Reverse Searing: The Temperature You're Missing
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- Опубликовано: 1 окт 2024
- A lot of folks say you should reverse-sear a steak in an oven or grill set to around 225 °F to 250 °F. But what if I told you that the temperature your grill gauge is measuring is a lie and that there are three hidden steps in reverse-searing that almost no one notices? Sounds like b.s., right? This video explains.
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‘Your steak is mostly water with some shit mixed in it.’
You missed your calling as a waiter Chris 😂
Sounds delicious.
That must be where the phrase "Dad, Can I have some more of that good shit?" comes from!
The goat actually cut a weber in half for a 30s clip.
Maybe it can be converted into a weber pizza oven?
Not just cut, that looks like it's done by a waterjet!
Why drink water when you can just eat steak?
Gatorade is for the weak, just drink beef broth.
you mean drink steak ;)
Steak-shake?
fun fact, mammals living in very dry conditions can get all of the water they need through fat catabolism, we humans also get some water that way but we don’t eat as much fats + we aren’t adapted to living in super dry environments so we are way less efficient in how our bodies use water
This could be the start of a Waterboy/B99 crossover where Bobby Boucher's tackling fuel is Boyle & Terry selling bone broth. "Booone broooth...H2O! Booone broth...H2O!"
I like the summary graphic at the end. Easy to screenshot for notes. Thx.
You're welcome, figured it would be helpful.
Your last video was mind blowing, I went to a fancy steakhouse and ordered a pretty fancy skirt steak. I decided to cut the steak as soon as it arrived to the table. At the beginning there was more water leakage than the cuts at the end of the my meal, however, the hot bites of the steak felt juicier than the cold pieces of steak that didn’t leak much water.
The belief of resting the steak to make it juicier comes from the fallacy that water coming out of the steak after cutting equals juiciness lost, but there are more factors that contribute to the juiciness of the steak than just water.
Thanks for the unparalleled content, you're the GOAT 👑
@ChrisYoungCooks we need your Predictive Thermometer in Europe, it's time to retire my Meater. Please!🙏
Your videos are awesome. It's always a pleasure. You explain these things perfectly.
dude you sure didnt piss me off. ive been in this industry for 20 years and like a lot of things, its just how its done. like resting. nobody has even questioned it because its just how its done. im always open to new information and i think to be viable in the cooking industry you have to be willing to adapt quickly. youve blown my mind mr young. i also appriciate your potty mouth. it brings a level of realism that i can respect.
Chris, will you ever reveal your increasing stash of cut in half stuff?
Some day I will do a tour of my growing collection of cut-in-half objects…
There appears to be some round device with a Combustion Inc yellow bezel attached to your grill... something new in the works?
Maybe....
@@ChrisYoungCooks It explain why you're trying to teach people to reduce their BBQ's temp. This device likely will control the top-valve to do that for you. Next device, something that turns the grill grate for you and flip the steak ;-) (and in 5 years, a device that eat it for you)
It's replaced where the thermometer should be, not the vent.
I think the hood ornament is being replaced with, at a guess, an IR thermometer or similar to get the cook temp at the grate.
That way the predictive thermometer gets the surface and surrounding and core temp, and the top thermometer helps you control your grill temp accurately.
That would allow software to tell you when to take the steps Chris outlines, or it could have a blower at the bottom vent and do that for you.
or it's just a drop-in replacement thermometer which ties into the existing data capture software?
Because to me, that would make the most sense
@@horrorhotel1999 Maybe. The trouble is that BBQ lid thermometers are not that reliable as they aren't measuring temperature at the grate, so it's only a small enhancement and not as revolutionary as the multi sensor approach.
Maybe they have done experiments and gradient modeling so they can use the external sensor on the probe with the top temp to model the entire cooksite, either way I guess we wait and see.
Always top tier content Chris! Thanks for the video!
6:45 the only thing that i find weird about your videos is you faking eating the meat 😆
Wasn’t fake eating it. Was practically drowning in saliva from chewing and swallowing while trying to deliver that wrap up.
At 7:19, for step 4 , should the core be cooked to your target temperature, or a certain amount below to allow for carryover cooking? I get that the carry over should be minimal with the low oven temp but is it actually zero/negligible?
It depends on how close the surface temp is running to the target doneness. If you’re truly going to equilibrium then there will be no carryover. If you’re maybe up to 5F above target the carry over will be very minimal, maybe 1 to 2F.
I’ve got (2) of your thermometers that are scheduled to arrive today! I thank God that it’s a 3 day weekend so I can run all the experiments. I saved up for a while for this moment and I have so many ideas ready. I’ll be incorporating the su vide, cold smoking, reverse searing and deep frying. I picked up 2 bags each of Pecan, Cherry and Apple wood, so that the fire never dies! Let’s GO Chris!
Thank you for being a customer and happy cooking! BTW, if you're not on our subreddit, it's a good place to ask specific product use questions and get faster answers (I'm pretty active there). www.reddit.com/r/combustion_inc/
You will NOT be disappointed. One of the best investments in kitchen equipment you'll ever make. It's like the Golden Key that unlocks all locks. I used mine to make the most perfect Beef Wellington we've ever had, and then the best Ribeyes we've ever had, and I've been cooking for about fifty years now. It's definitely a "Where have you been all my life?" moment the first time you use it. Have some serious fun, my friend!
Just curious, but how do you get your grill to drop in temperature so quickly? I use the SNS Kettle. If I completely shut down the vents (top and bottom), it takes the temperature about 45 minutes to drop from 300 to 175. I'm curious to give this a try, but that would break up the cook considerably. Unless I'm missing something, of course.
Tested this out with the Combustion thermometer, my oven, and picanha cut into steaks. Perfection!
Thank you for giving me science behind resting inbetween the cook and the sear! I’ve been doing it this way for awhile because it just made intuitive sense, but no recipe mentions it. Off to learn about juices now. Thanks Chris and keep it up!
You are so welcome!
Could i ask, do we need to account for carry over cooking when we take the meat out of the grill/oven to cool before searing it at high heat ?
Or is carry over cooking not something we think about in 1st part of reverse sear method ?
Carry over becomes very minimal with this technique. A degree or two at most if you go as low as I do here.
Good video. I just let it go in the smoker set very low until it hits about 118 (depending on how thick it is as to how long that takes - typically a little over an hour) and then blast the heck out of it at 550 on a cast iron griddle - gets a fair bit of smoke flavor, a perfect crust and comes out a beautiful medium rare. When it isn't broke, I don't fix.
Pretty much exactly what I do. I'm down for "optimizing" and such, but there's also the effort-vs-diminishing returns compromise that exists when I'm cooking at home, and a standard sous vide or low-n-slow reverse sear hits the right quality-to-lazy factor for me.
Yet another great video from you! You are spoiling us with your knowledge sharing!
When will you sell your thermometer in the UK and EU?
137 Gang represent.
133 salutes you
The spinning the grate thing is a bunch of crap. They call it cold searing. The idea is that you don't want to form grill marks so if you spin the grate so that the cold side is now over the coals, the grate won't put grill marks on the meat. Do this experiment. Let that grate get nice and hot for 15 minutes on one side. Spin it, then put your hand on it. Enjoy treating the 3rd degree burns. That shit stays hot! Spinning works 1 time maybe. Just use your tongs to flip it from 1 side to the other. Weber grates don't spin easy anyway. They get caught on the tabs. You have to spend like $80 on a slow n sear grate to do that, and I'm telling you it's a big waste of money.
So if i stir some shit into water, I get steak?
What about Burgers? I like Tavern Burgers - I like em thick, juicy, pink in the middle with a good sear all around it for that good charbroil flavor. You are suppose to start them off like slightly flattened meatballs. They should be a 1/2 lbs each. It's the recipe from the New York Times Tavern Burger article. When it work they are Great - Problem is I cannot do it consistently and I'm not sure why. I can over cook the inside and or ruin the outside sear. Perhaps some of your knowledge could help but I do not see a video for such a burger. Will you please make one?
This is why I love your videos, Chris. No filter of language, facts and data delivered with proof, and touch of humor we have to look out for.
Every time I see your videos I still remember the turkey episode where you mentioned to make a cocktail and start a political conversation 😂.
Jokes aside, I’m going to try the lemon juice trick. Thanks again for more info, a great video, and being yourself.
Awesome instruction. Could you do video about whether salting the steak before cooking helps it more tender and what is the ideal length?
I like to reverse sear rack of lamb at an oven temp around 160. The first time I used your thermometer while doing this I noticed that it reported an external temp of 145-150. I initially thought my oven temp control was off but eventually realized it was due to the evaporative cooling at the surface.
Yes, water leaving the meat as steam mixes with the hotter oven air and everything is *much* cooler around the the food, which is what the handle is measuring.
@@ChrisYoungCooks I usually end up adjusting the oven temp up and down to target the finish time to align with other dishes. I do usually start off at a little bit higher temp, but this video makes clear I could start at a much higher temp as long as I am monitoring the surface temp with the thermometer. Could you add an alarm for the surface temperature so we wouldn't have to monitor manually?
Alarms are a very requested feature and they're in the works. We've just released cloud sync and now the developers should have some time to start working on this feature (I want it too).
@@ChrisYoungCooks FWIW I have two of your thermometers and have gifted three others to siblings. One suggestion for future hardware is to be able charge the base unit and probes with one cable, e.g. like the Typhus probe.
"The temperature of the steak will stall."
STALL WARNING!
Push the nose down! PUSH THE NOSE DOWN!
Can you possibly make a trimming guide to normal steaks? I hate buying cheaper steaks... but they aren't so bad when you trim them and cook like this video.
Chris, since you are testing the GE Indoor Smoker, it seem to me that these temps you outlined in this video match what that appliance is capable of (170-300°F smoking/cooking temp, 140-170°F holding temp)...
Currently doing a lot of testing. So far, temperature performance seems very well tuned.
Really hard to believe this is the first major channel I've seen apply barbecue knowledge to grilling steaks. Always wondered about the effect of stalling on regular grilling.
Yeah, I just sous vide and throw them on the grill for a sear.
Thumbs up for the technical breakdown. Not 100% on your technique, though.
Probably a stupid question, but when you say 137°, are you taking the steak off at 137°, or you resting it until 137°?
Sorry about the run-on sentence.
No way did Chris cut a cross section out of a grill. The GOAT just doing GOAT things
I have a rather large and growing collection of cut-in-half things...
How much charcoal do you like to use? A full chimney? Looks like lump charcoal in the video. I'm going to have to practice with my Weber a bunch more to be able to quickly nail those temps! I would actually love a video just on expert-level control over a charcoal fire!
It's lump charcoal in the video, but I use briquette more often and, to be honest, they make it easier to control the temperature. I don't need much coal during the heating step, maybe one chimney worth or even a bit less. I'll typically restrict the bottom vent by 50% and the top vent by 25% to hold things around 300F, then I'll restrict the bottom vent by maybe 80% and the top vent by 50% to 75% to get the temperature down to 175F, and then everything is just cracked open to keep the temp hovering around 150F. It *will* fluctuate, but that doesn't matter much. Obviously, a gas grill is a heck of a lot easier, but with practice its definitely do-able on a charcoal grill too.
@@ChrisYoungCooks Thanks! I'm fairly new to grilling with charcoal but I absolutely love the taste so I plan to stick with it long term as I learn it. I also really love the Combustion Inc thermometer (I got the range booster and the display)! Despite owning many different thermometers, yours is the one that has made the biggest difference for me in terms of learning about what's actually going on in my oven, frying pan, or grill! Thanks so much!
So glad to hear that. Thank you for being a customer.
Explain the beef fat and butter mixture. Obviously the beef fat is cooked before you douse the steak. How do you do that?
I use beef fat that’s rendered out when I make beef stock. Then I just save it to cook with later. Add it to things where I want to punch up the beefy flavor.
I like reverse sear but it has more steps and monitoring than to do the normal searing first, which you don't have to worry about overcooking and then just let it sit on the side and you only have to monitor the temperature once until done.
I know this video is old, but do you have any video o article recommendations for how to control the temp on a charcoal grill?
If I were a cow and become chris young's dinner I'd be honored
Would this technique work in an electric oven, i.e. would an electric oven respond quickly enough to a lowering in temperature?
Reverse sear at 250? Aren't you supposed to do it really close to the coals which is like 800-900 degrees?
What's the yellow thing on the top of the kettle bbq?
Was also wondering this
Poor choice of words: your steak is mostly water with some shit mixed in. Do you really need the word "shit" to express yourself?
Why not just have the temp at 10 degrees F above the desired doneness the whole time? If you have the time to wait of course - that sounds ideal to me.
So making a sou vide like steak with grill is that complicated, why not just sou vide it?
Aww yiss my monthly dose of Chris Young's steak advices
I have two combustion thermometers, I love them!! But always get them confuse which ones is which. I've used the photo mode on app and still fail.
It's would be great if you made different coloured thermometers or even caps you could put on them.
Also do you think you could put of measures of temperature on the screen at the same time? Like thermo 1 thermo 2?
Cheers! Love your work
Haha I've just read that back, sorry for the poor use of grammar.
Would love to see a similar breakdown on how to get the best results with the cold sear method.
I’ve been thinking about this. Cold searing is a weird technique that mostly works in a narrow number of cases. So, yeah, may do a video on it.
@@ChrisYoungCooks It's been my go-to for a while now for ribeyes. I feel I own the technique, but I have felt that way about everything until you dive deeper into the details. Thanks for all the great content.
I tried to read all the comments, so this may be a double top. What is the butter and tallow sauce that you apply after slicing?
Biggest problem I see is getting my grill to adjust to exact temps like that.
How will a grill quickly drop temps like that,no way you drop temps like that on kamado you will ruin the steaks
So at 150 celcius malliard develops with no problem?
Hey! Would using the thermometer's ambient temp be better than the oven or grills built-in thermometer?
You start with a 300 degree grill temp then after desired steak temp reached you drop the grill temp to 175 degrees ... How in the world does one lower or drop the temp ~ 150 degrees? No way on my BGE or my wood fired oven...not possible!
BTW just got your probe set!
You can't drop the temp that quickly with a BGE. So you'll need to start at a lower temp.
Steak, just like humans, mostly water with some shit mixed in it.
Instructions unclear, winded making chicken. :)
Say, I want the core temp to be 137F. We do not set the Combustion Inc core target to 127F to factor 10F carry over heat because of the 'sous vide-like' grilling method shared in this video, correct?
Correct, no need to allow for more than maybe 1F to 2F rise during resting depending on exactly how hot your surface runs.
Hey Chris, have you ever thought about doing content on cast iron cookware?
I guess I use a reverse reverse sear... I sear first around 375 on the grill then go for the slow finish cook in the oven around 225-250 shooting for 134-135 as my final target. I've done plenty the normal "reverse sear" way too. A ton suis vide too. I really like the way I'm doing it now because it's absolutely impossible for the sear to overcook since the steak is cold. Works well for me.
Since resting doesn't really matter, why slow cook all the way to the desired temperature? Instead of going all the way, then resting and cooling by 10 degrees, why not stop 10 degrees below your target? Maybe just to heat up your grill? If I plan on searing on a salamander grill separately, do you think I could just pull it off 10 degrees below?
You could, but the surface will be at your desired temperature by the time the core is 10 degrees lower, so you will overcook the meat near the surface during the sear.
Could a laser thermometer accurately read the surface temp of a steak vs. a probe thermometer? Or do I want to read just under the surface?
IR thermometer absolutely can be used to measure the surface temperature. But keep it close to the surface so that you're not taking an average of the food and the grill surfaces around it.
Just watched this video a 4th time. Stake is in the “stall” zone now I think
omg, give me celcius too man. Normal people use metric system.
Great content and always thought provoking. Steaks do stall during a cook, which most people aren't aware of. Dealt with this last night during SCA Competition in Nevada. No doubt I'll watch this again and again and incorporate key aspect of what you're teaching into my cooks. Thanks Chris. Steve
Hope the competition went well
@@ChrisYoungCooks results could have been better. I got in my own way. On to the next one.
Exactly how I like my ribeyes too! It is this little window between medium rare and medium. I thought I was the only one... this man earned a subscribe and I'm going to buy the thermometer next week.
Each step it stop around 20 minutes. So did the steak take 1 hour to cook?
The rational ovens have been doing this for a long while, although not reverse sear. It starts at 430 to sear quickly, then drops to 350 for a bit then drops all the way down to 170 and eventually to 150 for big roasts.
Would love to hear your thoughts on Max the Meat Guy's video "Is thawing meat ACTUALLY necessary?". Specifically, how was it that he cooked a frozen steak in a pan and yet ended up with a steak with very even cooking (i.e. outer edges and core had similar levels of done-ness. Minimal/no temperature gradient)? I thought he wouldn't get that result considering what I learnt in your video "Why You Should Temper Steaks"
Well... Instead of letting steak cooldown and loosing like 20 minutes, didn't you just think about doing reverse-sear to a lower temperature? Hitting 100 F in the core of steak makes is perfect for pan-searing. Pros: you don't have to wait for cooldown, you spend less time reverse-searing. Cons: none.
I'm wondering, how are you prepping your charcoals? Admittedly, I've only ever had access to rather poor quality grills, but I can't imagine the difference is that great: how do you dial a charcoal grill to 175F? Practically speaking, a full charcoal chimney will never be able to get as low as 175F in a grill. Considering that I will always use a full chimney so that I will have something left for a proper sear at the end of a reverse sear, my experience is that a full chimney worth of charcoal (even lump) can never be dialed down quite to 175F. Isn't suggesting a 175F zone 2 cooking (which I'm guessing is about a 2 hour and 45min cook for a steak temped from the fridge for 4 hours) just rather impractical, asking for twice the amount of charcoal every time? Am I off here?
And on an unrelated note: please release a product with your TrueCore technology in a probe that is not as thick as your current thermometer! Even if it's not wireless, if you release a thermometer that's only as thick as standard wired temp probes, that will be an INSTANT buy for me! Something equivalent to my Thermoworks Smoke X4 but with the TrueCore technology seems like a fever dream for many people.
I'll try the 15 minute rest before searing!
How are you changing the temperature on a Weber , from 300 down to 175? That will take 10~20 minutes
That why I say you want to start dropping the temp before your surface temp reaches the target doneness. I do it by using a modest amount of charcoal to start, and then closing the bottom and top vents to around 80% closed on the bottom and 50% closed on the top to get down to 175. When I drop to 150F, the coals have burned down more and both vents are only slightly cracked open.
How do you determine and then monitor the “surface temp?”
I've been having some trouble with this. It's pretty hard to get from 300 to 175 in a kettle. It takes a while. I have better results cooking at 250 to a core temp of around 110. Then pull the meat off, and wrap in foil. For the next 15-20 min get the coals up as hot as you can possibly can get them. The meat will continue to carry over to 120-125 during this time. Once it hits 120, take it out of the foil and sear it 30 seconds, pull it off. Flip it. Wait for flames to die down. Sear the other side 30 seconds. Repeat until both sides are golden brown. Check for core temp after every 30 second sear. When it hits 135 you are good. No need to rest it as you already rested it before the sear
Dude, my method is the best. 600° Webber kettle grill with charcoal. Grill the steaks over the coals until you have the color you want, then over to the cool side(remember its 600°) until internal temp reaches 125°. Take it off and let cool for about 5 minutes or so. This method works best for a 3" thick ribeye.
So you season your steaks AFTER cooking? I usually do it before (kosher salt, coarse ground black pepper, and garlic powder. Is there a specific reason why you do it afterwards?
I see you using a Weber grill made out of steel. However, what is your steak cooking strategy for the kamado (Big Green Egg) enthusiasts where the cooling down of the grill itself doesn't happen so easy and quickly?
The Enzyme that makes the meat tender works only to 48°C, so if you heat your Steak fast, you will never have as a slow heated one... I actually sous vide at 48° for 2 hours and in the last hour I put it to target temperature. Try it, before you bash me :)
I was confused why carryover cooking wouldnt overcook the steak after step 1 but I missed that all those temps are surface temperature. Hope others dont measure the wrong temperature executing these steps.
One thing that I would find very interesting is to measure different cooking method’s initial and final weight for the steaks. Something that could give an indication as to how much water (juiciness) you’ve lost throughout the process
Yet again, you were right. Just tried out this method and made a 100% grass fed new york strip, taste about as good as it could. Huh, who ever thought that applying the scientific method to cooking steaks would produce the best way to cook steaks...lol
Cooking ribeye to 137? Interesting. I never would have thought to do that because I love medium rare stakes. I'll have to give this method a try!
I don't love this temperature for every steak (I prefer ~130 for a strip steak), but rib eyes have fat and collagen between the different muscles and at 137F that breaks down quite a bit more and I think it's more pleasant to eat, especially if it's a really thick steak.
It's all the rage for ribeye among sous viders, mostly due to a better fat texture
I used to think I liked my ribeyes medium rare until I blind tasted them cooked at various temps. I’ve found that for me, 137-139 is the sweet spot.
Lol I like how the Giant Grill Gauge is hidden in this video
I have tried this technique twice with roasts with an internal temperature probe in an oven and gotten it wrong both times. I stopped well ahead of what a perfectly done steak should be in terms of internal temp and while it wasn’t dry, it certainly wasn’t as juicy and tender as when I’ve done it sous vide before. I know it’s in part bc the steak basically digests itself during sous vide since the cooking temp is so low that enzymes stay intact but even still my results never measured up to what I’d expect from a good steak.
For my home setup, I think I’ll stick with sous vide in the future.
I like the cut of your Jib sir! Or at least like your detailed description of a steak😂😂. “Water and Shit” sincerely well described.👍🏻
I have been waiting a long time for a proprietary video explaining your reverse your method because in the past, I’ve had to piece together bits of information for multiple videos, and there were some gaps of information. The only thing that I am struggling with now is what to do if you live in an apartment with no grills and just have an oven? I’m assuming I’ll have to get two cheap thermometers one for the surface and one for the terminal core temperature as I only have one right now, but not sure how to adjust all these temperatures and check the surface temperature inside an oven with the door shut.
Thanks! I would like a video on ground beef cooking, because I find measuring the temperature of ground beef very unreliable compared to real steaks!
When you cook all the way to the desired core temperature in the oven / grill, is there no carryover cooking that increases the core temperature further while it rests before you sear? Wouldn't it make sense remove from the oven slightly before the desired temperature to allow for carryover cooking while it rests?
Very much enjoy your videos. In this one, would a viable alternative just be a one step of setting the oven to 5deg above target temp and waiting for the core to reach target?
Love your channel and seen some of your videos, but this one was really spectacular. So, subbing and going to watch you more as you teach us about steaks, BBQ, and other things.
Is it normal for the temp to drop at the stalling phase? I dropped my oven to 80C and the steak has dropped about 5 degrees and has been hovering there since and I'm wondering doni need to lift the temp more?
Is that an unannounced grill thermometer I spot
At first, I thought they might be working on an automated damper until I saw that it’s where the thermometer would be. Both would be fantastic.
How cool would it be if a Weber kettle could automatically adjust temperature to replicate Chris’s method based on input that it receives from the temp probe.
Hey Chris
Interesting finding... I'm wondering if this can be applied with low n slow texas style big hunk of meat like brisket as well. Go full blaze to develop the bark, then lower the temp as the meat approaches sweating temps at ~165f.
Hmmmmm
I've been doing a lot of experimenting around this, and in short I think the answer is yes.
@@ChrisYoungCooks Will try it this weekend, I'll report back my findings.
I think this video answered why I didn't get the edge to edge results I wanted with my last steak. But many others have speculated it wasn't because of the constant temp, but because I dry brined for a day. Id love to see you do some dry brine science and how it affects your cook or your sear!
I came to this conclusion myself also when cooking in a pan. I often pick up the steak/chop and brown the sides a bit when im approaching target temp to ensure i dont race above the target. the last video and this one is super useful!
That steak looks amazing! Really makes me wish I could use a grill (NYC apartment living down side).
The cooking can all be done in an oven. And pan searing is still delicious.
0:20 Tomorrow I'm testing my own theory in putting hot water from the faucet in a pot which should be about 60-65°C (140-150°F) with a steak in a ziplock bag (vacuum sealed with water in sink) and then putting it in the oven at 60°C for 2 hours. I can't see why that wouldn't work. And if it works I definitely won't spend any money on sous vide equipment :D
It will work. I also tried to put steak in 5° above target temp and then just top up with boiling water occasionally. Works fine. But sous vide equipment is really affordable now, it's not worth the hassle. Just fork over the 50 bucks or whatevrr
@@MatzesI just don’t see how that would be any more work than with proper equipment. I mean I just take hot water from the tap, put the meat bag in it and then put it in the oven for 2 hours
It works, but your oven will need to be hotter than 60C to keep the water at 60C because of evaporative cooling, so expect to adjust it. And the oven will tend to cycle on and off a lot, so you'll get fluctuations in the temperature of the water. And when the water isn't stirred you can get hot and cold spots in the water that can be an issue.
@@ChrisYoungCooks forgot to add that I will put on the lid of the pot to limit evaporation. But perhaps I should set the oven to 65°C to adjust for temp variation. I also plan to check the water temp with a meat thermometer every half hour or so. In about 24h there will be an update if I don't forget.
Simply leave out the water and set your oven to 60°C.
Love this, but I have a question on something I saw in the video. The cap of the ribeye is my favorite part, but it's so easy to overcook. Would it be better to set the ribeye with the bone facing the center (closest to the heat source)?
How do you measure and control the grill temperature?
Grill gauge if there is one, otherwise I'll use a wired thermometer to position a sensor near-ish the food. If all else fails, I'll poke my instant read thermometer through a vent hole somewhere in the lid to measure the air temperature.
It's a clever presentation. I've used sear and reverse sear, mostly with remoe thermometers but also the probe. This is a great infomercial and I wish you great success with your product. One day when you're really into making a point, compare four thermometers on identical cuts of meat on identical grills (sorry, Propane or commercial ovens here) and show a difference. Until then, Set it And Forget It!
I tried this in my Masterbuilt Gravity Charcoal grill, and I didn’t even get the grill down to 175 before the internal temp was done. Maybe I’ll start it at 225 next time?
There’s definitely a learning curve to how quickly you can drop a grill’s temp. Big heavy grills are sluggish and I would generally start pretty low since it’s hard to drop the temp quickly once the mass of all that metal is hot. The thin Weber kettle grill is definitely more nimble since there isn’t a lot of mass.
@@ChrisYoungCooks starting at 225 also didn’t allow for the grill to cool to 175, but the surface temp held just fine at 137 while the inside caught up. The steak was only 1.5 inches thick, so I’d imagine a thicker steak would benefit more from dropping the temps as the surface heats up again