"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-24-2017, 04:13 PM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,992
Reverse Reverse Searing

Why wouldn't it give you the same results?

First you do the scorching hot sear on both sides then you finish it in a low slow oven to a predetermined internal temperature.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-24-2017, 04:32 PM   #2
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,095
They say the inside cooks more evenly to the edge when reverse seared. I don't know why.
__________________

roadfix is offline   Reply With Quote
Old 10-24-2017, 06:07 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,597
Because when raw meat hits a searing hot pan, by the the time the surface is well browned, a gray ring of overcooked meat has formed just under the crust. That makes it a little tough.

With the reverse sear, the meat is cooked to below the final temperature, so it's underdone when it goes into the pan. It needs to be seared for a shorter period of time because the meat, including the surface, is already hot, so it doesn't form a ring of overcooked meat. It's perfectly tender from edge to edge.

Also, once it reaches the temperature where you want to sear it, you can turn the oven down to keep warm and hold the meat there for an hour or two before searing and it won't overcook. I had to test this a few years ago when I made a two-bone prime rib for the two of us for Christmas dinner. I ran out of spoons* right as it was coming to temperature and had to rest for an hour or so before I could finish it and serve dinner. It came out perfectly.

* https://butyoudontlooksick.com/artic...-spoon-theory/
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-24-2017, 06:08 PM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Because it seals in the juices that way...

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-24-2017, 06:32 PM   #5
Executive Chef
 
Join Date: Mar 2008
Posts: 3,671
I'd be happy to taste test the steaks, if you want to make it both ways, reverse sear and reverse reverse sear.
blissful is offline   Reply With Quote
Old 10-24-2017, 08:16 PM   #6
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
Quote:
Originally Posted by Andy M. View Post
Why wouldn't it give you the same results?

First you do the scorching hot sear on both sides then you finish it in a low slow oven to a predetermined internal temperature.
That's the way I do mine.

In a CI skillet which goes directly into the preheated oven.
Bigjim68 is offline   Reply With Quote
Old 10-24-2017, 11:08 PM   #7
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,607
Why?
Resting is the key to making a it work, not searing and then roasting and re searing? why would you do that?
salt and pepper is offline   Reply With Quote
Old 10-25-2017, 07:31 AM   #8
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Quote:
Originally Posted by buckytom View Post
Because it seals in the juices that way...

I can't tell if you are serious or if you are taking national baloney day to heart and are being facetious, but the following from seriouseats should be helpful:

7 Myths About Cooking Steak That Need to Go Away | Serious Eats
tenspeed is offline   Reply With Quote
Old 10-25-2017, 08:09 AM   #9
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Reverse reverse searing?

Math teacher: "In multiplication, when there are two negatives the result is always positive, but when there are two positives the result is never negative."

Voice from the back of the classroom: "Yeah, right."
tenspeed is offline   Reply With Quote
Old 10-25-2017, 10:02 AM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,992
Quote:
Originally Posted by salt and pepper View Post
Why?
Resting is the key to making a it work, not searing and then roasting and re searing? why would you do that?
No re-searing. Searing, resting, roasting. Instead of roasting, resting, searing.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-25-2017, 10:28 AM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,062
These days I cook them at 750 degrees on my Big Green Egg
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-25-2017, 10:39 AM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,597
Quote:
Originally Posted by Andy M. View Post
No re-searing. Searing, resting, roasting. Instead of roasting, resting, searing.
You mean searing, roasting, resting, right? It's really just searing, not reverse reverse searing.

Are you still asking? Because I explained above why you won't get the same result.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-25-2017, 10:44 AM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,992
Quote:
Originally Posted by GotGarlic View Post
You mean searing, roasting, resting, right? It's really just searing, not reverse reverse searing.

Are you still asking? Because I explained above why you won't get the same result.
I was responding to S&P's post about re-searing.

I read your post. Thanks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-25-2017, 10:48 AM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,597
Quote:
Originally Posted by Andy M. View Post
I was responding to S&P's post about re-searing.

I read your post. Thanks.
You're welcome. I wasn't sure if you had missed it
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-25-2017, 12:24 PM   #15
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,095
Are we talking about steaks or roasts? RF needs to know.
roadfix is offline   Reply With Quote
Old 10-25-2017, 12:50 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,597
Quote:
Originally Posted by roadfix View Post
Are we talking about steaks or roasts? RF needs to know.
The method works with both.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-25-2017, 01:29 PM   #17
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Searing first and then roasting. Isn't that traditionally the way most roasts and larger cuts of meat have always been prepared?
Steve Kroll is offline   Reply With Quote
Old 10-25-2017, 02:16 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,992
Quote:
Originally Posted by Steve Kroll View Post
Searing first and then roasting. Isn't that traditionally the way most roasts and larger cuts of meat have always been prepared?
Yes, I was just wondering out loud if there really shouldn't be a difference.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-25-2017, 02:29 PM   #19
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,342
Its sad to realize that I've been grilling/cooking/roasting steaks for 60 years and not one has come up to its potential...

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-25-2017, 08:45 PM   #20
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Quote:
Originally Posted by Just Cooking View Post
Its sad to realize that I've been grilling/cooking/roasting steaks for 60 years and not one has come up to its potential...

Ross
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.