How long do you Smoke for & at what temp or do you smoke to an internal temp. What temp do you set your Memphis at when you reverse sear? Or do you set to F1,F2 or F3. I have never reverse seared before so was wondering what method other Memphis users are using.

I only do half the process.  I usually cook the steak on 250 on the Elite for about 45-60 minutes.

Don't like the process, so cant give you any help.

Don't like the process, so cant give you any help.

Do you just cook your steak over your direct flame insert with high heat?

Mine was like one of the 1st Memphis Pro's...no inserts for my 2010 model.  But yes, I am a traditionalist and my ways/style die hard!  Set MP at 650°, 2 minutes flip and 45°, I do that 3 more times.  By then the steak is usually 105-110°.  I flip one last time, I stick the Maverick probe in the middle of the steak, I shut the pit off and in about 2-3 minutes the temp is 125° and it gets pulled...buy the time it gets to the table it has rested 3-4 minutes and it is 130-135° and I am golden!

Just a true seared steak cooked with hardwood!  You all with those inserts, that is sweet stuff, a true Hardwood Grilled Steak!

Well I think I will give this a try.

Well I ended not doing the reverse sear. I cooked over the direct flame for about 7-8mins per side. Turned out great.

Typically with a thick Costco Steak I sear at 600° without the Direct Flame Insert.
2.5 minutes then rotate 90° for another 2.5 minutes to get the cross-hatch sear marks.  Flip for another 4-6 depending on how they like it.  I usually do mine for a total of 10 and it comes out medium to medium rare.  Have found it is great to do the veggies the last 5 minutes on the upper rack.  Usually beans or asparagus.

Was thinking of trying a reverse sear on my next steak cook.  Have never done it.

Z

Here's a sample

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And a shot showing typical finish on the inside

Those look great, really good sear marks

Here is the plated shot

Here is the plated shot

Looks good Quadman!  I LOOOOVE steak and mushrooms!  Can't beat it.

Z

I like to reverse sear if I'm doing really thick steaks, or pork loin or chops. But I don't use a single grill because it takes too long for the Memphis to get from low-and-slow to max sear temp. So I will smoke around 225 until the piece gets to 5-10 degrees on desired final IT, and then finish on either my preheated gasser or cast iron pan. For steaks 1" or less, direct flame on the Memphis.

Tried reverse searing a boneless ribeye a while back.
150F until IT of 120, then seared, rested then devoured. Was very happy with the outcome, even though I completely underestimated the cook time.

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Looks good, I see you got a smoke ring as well