Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Memphis => Topic started by: Quadman750 on September 02, 2017, 11:41:38 AM
-
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
[ Invalid Attachment ]
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.
[ Invalid Attachment ]
-
Looks good, I see you got a smoke ring as well
-
[ Invalid Attachment ]
[ Invalid Attachment ]
-
Is that rare or medium rare in your home?
-
That looks sooooo good.
-
Bentley,
The juices have to run clear, not red, or "Her Majesty" will not be a happy camper. So, I believe, steak cooked here would be a bit to well done for your liking. That steak was set in the PG's warming drawer up to an IT of @135. It was flipped every 15 minutes in the drawer. Once to IT, the cooker was set at 450 indirect, the steak lightly oiled and then char broiled "super quick" to sear on both sides in zone 1 with the door open.
-
So that was the cross section before the sear?
-
Nope. After the sear. .... Real hot, real quick.
-
All I can assume from what you have stated about cooked steak in the household is that the picture is deceiving. To me that is an almost perfect looking medium rare...But it sounds like nothing under medium well would get served? If asked what the internal temperature of that meat was dead center, I would say 130° to MAYBE 135°...what am I missing?
Any idea what the IT was of that cut steak?
-
My goodness that looks perfect :clap:
-
Bentley,
Itake it out of the warming drawer at about 135 to 138. Then I turn the PG up. I've stated 450 but it might be more around 500. It's hot enough that I need to wear a glove to protect my hand. I lightly spray the steak with canola oil , put it on the char grate and press it with a wide spatula. wait turn it 45 degrees and press. The door remains open so there is no top down cooking of the meat.
I can't tell you what temp medium rare or whatever is. The focus is that the juices run clear not red. That 138 range and then a sear seems to be the sweet spot. Truth is, I don't do steak like that anymore. That reverse sear takes far too much time. Also, flipping it in the warming drawer often is really important because down there only the top area of the drawer gets more heat. So to keep the meat balanced I flip it.
-
135° is medium rare to me...so no idea where you end up. Not even sure what temperature it would take for juice to run clear. The picture of that steak looks like a picture perfect medium rare. Well done!
-
And I Thank You, Sir. It produces nice results, but to me, it just takes too long to reverse sear. I really don't do much of that anymore.