DB Member Extraordinaire
- Dec 24, 2007
- United States
Reverse sear is where it is at, boys. Roast over indirect heat at 350 F for 15 mins or until center gets above 120 F, open up the vents and let the dome temp get to 500+ F and sear for about 90 seconds a side. Perfectly medium cooked steaks.
Add in some pecan hardwood during the roasting for that great smokey flavor.
This all depends on thickness of steak obviously. I'm at 90 minutes a side on the steaks we get from the butcher that does my sides of beef...they're fairly thin, maybe 1" or so. Without any reverse sear which is nice. If you have super thick steaks 2"+ then reverse sear is almost the only way to do them properly.
Anyone that doesn't sear steaks is a heathen.