I've overcooked steaks doing a reverse sear. It takes a bit of practice to know how much heat you'll gain from the sear. The front sear allows you to take it off at just the right time. Thank you for doing the test.

@Cookoutcoach

5 жыл бұрын

Grill Top Experience lol I’ve been there myself, lot of variables there...the one that got me in the most trouble was always the thickness for sure.

Great video man!! Loved the camera angles you were getting. Really good job!

@Cookoutcoach

5 жыл бұрын

NOT ANOTHER COOKING SHOW thanks man, I really appreciate. We’re always trying to get better 👍

GREAT comparison! You also raise a nice point about not all front sears being equal. With practice a front sear can be exceptional. Over the years I’ve gravitated to RS with 2” and greater. FS with 1.5” and thinner.

@Cookoutcoach

5 жыл бұрын

Thanks guys, I definitely believe if you don’t have a high temp front sear it’s not going to be as good as a reverse sear. I’d say that’s a pretty good rule of thumb when it comes to thickness on steaks, thanks for watchin

@felixh35

4 жыл бұрын

SnS Grills hi. What is the reasoning why it’s preferred to use reverse sear for steaks 2” or thicker rather than the front sear method?

Thanks for the video. I just found your channel on the Owls Nest talk show. Have a great day.

I'd call it a very close tie for sure! I'd been doing nothing but reverse sear for quite a while, but have started going back to front sear when I'm tighter on time and I haven't noticed much of a difference.

@Cookoutcoach

5 жыл бұрын

TheKettleCookers exactly, and if there’s not much difference I don’t feel bad about not spending the time reverse searing it. Thanks for watching.

I prefer the reverse sear when I do big Tomahawk Ribeyes. That way I can add smoke flavor then sear it in.

@Cookoutcoach

4 жыл бұрын

Fiery Red Podcast absolutely. On a big tomahawk a reverse sear is the only way to go. That’s for watchin bud

@fieryredpodcast

4 жыл бұрын

Thanks for the reply. Sorry for commenting on an old vid. Just got my 1st kamodo and it is the cg akorn. Cured and seasoned it and today will be the 1st time I cook with it! These videos are insanely helpful.

@Cookoutcoach

4 жыл бұрын

Fiery Red Podcast no problem, I’m glad the videos are helpful for you 👍

Great comparison, I like both methods. Normally I do a reverse sear when I need time to get sides ready. They both looked delicious, thanks for sharing 😃

@Cookoutcoach

5 жыл бұрын

Christy's Cooking Channel thanks Christy. That’s a good plan with sides....I used to just do reverse sears because I assumed they would always be better but now my mind has been changed lol. Thanks for watching

I'm with David. Reverse sear on 2" thick and greater, front sear on anything under 2". Wishing I had a steak right now ;)

@Cookoutcoach

5 жыл бұрын

Smoky Ribs BBQ hey Rus, after running this test I believe I fall into this camp as well....I may have repeated this the next day as well, ya know...just to be sure 😉

I know many people swear by the reverse sear, but in blind taste tests I have done several times with backyard guests, everyone either liked the front sear or they could not tell the difference. Those that could not tell the difference, was about 40%. For the larger cuts, it is STILL not necessary for reverse sear. Just don't bother with it. Just sear and slide. Front sear for the win every time!

@Cookoutcoach

5 жыл бұрын

Not Sure lol yup absolutely nothing wrong with the front sear👍

U can’t go wrong either way. A good sear and the right temp wins every time. Great video 👍👍👍

@Cookoutcoach

4 жыл бұрын

Absolutely bud

Real interesting and it seems that I agree, very thick cut I would go reverse and front for the thinner pieces. Thanks for the vid!

@Cookoutcoach

5 жыл бұрын

digijams thanks for watching

I do steaks all kind of ways on different cookers. Nice video. Loved that underneath spin shot. YUM we've been cooking so many other things, until it's interfering with our Saturday night steaks. Gotta change that. LOL

@Cookoutcoach

5 жыл бұрын

Phil N Florence you certainly do the most different styles of steaks Phil and thanks for the comment on the spin shot, I was trying to channel my inner baby back maniac lol. Thanks for checkin it out bud

Fantastic job !!! Those look awesome !!! :)

@Cookoutcoach

5 жыл бұрын

scott sinnett thanks Scott I really appreciate it. They did come out great, I haven’t had filets in a while and these didn’t disappoint. Have a good one bud

Reverse sear is good to add a little smoke flavour or for thick cuts that would char on the outside before the internal temp is reached.

Great comparison video! Steaks great fixed anyway lol! Very yummy! Great job!

@Cookoutcoach

5 жыл бұрын

Rich's River Smokers West Virginia thanks bud I appreciate it👍

I just did a front sear steak, way better crust! But the flavor is so close. Reverse sear means more beer while it cooks! Good video my friend

Great video I like that u keep it simple

@Cookoutcoach

5 жыл бұрын

Country Living hey thanks so much, I appreciate that

Cool comparison Steve. It’s a good question why reverse sear became popular. I usually do reverse sear but maybe there isn’t much difference. Happy New Years brother!

@Cookoutcoach

5 жыл бұрын

Pickles BBQ yeah it’s one of those things I think I was just a worse cook when I found the reverse sear and now that I have a better idea of what I’m doing I can do a decent front sear. Happy new year bud

Steve both those steaks looked awesome! Great experiment. I think you need to test it again but with another cut.... just because ;)

@Cookoutcoach

5 жыл бұрын

Postal Barbecue your a smart man Jabin lol 👍

That was a cool comparison man. Good video brotha

@Cookoutcoach

5 жыл бұрын

Whats New BBQ thanks man, I’m always up for a comparison that involves me eating steak lol

Very nice comparison. Awesome job and video bro.

@Cookoutcoach

5 жыл бұрын

THEREALSHOWBBQ thanks brotha I appreciate it

Reverse how I like it, but front is certainly easier. Great video, Steve! Kudos on the multiple angles and great edit. Have a happy new year!

@Cookoutcoach

5 жыл бұрын

RaleighSmoke thanks man, I appreciate it, happy new year

Man, where have you been... I recently stumbled across your channel and I am really enjoying it. Nice work, straight and transparent talk and super easy to listen to! It’s kind of funny, after years of doing reverse sears, I recently came back to the FS method. I did 12 filets on my 26.75 kettle on Christmas Day. Screaming hot sear for 2 mins/side and then transferred to my pellet grill which was cruising at 275°. Left them on there til each steak was at its desired temp. Super easy cook and IMO much easier then the reverse sear method. The steaks were consumed with rave reviews so the method must be legit... lol.

@Cookoutcoach

5 жыл бұрын

robbtwalters hey bud glad you’re enjoying the channel. That sounds like a very merry Christmas to me lol I pretty much did the same thing with the front sear on this one except instead of using another grill I just used the cracked lid method to get its last few degrees. I appreciate ya watchin and if you’ve got a video you want to see me do just let me know and we’ll get it done 👍

@robbtwalters

5 жыл бұрын

Cookout Coach Hmmmm, a video suggestion 🤔. Do you have a full set of GrillGrates for your 26 kettle? Or enough panels to cover the majority of your cooking grate?

@Cookoutcoach

5 жыл бұрын

robbtwalters not yet but the SCA season is comin up so stay tuned 👍

@robbtwalters

5 жыл бұрын

Cookout Coach Sweet! Here’s what I was gonna suggest. I see the you have a Slow n Sear... I have one as well. I also have a full set of GG’s for my 26.75 kettle. I use my 26.75 kettle as a grill not a smoker. I have found that I rarely use my SnS because of this. Here’s what I am getting at... I know that lots and lots of guys do 2 zone grilling on their kettles. For 2 zone grilling, the SnS is the bomb! With that said, with a full set of GG’s I have found that 99% of my grilling is now done “semi-indirect” on the GG’s right over the fire for the entire duration of the cook. In my opinion, the results are much better/tastier as the GG’s allow you to easily cook the entire meal over the coals AND allow the drippings to hit the fire during the entire cook, producing the flavor bombs that only drippings hitting a live fire can produce. From chicken to burgers to steaks... I and those I cook for LOVE the results of semi-direct cooking. How about a blind taste test with some chicken thighs. Half the thighs grilled with 2 zone cooking and the other half on the GG’s over the fire til done. Would love to see confirmation that this method appeals to more than just those I cook for :)

@Cookoutcoach

5 жыл бұрын

robbtwalters yeah I can definitely pull something like that off. Let me see what I can round up

Thanks for the vs video So basically thin cut front sear Thick cut reverse sear.

That’s awesome! Steaks in the interest of science. Nice job Steve!

@Cookoutcoach

5 жыл бұрын

R&B BBQ hey Ron thanks bud lol....what can I say...I mean it’s for science I owed it to society to make sure we got this done hahaha. Thanks for watchin

Great comparison of two different searing methods. really need to get a slow and sear.

@Cookoutcoach

5 жыл бұрын

The Smokey Patio thanks so much. The sns is my favorite upgrade for a kettle for sure

Nice one Steve🥩👍🏼

@Cookoutcoach

5 жыл бұрын

MeatCranium BBQ AND REVIEW thanks man!

Awesome vid

Happy New Year! We wish you health and happiness and success. Much love to you from Dom, Dee, Abi, CJ, Yeya, Cane, and Peep. 🎉🍾💖

@Cookoutcoach

5 жыл бұрын

Mama Dee's World thank you so much, happy new year to all of you as well

Glad to see ya do this comparison Steve. Did you move the FRONT sear to the cool side after the sear? I didn't notice it in the video.

@Cookoutcoach

5 жыл бұрын

Food For Men I did someone else mentioned that and I’m sorry I skipped that but yeah I had to move it to indirect and use the cracked lid method to get the last about 5 degrees just took two or three minutes. Thanks for checkin it out 👍

“Classic Cold Great”... that’s the most hilarious thing I have ever heard.

@Cookoutcoach

4 жыл бұрын

Jayber Que not sure what you’re gettin at there bud? Cold grate is a technique used to sear a steak

what chimney are you using in this vid? it looks like the coals shoot out a trapdoor underneath!?

@Cookoutcoach

4 жыл бұрын

safboy yeah that’s a char Griller chimney. It does have a trap door and I love that thing. Other than being cool I feel like it’s a lot safer because it’s easier to dump your coals exactly where you want them. Thanks for watching 👍

Im learning about grill, would like to be good in a future, in your experience for what kind of situation should We use each side? Cheers and subcribed

@Cookoutcoach

4 жыл бұрын

seiya209 sure thing, my rule of thumb is if a steak is two inches thick or over, reverse sear it, if it’s under two inches thick, hit it with a front seat. Thanks so much for subscribing

@felixh35

4 жыл бұрын

Cookout Coach hi. What is the reasoning why it’s preferred to use reverse sear for steaks 2” or thicker rather than the front sear method?

@Cookoutcoach

4 жыл бұрын

Felix Hernandez sure great question. The answer is simply that the amount of time it will take to try to cook a steak to the center using a front seat will cause some extra area between the surface of the steak and the center to overcook. So by bringing it up slow and even with the reverse sear then getting your crust at the end the steak is mostly the same level of doneness through and through

Love this. I almost always reverse sear these days but need to get out of my box. Good lookin cook brother. Came over from CJ.

@Cookoutcoach

5 жыл бұрын

GT’s Barbeque hey bro I appreciate it. I was the same way but doin this test atleast got me out of my set ways....I still love a good reverse sear though lol

Sue me but my favorite steaks are those I make from frozen!

I don’t ever reverse sear anything unless I’m doing a sous vide

seems like you cooked them both the same way?

Say Brotha, I'm looking to sear some steaks on my new Weber® Original™ Kettle Premium 22'' grill, AGAIN LOL?,.. I Will be using the Grillgrates next time, (I Just ordered some) What's the proper steps for SEARING & To achieve that MEDIUM (Some pink) Steak doneness?. That's what I'm looking For, (Yummy,.Mmmmm, Mmm)!! Can you tell me the normal cook time for, lets say 1inch to 1-1/4 thick T-Bones? (Promise me you won't LAUGH or post this all over The Net? JK lol) ANYWAY, I Tried to cook some, but they,.... Ummm,...Umm, (This is embarrassing), They came out SOME WHAT, HARD AND DRY?? What did I Do Wrong? I had a Direct & Indirect cooking zones, Bottom Damper OPEN (FULL), Lid TOP Damper 3/4 to (FULL)..Please Help a brotha out. Thanks! BTW Just Subbed .

@Cookoutcoach

3 жыл бұрын

So if you’re wanting to just wear a steak what I like to go is get my grate temp up to around 500 to 600 degrees, put the steak directly over it and flip it every two minutes. On the last flip so after 6 minutes look at the internal temp, for medium I’d want to pull it with the internal temp of the steak being 130, if it’s not there yet let it finish the last two minutes. Temp again and if it’s still not there move it off the direct coals and let it rise to that 130 in an indirect zone. Hope that helps

@lovebbqnoles367

3 жыл бұрын

@@Cookoutcoach Thanks Dawg, What about Infrared Thermometers?,.. Which do you prefer just for general BBQ'n not competition, to test the HEAT TEMP ON THE GRATES ETC. I Have and Internal Digital one for my Meats (Just Bought It LOL) I Will use on my next Cookout next week. and I Would Like to Have an Infrared Thermometer & PROBE One as well what do you recommend?

What the heck is front sear and reverse sear?

@Cookoutcoach

4 жыл бұрын

A front sear is what you think of as a normal cook, you’re searing at high temperature right from the beginning and the cook is fast. A reverse sear is when you cook the steak indirect at a lower temperature till you’re almost to your finish temp then for the last 10 degrees or so you sear it off at a high temp just to get the crust on the outside.

@jermainemarshall6819

4 жыл бұрын

@@Cookoutcoach ah I see! Thanks coach you're the man!