreal steak seasoning?

@SmokingDadBBQ 2 жыл бұрын

I appreciate that!

@JayDoc895 2 жыл бұрын

Man those steaks looked amazing! I am definitely pro reverse sear as well

@SmokingDadBBQ 2 жыл бұрын

So good

@leonardbolton4364 2 жыл бұрын

Another great video James. Reverse sear wins hands down. You have the best job in the world with your flavorfull experiments.

@SmokingDadBBQ 2 жыл бұрын

Thank you very much!

@stevefowble 2 жыл бұрын

Nice job James.

@SmokingDadBBQ 2 жыл бұрын

thanks, cheers

@kevingray8616 2 жыл бұрын

Solid video. I reverse sear tomahawks on my Primo Oval XL. I really liked your commercial for Dalstrong. You kept my interest and these look to be some very nice knives. I think a birthday gift is in my future. (way better than those stupid VPN commercials; "security" my butt, "access" yes, I work in the IT security industry) The Meater is annoying as it can't handle high grill temperatures, but could work well for the first part of a reverse sear. It can replace my Maverick remote thermometer where I call the two pieces "Pete" and "Repeat". The issue is that you need to make sure your Meater is charged in advance. If a kamado gets too hot, close it, completely. (with no food on it) It doesn't work like your basic Weber where you can choke down the air in order to decrease the temperature.

@SmokingDadBBQ 2 жыл бұрын

lol i hate vpn lol

@bp.8334 2 жыл бұрын

It makes sense that if you sear first you have already " finish cooked" the exterior of the steak and first few millimeters going in. Then you have to move the heat through the already cooked exterior to bring the center to desired finish temperature thus overcooking the exterior.. Reverse searing you move heat more evenly through the exterior at a low temperature to reach approximate internal temperature. I usually shoot for 110 to 112 far. internal to achieve 128 to 130 finish internal after reverse sear. When you do this the exterior sears without graying the meat under the crust. It isn't a huge difference but it does matter.

@SmokingDadBBQ 2 жыл бұрын

i prefer the edge to edge medium rare too

@bigdmc6459 2 жыл бұрын

Reverse sear I think will always be better as you already have a juices coming out the meat to get that caramelized crust. apposed to the raw meat been seared.

@SmokingDadBBQ 2 жыл бұрын

100% this

@Sadd16 2 жыл бұрын

Agreed, reverse sear looks like a better crust and less grey before getting to the medium rare. How long did you sear each side on both steaks?

@SmokingDadBBQ 2 жыл бұрын

i normally do around 30, flip, 30 rotate, flip and 30 again so 1min per side approx

@paul-pw9yk 2 жыл бұрын

Scratch that last comment, just watched your video on knives. Guess I should watch your stuff in order HAHA!

@SmokingDadBBQ 2 жыл бұрын

hahaha cheers Paul

@Grover124 2 жыл бұрын

Hi James! I would appreciate your sharing the temp at which you brought the steak in the reverse sear mode before allowing it to rest while ramping up the temp in the Joe for the sear. For me, the biggest hurdle is that temp increase during the sear when I can’t use my Meater. I always seem to overshoot the temp. Cheers! Steve in (not so sunny this week) Northern California!

@SmokingDadBBQ 2 жыл бұрын

this came off at 123 by the time i recorded the clip saying it needs to come off and it actually came off. it climbed to 130f in the rest and had cooled back down to 127 by the time i removed the probe to get ready to sear it 10min later according to my historical meater graph.

@Grover124 2 жыл бұрын

@@SmokingDadBBQ Interesting… thanks for taking the time to answer my question. This whole thermometer thing is still new to me… I’ve cooked steak over fire for about 50 years the same way… over direct flame flipping every 60 seconds until it’s nearly black, then moving it to indirect and flipping every 2 minutes just until the red juice starts coming out … it’s always med rare and I was never concerned that 1mm of the edge was gray. As always, Cheers! from Steve in sunny California!

@paul-pw9yk 2 жыл бұрын

would like to see a video on how you sharpen your knives

@SmokingDadBBQ 2 жыл бұрын

😊

@davelindey8023 2 жыл бұрын

Great video as usual. I'm anxious to replicate your experiment myself. Nothing like the final taste test to draw ones own conclusions.

@SmokingDadBBQ 2 жыл бұрын

Go for it!

@paulthomas3782 2 жыл бұрын

Great comparison James, I'm with you go the reverse sear.

@SmokingDadBBQ 2 жыл бұрын

100%

@scottyparsonas6018 2 жыл бұрын

I've only ever used reverse sear, I'm happy to see you do this test. Looks like both were winners, but the reverse takes the 👑.

@SmokingDadBBQ 2 жыл бұрын

Thank you!

@genuwinestatuz 2 жыл бұрын

They look great. When you did the dry brine overnight, there isn't anymore need to season it the next day correct? I want to try this rub.

@SmokingDadBBQ 2 жыл бұрын

yes its done with seasoning, just warm up to room temp and on the grill

@matthewrs7 2 жыл бұрын

I only recently switched to reverse sear once I discovered BBQ and Sousvide cooking. I MUCH prefer reverse sear because I find it to be extremely easy and fool proof. I also find it easier when the steaks are thick. Typical grocery store steaks sold in the foam trays are almost always too thin. Before all this, I was using the cast iron pan to sear with an oven finish. It was messy, a huge hassle, and didn't taste NEARLY as good. Of course BBQ reverse sear is one of the best, but I still recommend sousvide for inexperienced cooks because it takes the fear away from wrecking an expensive piece of meat.

@SmokingDadBBQ 2 жыл бұрын

Thanks, cheers

@zerobeaufortwindsurf 2 жыл бұрын

Great video again James. Could you close up the salts you're using? In the netherlands we dont have the brands you are using . I like to identify the grain Thx

@SmokingDadBBQ 2 жыл бұрын

will do, this was Maldons smoked sea salt (larger flakes)

@zerobeaufortwindsurf 2 жыл бұрын

@@SmokingDadBBQ great! maldon is in my stock 😀 thx james

@richardhurst1969 2 жыл бұрын

Always preferred the reverse seat method myself.

@SmokingDadBBQ 2 жыл бұрын

same here

@estelle6660 2 жыл бұрын

Nice video!

@SmokingDadBBQ 2 жыл бұрын

thanks

@kurtkonrad1819 2 жыл бұрын

Great video, James! I’m glad it turned out team reversed sear. Really appreciate you continuing to challenge your own perspective, helps me to learn vicariously and gives me confidence to experiment.

@SmokingDadBBQ 2 жыл бұрын

Thanks again!

@petereastey5909 2 жыл бұрын

G'day, from down under.. love your work. The excitement in your voice from eating a good steak is hilarious but I love it.. It is funny how different countries have different names. I see your using FOGO charcoal, here in Country Victoria FOGO is our recycling bins name, obviously its an abbreviation but it made me laugh. I am intrigued that you guys have to rub everything and then test. I know i'm being picky but the look of the steak is one thing but the caramelisation is, at a guess 50% of the rubs. I love a steak for being just that, a steak. No rub, No sauces. that beautiful colour the smell of the fat slightly rendering and grilling and then the taste of the meat itself.....We pay big bucks here for great steak, whether it's dry aged, grain fed or grass only, so I like to taste the meat... each to their own... a great test all the same and the time factor is something that I thought would be slightly more different. thanks again.

@SmokingDadBBQ 2 жыл бұрын

hahahaha thanks, cheers

@ericchase1496 2 жыл бұрын

Awesome cook

@SmokingDadBBQ 2 жыл бұрын

Thank you 😋

@cameronbatko 2 жыл бұрын

Reverse sear shall win! I would assume that if you are trying to impart smoke it would take better to raw meat vs one that was seared first and then brought to temp

@SmokingDadBBQ 2 жыл бұрын

this i could see for sure which is why we dont sear brisket or pork butt etc

@johncipolla8335 Жыл бұрын

I love the reverse seared one

@SmokingDadBBQ Жыл бұрын

100% with you

@rogermartin9541 2 жыл бұрын

Another great job James. I have absolutely become a believer in the reverse sear. No scientific proof but I believe that reverse searing it actually allows the meat to break down before you put that wonderful crust on. bravo.!!

@SmokingDadBBQ 2 жыл бұрын

Right on

@JarrettMercer 2 жыл бұрын

Can you show us some breakfast videos using the soapstone?

@SmokingDadBBQ 2 жыл бұрын

will do

@briandaffern5108 2 жыл бұрын

Bbq and Bottles does an experiment where he cooks the steak to around 95F , then sears, and then continues to cook until you reach desired doneness. With this method there is suppose to be less chance of over shooting your target temp.

@SmokingDadBBQ 2 жыл бұрын

sounds great, i didn't find any issue with overshooting temp though as both were finished within 1 degree of each other with the two different approaches

@Klatubarada1979 2 жыл бұрын

Since I learned about reverse sear that's the only way I do it. Seems to be more consistent for me.

@SmokingDadBBQ 2 жыл бұрын

i find that too

@JGill0124 2 жыл бұрын

I’m team reverse sear. There is something about the edge to edge doneness that does it for me. It’s also more consistent. The gray bands detracts from the flavor.

@SmokingDadBBQ 2 жыл бұрын

its so good, glad i tried this but no need to try something different