Home Forums Hunting & Shooting Hunter's Campfire Reverse Searing a Steak

watch the video I just posted. Pretty cool.

Nice! It was interesting to see that one quick shot of finishing a steak deep fried??? I guess since all you're doing is crisping the outside, it could be a viable option.

This also seems like it would be a good way to go if you have a favorite marinade because it would just be slow cooking in that stuff the whole time.

From a cooking "chemistry" stand point, you're basically slow cooking the meat and then searing the outside with both methods. After that, the oven method would dry the outside edge of the meat more and the "charring" would be more dramatic because of that. On the other hand, seems like the seasoning effectiveness of the sou vide method could be arguably better. Damn, I would like to try them both- and RIGHT NOW!

I cook ours in the BBQ pit with mesquite at 300. I like mine pink in the middle. Wifey likes hers done. I cook it on foil, doesn't dry out that way. Cooking on charcoal is ok, but it doesn't give it much flavor. I put salt and pepper, mesquite wood does the rest.

I don't understand all this searing business. It seems like that would keep the flavor from getting into the meat. Is that a yankee thing?? You all don't BBQ much up there from what I've heard??

The idea is that this type of cooking is not a rush job, you are not waiting there until the meat hits that temp. I typically leave a steak an hour and it is always at the desired temp. I really like this when cooking for company that is coming over, I can put the steaks in before they arrive and don't need to stress about what time dinner will be at or worry about over cooking, let it go an hour or four it doesn't matter the meat will not over cook in any reasonable timeframe.

I cook ours in the BBQ pit with mesquite at 300. I like mine pink in the middle. Wifey likes hers done. I cook it on foil, doesn't dry out that way. Cooking on charcoal is ok, but it doesn't give it much flavor. I put salt and pepper, mesquite wood does the rest.

I don't understand all this searing business. It seems like that would keep the flavor from getting into the meat. Is that a yankee thing?? You all don't BBQ much up there from what I've heard??

Yeah, that does seem like it would be a very forgiving way to go, especially if you've got a bunch of food going, like potatoes, rolls, etc and you're running around getting everything laid out of the table or whatever, all you would have to do is say "okay, everything will be ready in about 4 minutes, time to sear the steaks..."

Some guys would try to disassemble an anvil and put it back together "improved".



😀

Sou vide steaks are killer. HW- Which SV unit are you using?


That said, 9 times out of 10, I simply grill it over charcoal. Doesn't take long and whether mid rare or medium, I don't really care. Good steak is good steak at any reasonable temp and a poor steak ain't going to be miracled into something its not.

A special cut of beef though.............that's where I'd prefer the sou vide treatment!

I'm going to give this a try one weekend.

And some guys are good enough cooks that they know when something great has been improved.

I picked that up from my mother inlaw, who is one hell of a cook. If Mary says that's the way she does it, that's the way you want to do it.

I use an Anova unit, its about 2 years old never had any issue with it.

Thanks - Just ordered one from Macy's. $112 with tax and shipping.

I have a case of Piedmontese strip steaks in the freezer. A few will be getting a bath next week.

Think that's the route I am going as well.

Just watched a video on Eggs Benedict using Sou Vide. That sold me.

Thanks Gents!!!

They have their 800 watt model on sale for Father's day for $109.

https://anovaculinary.com/store/

I do steaks this way, more or less. I start with a 2 - 3 inch thick porterhouse (depending on how many are eating), dry rub it and let it sit, uncovered, on a rack in the refrigerator overnight. When I'm going to cook it I let it sit until it's up to room temp. I set up the charcoal grill with the coals on one side and put the steak on the "off" side with a wired thermometer in it. Cover with the vents shut down quite a way for a slow cook. I usually put some mesquite chunks or hickory in the coals. When it gets up to 95 - 100 degrees I put it right over the coals for a couple of minutes per side to sear it. I cut the two pieces off the bone, then slice them up vertically into 3/8 or 1/2 inch slices and reassemble around the bone on the platter....makes a nice presentation. I get a nice, rare all the way through steak that way. Works for me and never get any complaints.

Hey, have you done any roast sized cuts this way and how long did it take? Something like a chuck roast.

I realize you didn't ask me this question but I read this on one of the many links I reviewed.