I used to swear by high-heat searing for every steak, but after burning three $20 ribeyes last summer I started reverse-searing with a probe and I won't go back, anyone else made the switch and stuck with it?

I still see so many posts pushing screaming-hot cast iron as the only way, but for a 2-inch thick cut at home a 225 degree oven for 45 minutes followed by a quick pan finish gives me way more control and way less smoke in the kitchen.

2 comments

2 Comments

cora8631mo ago

Quick pan finish" is the real secret, cuts the smoke way down.

felix_williams711mo ago

Yeah I gotta disagree with you there. A quick pan finish just means you're literally eating slightly undercooked food in a lot of cases. You pull it off the smoker at like 180 and then sear it for a few minutes, you're not gonna break down all that tough connective tissue. I've tried it both ways and the difference in tenderness is real. If you're gonna go through the trouble of smoking something for hours, might as well finish it right and let it rest properly instead of rushing the last step.