Reverse searing is the process of cooking low and slow to desired temp and finishing it with a hard sear to get the maillard reaction crusting on the outside we all know and love.
This was an experiment for me as I have not been cooking steaks in this manner at all. I have recently acquired a Traeger Timberline 1300 and have been trying to see what I can do with some that i may have hesitated before in my Weber smokey mountain. Heavily Salted New York steaks low and slow at 200 with Applewood and Mesquite Pellets for about an hour and half. Notice how the meat dries and takes a deep red tone like a Dry Aged Steak. The look is even more impressive in person. After reaching desired end temp I fired up my Weber Propane Grill and got the sear burners up to temp. It cooked that outside much faster than a raw steak and the juices and fats started flowing very quick. I am thinking in the future I will do a video or some other documentation to show that detail, its quite a sight to see. I did notice with this method the fat is not as tender as my traditional methods, but Thinly slicing made this delightful. I will certainly be playing with this more in the future!
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