A reverse sear is when you smoke your meat first then finish it off with a hot quick sear. There are two ways to do the finishing sear. 1 is with a cast iron griddle or skillet, the other is using grill grates. You can use either; I did both here to show you. Using grill grates you get the diamond grills marks or as I call them flavor bars. On a griddle the whole steak caramelizes and turns that beautiful mahogany brown.
Don’t you burn off the seasoning of your griddle if you heat it up to 500?
Doesn’t seem to Kent. These always come out really good. We do this on Tri Tips all the time. Lot’s of steaks and roast. But the best is prime rib…