Redemption! The RIGHT Way to Reverse Sear with a Meater 2+
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- Опубліковано 11 січ 2024
- Yeah I messed up my cook the first time - but this time I’ve got it right! After you watch this one, go back and watch my review of the MEATER 2+ and my epic fail of a steak cook! LOL • Is the New MEATER 2+ A...
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No Coupon Needed - just use the link emv4.me/Meater to save 10% Site-Wide (except the new M2+ - coupons don’t apply to that product but please still use my link it helps the channel!)
I like to cook indirectly, pat dry for the sear, THEN put some olive oil and lay the pepper cannon to it before searing with the cold grate technique. I find laying a 600-700 degree fire to that freshly ground pepper to sear it on there does some great stuff.
Cool idea. Try avocado oil or wagyu tallow instead of the olive oil - that low 375F smoke point can turn the olive oil bitter. Thanks for chiming in!
@@EatMoreVegans I have, honestly can’t tell much if any difference. The tallow is messier so I tend to save it for roasts, like tenderloins and such. I’ve got an avocado oil spray I use a lot on pork chops and such as it’s easy.
Thanks for the split screen to see 'live' what was going on. I think Michael Faraday would had loved the Al-eye!
Great workaround you figured Al!!! Thank you so much for sharing. I was trying to figure it out myself when I got my Meater 2 for reverse searing. The NEEEED to build in a revears searing function ASAP. I would change the game big time and take a lot of the guess work out if it. I hope Meater reads this!
Thanks! Fingers crossed!
Thanks for putting this vid out here... I just cooked last night and over shot the temp... now that you show how to do this its pretty simple and seems to work great... thanks again..
Happy to help!
Hey mate, happy new year from Australia. I always reverse sear my steaks. Its the way to go. I actually marinate with a bit of bourbon before the reverse sear process. I would prefer my steaks a bit more rare than you cooked but it looked great anyway. Love the team red enthusiasm.
awesome cook Al - the 2+ and knowing what to look for, allowing for the continued climb oh and that sear, looks amazing
Fab result young man - it's 2am, and I wanna go fire up my grill 🤣🤓
Nice vid again. liking the reviews on the 2+. I am going to look into it, my old one has problems with the range and hot cooks so this would be a good solution. Pieces as big as these i smoke in the corner of my Braai, ore in the pellet grill. Than sear it of on charcoil in the Braai. Nothing beats a good steak. Still looking in to the rest of your video's, did you steak on a rotisserie ?
Awesome recipe!
Thanks!
Thanks Al ! Learnt so much from this video !!! Wish I watched this before we smoked ribeyes !
Now you have a reason to smoke more ribeyes!
That is a great looking steak. You can't go wrong with a reverse sear steak. Great video Al.
Looking good as always.
Thanks!
You know that MEATER offers a reverse sear program, right? Check the Master Cook area. Also, very brave leaving the probe in during the sear. Decent chance you ruin the probe at those temps.
Sweet redemption👍 Maybe Meater will add that reverse sear into their app. That would be handy.😊
Thanks for the support, Bobbi! They do watch my videos so maybe..........
It is included in the Master Class tab and has been for a long time.
Mine arrived at the front door. It was charged. I put it into a prime rib and fired up the offset. I put the bamboo bluetooth box in a window and it worked fine to reach the probe in the 1/4 inch steel offset. From there the bluetooth worked throughout the house. The game changer for me was I set an alarm at 330F ambient and this allowed me time to get to the fire and add a stick (16 inch offset). When I hit 110F internal. I put in a bunch of small sticks and got the fire real hot and left the prime rib by the firebox, rotating and flipping to prevent burning. It said to pull the meat and let it rest, so I did. It was embarrasingly perfect inside. I had thought I always nailed the internal temp before using and insta read thermometer, but this beat my best efforts.
I think I'll stay with my thermopro. Without wifi, it's not worth it to me. As usual, you did an awesome job.
Hey I get it. They tell me it’s coming so stay tuned!
Looked great on the inside, however, based on reading, (and being a senior) that much char is not healthy. I would calm the fire just a bit and have it well browned, but not charred. I generally sear now with a cast iron skillet or griddle so I can control the sear by flipping every 30 seconds to a minute to control it better.
Sounds like you’ve got it figured out the way you like it!
steaks looked great to me! reverse searing is the best, hopefully meater adds the option to recognize it in the fture.
Was wondering what the max temp would be for a reverse sear? While the temp probe is in the steak. I'm concerned that the heat will break the temp probe.
On the 2+ it's good to over 900°F. And it's so cool searing with the thermometer in!
I wonder if you didn’t smoke to a high enough temperature, then had to sear too long. Looks like a large gray band around the edge that reverse searing I’d suppose to solve.
Hey Al! If u watch MEATER videos on how to reverse sear, the way to do it most accurately is similar to sous vide. Set it at 130-135 and MEATER will tell u when to pull the meat so it doesn’t surpass that. Then let it rest 20-30 min so the internal drops to 110 or so and THEN sear it. This way u don’t over or under cook your steak as u have already hit the perfect internal during the smoking portion.
Then you've already overcooked your meat. If you're aiming for medium rare do not take this advice. Pull at 115-120 always. You don't need to rest for this long either. It will rest enough while your grill is coming up to temp anyway.
@@Amocoruthis is factually incorrect. Medium rare is 130-135. When u rest for 20 min after hitting 130 down to 100-110 and then sear, u are never getting back to 130. This is how MEATER recommends for a reason. It’s the same principle as sous vide. This way u also don’t under or over shoot it during hot and fast searing temps plus carryover.
You’re actually both right. If you set your MEATER to medium rare it will tell you to pull it early to account for continuation cooking.
Now let’s all cut into tonight’s steak and get along! Love you guys! 🥰
spot on no ifs or buts. its the only logical way using the meater to its full potential. by doing it this way you get the least amount of grey band possible and can sear it for your desired crust, with no need to bring it up to a desired finishing temp since its already done in the first stage
@@marcusmichols1516 exactly
That’s a great looking steak!
Thanks!
Hmm. Not sure I would promote this method. Two issues I see:
First, the steak is charred. Some people may like that, but for most the look and especially the taste will not be wanted. Charred meat can quickly become bitter and nasty in the mouth.
Second, the temperature probe provided no indication that it was time to pull the steak at the end - so why have it? It showed 130 degrees during rest, but that is hindsight by then. You know what happened, but the device gave you know certainty that it would happen. The probe and app needs to be predictive, not just descriptive.
Wow 🤤 ❤
Well said!
Just when I think you can’t screw up anymore, you totally redeem yourself!! lol. (Dumb and Dumber). Great video Al! Great to see the KJ back in action! When you put the steak in the fridge overnight, do you put anything on it to cover it? Do you have to worry about the steak picking up random fridge scents??
Haha thanks Brian! I leave it uncovered in the refrigerator - that way I get the evaporative benefits. And no I don't worry about other scents - my refrigerator smells amazing!
Redemption for the win
I was beginning to get a complex!
Gotta get me a Meater!😮
DO IT!
Woof woof. Thumbs up 👍🏾 everyone
That steak looks tremendous. The Meater is the boss too! Hey, we'll give you a pass on the other attempt! :)
According to UA-camrs, there are only two types of barbequeue: Ceramic Camado's and offset smokers.
Do kettle manufactures not sponsor or something?
You're forgetting pellet grills :-). Seriously - most of us don't use kettles because they aren't as versatile. While you certainly CAN do a long low and slow cook (brisket, pork belly, etc.) on a kettle, it's a LOT harder, and won't turn out as well as it will on a grill designed with that in mind. If all you're doing is steaks and chops, a kettle works just fine.
@@EatMoreVegans Maybe some idea for a Video? ;)
Prove it! :)
@@Jay-Dee I do have a couple of kettles here somewhere……..lol
I love my Kettle Joe and regularly beat a friend in cooking competitions, he uses a Kamado Joe. They cook quite differently from each other but my Kettle Joe always gets a much better smoke than his.
So you want them to build something in the meter that you can do yourself. Instead of pulling it off at 110, you see that it goes up 4 degrees while resting (which you shouldn't need to do because the meat hasn't' gotten that hot). So Set your alarm for 125, let it rest and it'll come up to 129, sear it, and it'll be 1-2 degrees hotter (around 130-131). I have Meater1 and I just set mine for 127, pull it off my smoker, throw it on a hot grill for 1 min each side, and bam.. 100% perfection.
Not everyone has time to study. It would be a nice feature for people that don't already know how to do it right.
@@icpfann you can use the temp guide and pull your stacks at 130. Throw them on a fire for 1 minutes each side. Don't have to let it rest. 2 min on a grill isn't going to raise the internal temp. So there ya go.
@@Trblmkr07 I appreciate that. I'm going to try your method.
Aren't you going to ruin Meater Probe on an open flame?🧐
Great question! Not with the new MEATER 2+ - it’s good to over 900F!
Could you remove the auto translate of the tumbnail and title? It translates to: "undo a sear" instead of reverse sear in Dutch
Ha! What is the right way to say "reverse sear" in Dutch? I'll fix it!
@@EatMoreVegans we use the English terminology. The only thing we do say differently is ceramic (keramiek) and meat-tongs (vlees-tang). As most BBQ manufacturers use English as a main language, so do we.
Materials and kitchentools have been there for ages and can also be used indoors. Kamados, smokers, deflectors etc are from the last 40 years, that's why we don't have a Dutch word for it.
excellent , thanks I love both MEATER , but having problems, can’t get hold of company, would u have number , tried everything
Hi Ron. Did you try using support.Meater.com?