How To Reverse Sear Steak | Woodwind
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- Опубликовано: 7 сен 2024
- How to reverse sear thick cut steak!
to sum it up:
let steak sit out on counter for 30-45 minutes
season it on one side, wait 10 minutes, season the other side
throw it in oven or smoker or grill at around 225-275 until it hits 70-75 degrees
flip
once it comes up to 95 ish, throw it in cast iron or over direct heat
bring it up to 125-130 ish. throw it on a cutting board or in a pan and loosely tent with foil
let rest 10-15 minutes
enjoy
Camp Chef Woodwind
Camp Chef Sidekick
Fireboard Thermometer
Canon 6d MK II
Tamron 35mm
Zoom H1
Music -
Michael Chapman and The Woodpiles - A Strangers Map of Texas
Gillicuddy - Adventure Darling & Jupiter the blue
Thank you
Hi, this is Mason, I'm a also a cooking fanatic. This is a video helped me make a absolutely PERFECT Revers Sear Stake! I followed the all the steps all the way through and it's turned out grrrrrrrreat! Thanks!
Just to comment on the lighting up using the igniter. I had the same problem as you. Two solutions. One was to realign the igniter per some instructions from Campchef. Other is to turn from off to high more slowly
Somehow I missed this comment previously. I have since learned the trick with the off to high more slowly deal. I think when you do that it lets more gas form up before it goes to spark. Thanks!
Well done! I've got a Woodwind too, but instead of the sidekick, I have the Searbox. I agree with pulling at 95F, a lot of vids have you pulling at 110-120f for med rare but to me that doesn't leave enough time for searing. Maybe with a really thick tomahawk steak. I do find myself using the woodwind less and less because it takes a lot of work to keep it clean. I just smoke on special occasion now.
Yeah I can’t see getting a good sear pulling past 95 unless you have something astronomically hot or want medium to well done. As for cleaning, I put foil on the defuser plate, replace it only when it absolutely needs it, so not very often, dump ash after every cook and hit the grates with a grill brush after startup and that’s all I’ve ever really done. Haven’t had any issues and I’m going on about two years of use. If you want to keep it real clean and easy get one of those oven pans with the raised rack, I do that pretty often when I’m doing long cooks, doesn’t make a difference so far as I can tell with smoke level. Thanks for watching!
@@TheChowHall I bring them up to 110, and then just let them rest until they get back down to 95. Gives them more time to soak up some smokey taste, and get a bit more tender.
Hi Mason - Thanks for the reverse sear video with the smoker. I do this syle of cooking with my oven for stage one and a weber for stage two. I can get the weber to a blazing fire to really sear it afer about 90 seconds on each side. I want to buy a smoker because I also like smoked chicken and ribs but the weber is a pain because i have to baby sit the grill. My question for you is...I would really need the sidekick to sear the steaks, right? Thanks...Joe
No. I moved and don't have the woodwind anymore. I have a cabinet style pellet smoker now. I'll still reverse sear though. If i'm doing steaks I typically don't use my pellet smoker and instead just use my Weber kettle. Build a fire off to the side, throw some wood on it, meat on the other side, cover - take meat to about 100 or so, take lid off, let fire rebuild a bit, then spread the coals and sear. Or if I was using a pellet smoker for the smoky part, I'd smoke then sear in a cast iron on my outside burner or on the stove top. You could also smoke then sear in the oven under the broiler, etc. Essentially whatever you've got where you can get some good heat would work. Though if you have a woodwind or one of camp chefs smokers that will take a sidekick, i'd recommend it, because it makes it all a lot easier and more contained so to speak to the 'single' cooking device.
The probe 👽👽
Nice video and great looking steaks. Not to be that guy, but it's pronounced SUE VEED, not SOOS VEED. Those damn French and their silent letters. Thanks for the tips on thick steaks!
Well done man. Looks awesome. I have the Woodwind. I’m wondering whether to get the sidekick or just use my old propane grill with sear grates for the the final sear.
Derrick Conley the side kick is nice because you can have it all in one unit. The burner can put out tons of heat and you can get a bunch of accessories for it. If all you plan on doing is searing though and plan on keeping the propane grill anyways I’d just stick with what you have honestly.
Edit: searing and grilling I mean. The sidekick also comes with a really nice griddle top I’ve used a lot. Heavy cast iron.
@@TheChowHall Well, to be honest, I put the sear grates that I use on my kettle onto the gas grill tonight for some chicken breasts and it did really well. I think I'm going to reverse sear some steaks from the Woodwind to the gas grill with the sear grates this weekend and see how that goes. The gas grill reached 500 fairly quick (and had more to go) this evening, so I know those sear grates were screaming hot when I put those chicken breasts on there. They left awesome sear marks. I think I'm just going to mess with that and see how it goes. Cheers!
@@momstercrossfire Yeah man nothing wrong there. My wife gave me a limit as to how much space I can use up on the back porch so consolidation was a definite selling point for me. Best steaks I've ever made / had have been reverse seared either on the woodwind or my okjoe I had previously so I think you'll definitely appreciate the end product. Reverse sear w/ some smoke, can't beat it.
Bro grill care lol.!!!
It’s just well seasoned.
Always cut against the grain, not with the grain.
I do with cuts like flank and the like. Don't really bother with good cuts as I personally don't find it makes much of a difference to the end product, but that's just me. Thanks for watching!