Sear vs. Reverse Sear | Mad Scientist BBQ ft. Chuds BBQ
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- Опубликовано: 27 сен 2024
- Camp Chef brought us out to Utah to use some of their newest equipment on the market. In this video we cook some incredibly juicy steaks, putting the traditional sear up against the reverse sear. Which one comes out better? Check it out!
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I prefer the reverse sear just because I really like the smoky flavor it gets. Especially if you're using real wood. Also, really cool to see Guga make a cameo
I agree. A lightly smoked steak with a good sear is really good.
I agree, and if you want more of a sear you can just take if off earlier and/or run lower temps so you've got more headroom before it's overdone while still getting nice smoke flavor.
I totally agree.
My kids will only eat steak this way lol
I used to as well though. But I've smoked so many steaks. Just the other day I decided to switch it to and sear it over the fire first and then bring it to temp in my kamado and it turned out great. Think I'm going to stick with that for my go to and just mix in the smoked steak and the butter basted every once and awhile. Any way you cook it, steaks are great.
My 2 favorite bbq chefs/coaches/channels combined, what a treat! Cheers!
Add Guga to the mix, Triumvirate!
@@sigmablock guga was fun years ago, now he's just a boring channel who pixelates his mouth while eating lol wtf
Other than the seasoning, it was like watching a couple of amateurs in a backyard, really not knowing what exactly they were doing. They didn’t even know how to use the gas bbq like it was an unusual piece of cooking equipment
Wait...these 2 are supposed to be.. like..pros? I liked it bc they seemed like amateurs like most regular people😊
If you want a darker sear with the reverse sear method increase the difference between the current internal temperature and your desired finishing temperature when you go to sear the steak either by: not bringing the internal temperature up so close to your desired finishing temperature to begin with or by resting the steak long enough after pulling it from your low heat source that it cools down and gives you a larger buffer between its current internal temp and your desired finishing temp.
This. If you rest for ~10min it’s basically impossible to cook the interior further during your sear.
Bam. Exactly right.
I will often put it in the freezer for 10 to lower the temp more rapidly (with sous vide, for example).
Agreed. Bit of a slip up but excellent video nonetheless.
Thanks for trying my method guys. Couple of notes from me - to be fair, I always promote the JKF for thinner steaks. For the size you cooked, i'd flip then finish indirect so you get an aggressive sear without the burning y'all experienced. Second - for my personal tastes, the crust (with all of its flavor compound development) is king. So I would have still chosen that one from your board. If you want me to cook it for you and show you how its done, and why it tastes better, just let me know ;)
Deal. When do you want to cook?
What a great reply. I love the "if you want me to show you how it's done" comment.
@@MadScientistBBQ whenever you’re in texas!
@@JessPryles I’m in texas from the 18th-22nd of this month. Just shoot me an email jeremy@madscientistbbq.com
@@MadScientistBBQ as you end up with thousands of emails…
I love these videos with Brad from Chuds. Two of my favorite content creators on the interwebs.
Two of the best BBQ personalities on the tube killing it!
The banter is great in this video.
I've been a reverse sear guy for thicker steaks, and a JKF for thinner steaks. I think, after this, im gonna reverse sear, get smoke on my thick steaks, but start searing at an earlier internal temp to really get a hard sear on the steak.
When I pan-fry, I use olive oil as a binder, S&P as a rub. I preheat the pan at the highest temp, sear both sides for 2 and a half minutes, the edges for a minute. I reduce the burner to low, flip the steak every minute while adding butter, garlic etc… Pull at 125…
i love the just keep flipping method.. nice when you are hanging out by the grill and have some drinks going.
I think he said he pulled off the reverse sear at 122F, then commented it had a lighter sear than the traditional. My experience has been to go to sear closer to 115F. That little extra sear time plus doing a good dry brine in the fridge to dry the steak has been my favorite result. And I love having that smoke flavor on the steak, which reverse sear gives you the time for.
Same. I pull off between 110-115 and then sear. Never had an issue getting a nice sear this way.
The dry brine moreso allows the salt to penetrate than anything else, in my experience.
Yup, I pull mine at 110°
Just posted the same then saw this
I guess that kinda highlights the danger of a reverse sear. If you overshoot the temp on the smoke, it reduced the length of time and how hard you can sear, so you risk a diminished crust.
great on screen chemistry you guys! really enjoyable, and felt like we were all there hanging out cooking some great steaks
Between channels like this and a desire. I’ve been cooking food that rivals eating out. Thank you for sharing your knowledge.
Man we need more of these collabs.
frozen… Americas test kitchen did an experiment and found the best way is to high heat sear first then bring up to temp. So pan then oven or direct then offset. it’s the best way to keep the juices and you get the best crust!
I love the reverse sear method on the smoker. I just pull the steak at 120 to 125 and let rest with compound butter until back down to 110 then the smoker is up to sear temp and sear til 129 and it's done. Tender juicy, smokey, and nice crust too
When you guys went on the side by sides we stayed back and feasted on the scraps 🤣
I love how Bradley is always so ready to burst into song 🤣
"That little guy? I wouldn't worry about that little guy" amazing reference
These collab videos are so awesome.
*There’s a reason the “reverse sear” exists. Not sure what it is, but that crust/bark/browning sure is beautiful.*
Love these collab's with Chuds!!!
I love how Brad is SOOO impressed with the pellets at 5:25
This is my favorite bromance in the universe.
Love learning new things. I never tried resting the steak on reverse searing before searing. I have always just dropped straight into an iron skillet and rest at the end.
9:55 The guga quote!
Always good when you guys are collabing! Great video as always
Oh no, there's a bonus 3" thick bone-in rib eye. Great line
I don't think myself or anyone I've ever met has had a steak cut that thick.
I did once! It was still on the cow
I'm so sorry to hear that.
May God someday bless you with a fat ass tomahawk. Peace be with thee. Amen.
LOL 😆, well I think a lot of us have had cuts that thick if not a bit thicker when it comes to porterhouse steak. C'mon guys and gals back me up on this! 🥩🔥🔥
@@apexcustomsmokers I’m not going to lie it looked amazing but still I could off fed my boy with beef sandwiches all week with that 🤣
Srf steaks are thick like that. A ribeye tomahawk is definitely and delmonico is almost. If you are into steaks and for a special occasion it’s worth it. Who would reverse sear one inch or less thick or even sear a little steak haha.
Bout to break the bbq internet with this one
Two favorite BBQ channels and I live in Utah. Get it!!! Why didn't I know about this.
What’s up fellas…been waiting on a hot and fast brisket cook on a stick burner! I can’t be the only one ! … y’all keep smokin.
"A tasty way to spend the day" what a bad ass thing to say!
I have the 30K side burner on my camp chef pellet grill, it's awsome for reverse searing. I typically use a 11" carbon steel pan for searing steaks and thick pork chops. The griddle is heavy/thick and has a deflector on the bottom so it heats fairly even, great for smash burgers.
Fun episode. Great collabs!!!
Brad said it himself that the sear first sat longer than the reverse sear steak before they hit the grill. You know this alone makes a huge difference in steak tenderness and juiciness. Please do a repeat with 12+ hour dry brined steaks in a similar sear vs reverse sear.
Man favorite chefs where there.The two of you. Guga and Hey Girl. Wow!!! The only ones missing is AB and Malcom.
You 2 have great chemistry. I love the personalities!
Picked up a load of grills from Camp Chef in Utah headed to Academy in TX. Good ppl
I can't remember who's video it was but, reverse sear with zero resting time after the sear, has become my new default, as the crust stays a crust, where when you rest a steak the crust becomes less crusty.
middle sear - low and slow until about 70F to drive off moisture, sear to desired crust, finish low and slow to hit exact target doneness.
“Splits into its ions” lol
I find having a griddle on the firebox of an offset makes reverse searing a breeze. Add to that you can do breakfast on it during brisket cooks 🍳.....🔥🔥🔥
My mouth is literally watering
Jeremy dropping that BBQ Central podcast "do it live?" lol all the Easter eggs.
"I know it doesn´t look that good right now"... I know what you did there, Chudboy... By the way, the chemistry you guys have, is amazing. So much fun...but anyway, how not getting fun cooking some good steaks, eh?!?
I’ve had 2 amazing grills in a row for steak. I use Charbroil grills. I have no problem at all getting my grill to 650-700 degrees. 4-1/2 minutes on each side, and a little longer maybe 5 minutes for really thick ribeyes. They are amazing, far better than any restaurant I’ve ever tried. I use kosher salt, ground pepper and onion powder. NOT GARLIC. The onion powder only makes the steak’s flavor pop, but doesn’t taste like onion. When done, Input a few pieces of real butter on them and rest for 5 minutes. BEST FOOD I’VE EVER EATEN!
Thanks guys for another great video. I just smoked a bone-in ribeye roast using my Weber Kettle with a Slow and Sear assembly. I kept the kettle temperature just around 250 degrees and the internal meat temperature hit 130 degrees when I took it off. Everyone was raving about the meat. However, after watching this video I realized I have a lot to learn about how to cut/present the perfect cut. I was trying the old Prime Rib cut from the Casino restaurant. You guys didn't do that. Please make a video on what to do.
My way to do it perfect: using aluminium sear grates, infrarot thermometer for the grilling surface and thermapen for the meat. Youst like all the champions at every steak grilling contest. Cheers !
Thank you for the super troopers reference! Love you guys!
Reverse sear is better if you can nail it, but it's dangerous compared to traditional. With Sear I can get the crust I want, then bring up the temp perfect. Reverse sear, I've had times where it got to temp before I had the sear I really wanted. Cheers!
This! I’ve overcooked too many times.
It's simple - you see Brad you smile. His positive energy is infectious.
Cool. This is where I live. Fun to see sand hollow as a back drop for your video
The whirring in the bg at 4:43 I thought was one of the hosts going “Uhhhhhhhmmmmmmmmmmmmm” lol
Chud nailed the opening tune
I enjoyed this, thank you! I’d love to see you guys do this with traditional smokers, maybe searing over fire. Thanks!
Love your guys collaboration. need more 🙏
Something I've never tried but seen on RUclips is people getting it to preferred temp letting it rest then sear it! Looked good and the cooking after the fact has stopped!
Loved the guga reference lol
I appreciate the Super Troopers reference. 😂
Great video, beautiful location and 2 honest BBQ ambassadors. Thanks for the Super Troopers reference, this is how my friends and I do it too! I've got a 11.5 brisket on my Daniel Boon GMG going right now.
This reminded me of the South Park episode where all the viral video people met up. CHOCOLATE RAIN!
The reason pan searing(normal sear) is most used by chefs is because it is far faster to make and requires less watching. When you have to cook fifty steaks at a time you have no time watching them reaching temp then resting and then cooking
Brad's all over the place these days, looks good 🥾🐍🇺🇸
Snake in my boot! Chuds is badass!
For the just keep flipping method, I always thought it should be flipped every 30 seconds. I wonder if that would have helped.
yeah that was immediately my takeaway issue for that.
Part of the reason the flip method burned was that they used regular butter. The milk solids burned way below that sear temp. Should have used clarified butter at the very least. Avocado oil would have been best with a smoke point of 520 degrees.
@@keithprosser6575 Another good point.
My four main food RUclipsrs I follow are all in this video. Nice!
Nothing like a good super troopers reference
I guess I’m the only one that noticed whoever sang in the beginning has an amazing voice
Best Idea is to beg your way over to Guga's place for a steak. I've been unsuccessful, but someday Ill get to try a Guga steak!
Cooking inside at home, I do something a little unorthodox but it seems to work pretty well. I dry brine my ribeyes overnight with kosher salt. When I'm ready to cook i throw them in a toaster oven set on 250 for 10-15 minutes. The outside is still mostly red with maybe a little gray in spots. I use an enhanced ceramic skillet, melt a little butter in it, and remove it from the eye. The eye is set to a touch above medium high. After I've taken my steaks out I will put the skillet back on the eye and right before the butter starts to brown, i will put my steaks in. Flip after 1 minute, Flip and rotate next minute, flip after 1 minute, remove after another minute. 4 minutes total. It may need another 30 seconds or so on the original side if your skillet wasn't quite hot enough. Allow to rest for about 7 minutes. I get a perfect medium rare with almost no brown or gray between the pink and the crust. I add a little butter on top after they come out of the skillet and a little black pepper. I don't use pepper before so no chance of it burning. The butter browns as I'm cooking but doesn't burn as it would in a cast iron that hot.
JKF works best over an open flame in my experience. Something about the flat top messes with it. I did a massive rib eye on my weber that way and it came out perfect.
I cooked a huge chuck steak just like the one in the middle, and it was fantastic. I actually love the red glow that turns to a lovely crust when seared. Plan on doing it to a Picanha roast soon.
I find the best temp to aim for before the sear with reverse searing is 95- 110
Lol you guys work good together! Funny
Do you get as much smoke taste with the standard sear? It's usually said that after a certain temp meat won't take smoke anymore (or vastly reduced penetration), so a standard sear the outside will all ready be over the temp for smoke penetration if true.
You get more, and less; the compounds in smoke that are flavourful are water-soluble, so the moist surface will absorb more of the flavour compounds, but if the moisture leaves the steak, it'll also pull some of the flavour out. Best bet would be to get it started over smoke and then sear it, then finish it in the pit to get a consistant internal temperature without oversearing the outside crust as they did with the improperly-done just keep flipping (it's supposed to be flipped approximately every 30 seconds, and they didn't flip it nearly often enough).
Yes it needs to be open during startup
This was great.
Old traditional was regular sear.
Then Kenji introduced the reverse sear which became the new go to traditional.
Now we're back to old school
No question that sear is really important, but half of what makes reverse seared steaks so great is that it makes the meat super tender because of its slow rise to temp and you guys didn't really talk about much of anything but the sear itself. That's the entire point of sous vide, slow cooking (and to the perfect temperature) makes the meat super tender, except reverse sear allows for the outside of the meat to become more dry than sous vide so it's the best of both worlds.
Psyched for a Guga Collab baby!!!
Let's Dowih!!
In every JKF Jess Pryles video she also says to utilize two-zone cooking and move to the cool zone once the crust is where it should be, ie not burnt.
Such a good video. 3 of my favorite cooks
I like both ways. I probably use reverse sear more often. But i like slow cooking at 175 to 185 then searing at 1000 degrees plus. For 15 seconds per side twice. Searing first using the same 1000 degree 15 seconds per side twice is also great then in the oven at around 200 degrees works well. Alittle wagyu tallow on them in the oven also helps!
I think reverse sear is best if the low temp cook is done in the oven (not in smoke) and the sear is done over charcoal or in a pan. In my experience that's better than all three methods presented here.
YES! Will there be a colab with Guga or Hey Grill Hey? That would be amazing lol
Dry brine with (SPOG) for min 4 hours. Then onto the smoke indirect at 180f for 1/2 hour or until 110 internal. Then onto the sear until 125-135 internal. Thanks to the Meathead book. 👍
“From Texas” lol
Great video..Is there a difference in sear with a hot flat iron vs open fire flame?
My personal observation is that the sear-only steak was cooked in burnt butter. It would seem that the effect of that would be negative. But I thoroughly enjoyed the comparison, thank you for the video.
What a great colab you two!
Guga should have been in on the taste test 🤩
Forget Bennifer and Brangelina, is this the beginning of Braremy?
"I know it doesn't look that good right now"~I see what you did there xD
I prefer a reverse sear over an open flame I use smoked wagyu tallow before it hits the flame on each side.
The two of them are like; We are gonna eat some steak.. "for science" right... All of it looked good..
For a real reverse sear, I always dry brine a minimum of 5hrs. Then the steak goes into the freezer for about an hour. You don't want it frozen just a chilled as it can get. It will soak up twice as much smoke flavor before hitting temp
Wouldn't that risk drying out the steak due to increased cooking times? I think that can also be useful with a traditional sear if the steak is very thin to avoid overcooking the center...
@@daniel.lopresti it's how I've been doing it for the last 5 years. Everyone who's tried it thinks it's amazing. The key is to keep it on the top rack, opposite end of the flame. That way it's raising temp and soaking up smoke without direct heat
Can I use a cast iron grill or pan placed in a gas grill to sear after I smoke it?
With theJKF method, you have to flip much more often. You let it sit too long on each side. Flip every minute, and you won't get the gray bands, and you won't burn the sear.
Very strange to use butter on the sear patch/side burner at a temperature so high that the butter turns brown immediately, you risk burning the butter and if that happens you can "just keep flipping" as long as you like, the bitter taste from the burnt butter is already infused into the steak. I would rather go with a hi temp natural oil ie avocado oil for searing, or at least I would use clearfied butter. Pretty sure your just keep flipping steak would be a whole different story if you done it right. Btw. I would also let the salt penetrate for longer, especially when doing thick steaks like that. But that I get, it was a live event cooking, and little prep time. But the choice of plain butter that I think was just plain lazy and borderline disrespectful to the steaks. Nevertheless, it was great to see you do this experiment.
I don’t know what butter they used but if you utilize unsalted butter it has a higher smoke point before burning just a thought
They may be using clarified butter which has a smoke point of 450*F.
@@selkieboat Not unless they sell clarified butter (ghee) in blocks like that? Maybe in the US but never seen it myself... pretty sure the way it instantly went dark brown it must've been butter.
Make sure your lid to your smoker is always open while it's starting up folks. Get the bad smoke out first!!