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

By the way, just a warning, when you remove the steak from the oven, it'll look like the most disgusting light brown piece of crap you've ever seen until you sear the daylights out of it. It looks like you took a raw piece of meat and microwaved it LOL.

Also, just my opinion, but I don't think it's worth doing unless you have a thick steak, like 1 1/2 - 2+ inches.

I have not tried this but my Son does this on his Big Green Egg. Makes for an awesome steak. Those pictures look good!

We cook elk loin in camp like this. We use the big Dutch oven on the sheep herder stove with a wire grill in the bottom. We get it heated up to 300* and put the loins, wrapped in bacon, in the oven and let them set for about 30-45 minutes. Don't let the oven get too hot or try it without the rack - they will come out like boiled meat. Take out to the grill with a really hot bed of coals and pop them on. There will be a mini fireworks display and lots of yummy smoke. Every carnivore in the immediate area, I.e. the rest of the crew, will gather round growling and snarling until fed. If anyone complains about an under done steak, tell him he will be staked out as bear bait for the duration of the hunt.

We like to cook quickly... sounds good, way to much time involved....

Raw steak on a pit for a few minutes each side, until it looses the red and good to go.

When cooking for me only, 1 1/4" or so thick steak, salt pepper, garlic powder, rub it with olive oil. Grill hot as possible or smoking cast iron skillet, sear untill damn near burnt, flip, repeat. Foil and lay a towel on it to keep in heat, wait 10 minutes or so.


Cold beer and a couple pound of hot/cool steak, dog and I eat good.

This is the only way I do steaks now. Except I sear them on a super hot cast iron skillet with a little oil in it on the grill side burner. Just a bit less than a minute to side once they come out of the oven. Damn consistent way to cook good steaks.

Very nice!

OMG!!!!! It is alive!!

This made my day!!!!!

Cast iron skillet has become my go-to method for steak. Use whatever rub or seasoning you like. Get steak to room temp with rub on it. Get cast iron skillet sqeeling hot. Drop in 1 or 2 pats of butter. Drop in the steak. 2 mins max. Lift steak. Drop 1 or 2 pats butter. Flip. 2 mins max.

My time may be a little off because of using an electric glasstop. Anyways, y'all get the picture.

PS- have actually been able to improve this method by using the French butter Monsieur Mannlicher recommends and the steak rubs Bowhunr used to win his last competition.

Reverse sear = 20% less shrinkage

That's funny. I do the same method but in reverse. Smoke first and finish in a throw away, covered, tin pan with apple cider to finish on the grill. Dam. now I'm hungry.

Please share the details! Always looking to try new seasonings.

I will have to try this reverse sear. Looks and sounds like a great way to cook the perfect steak.

why would you want to cut cooking time? Hell, that's 1/2 the fun. Sitting out there with a cooler full of good ideas, BS with all the neighbors when the come see what's on the smoker, listening to tunes from the garage radio...

I think I will try this with the steaks though. It's interesting.

Can anyone recommend a remote meat thermometer that has worked well for them? I bought one for around 25 bucks and think I am a victim of the old "you get what you pay for" theory because I've had mixed results. I'm looking at the unit below on Amazon which has dual probes which would be nice if cooking say, chicken and beef at the same time. And it has a wireless remote unit so you can be in another location and be alerted to the temperature of your food...

https://www.amazon.com/ThermoPro-Wi...mp;psc=1&refRID=7TQGFHPK7KX5QYR8QE5Y

I use a sou vide, to cook my steaks, season, seal, drop it in, set the temp, and walk away. Anywhere between 1 and 4 hours later I take it out of the sealed bag, re-season, and sear perfect steak every time. I do the same with chicken, pork, deer, elk etc....

OP, they're made by Dizzy Pig.

Raising the Steaks Rub Spice
Cow Lick Steak Rub

Cool, thanks man.

Glad you brought this up because I wanted to ask if anyone has tried this style of sous vide. On sale for $179 and the videos tell a great story.

https://youtu.be/Mv9rGmf1D6w

Okay, by my admittedly ignorant level of knowledge of this, I did a quick Google and it seems that you are basically putting the meat in a vacuum sealed bag and cooking it in water before searing correct? I assume you are buying the device that heats the water to a precise temperature? The one thing I can't figure out off the top of my head is how do you check the temperature before searing the meat? You can't put a plobe through the bag without a leak right? Or do you just know in advance how long a certain type of meat will take and you just time it? What am missing?

Thanks,
Rob