Meatgistics: Reverse Searing a Steak Learn how to get a perfect reverse sear on your steak using just your grill or smoker! Learn about the Longopac Waste Handling System, plus, save 15% on your next order with coupon code MEATGISTICS41. Watch the video, read the guide, and then post your questions or comments below. Meat Hacks Watch the video to see our latest Meat Hack or read more about it here: https://meatgistics.waltonsinc.com/topic/238/how-to-reverse-sear-a-steak Product Spotlight Our product spotlight for today is… Longopac Waste Handling System. The Longopac Waste system is a revolutionary device in the world of sanitation and disposal. It completely changes the way that commercial processors and home users treat waste in their processing areas! What do you do if you are at the end of a processing day and your garbage bag is a quarter full of trimmings, guts or other waste material? With a traditional system you have no choice but to take out the entire bag and throw it out. That is an efficient use of materials and waste of money! What about when you throw something out and it has an unpleasant odor? Again, with traditional waste systems you would either have to deal with the smell all day or take the entire bag to the dumpster, costing you time and money. Old garbage bags systems take up a lot of space, are cumbersome to work with and the bags are more expensive and will often tear. Longopac has solved this by creating a system that allows you to customize the length of your bags, is on sturdy wheels for easy movement and takes up far less space than a traditional waste container. The holder is an open sided system with a ring at the top to create a sturdy opening for the bags to hang on. The “bags” come in cassettes, really it is a long tube open at both ends and tightly folded to a height of 6 inches. The cassette is then placed around the top of the holder and the open end is slid over and through the opening, the open portion of the bag that is hanging down is then zip tied closed and waste material is placed in the bag through the opening of the holder. Once the desired amount of material is in the bag, and remember it can be as long or as short as you want it to be, you then zip tie the top of it closed and then place another zip tie two inches above that. The second zip tie now becomes the bottom the next bag, to separate the bag simply cut between the zip ties with the provided scissors, which are conveniently attached to the stand so they cannot be lost, which as you commercial processors know, can happen all too often! The previous bag is now totally sealed and no waste material can spill out of it. Each order of cassettes also comes with replacement zip ties. We carry two sizes of Longopacs, the Mini and the Maxi. The mini is 33.5” from the base to the top, has an overall width of 15” and an opening of 11.5”, the bags for the mini are 213 feet long and have a diameter of 14”. This is an ideal size for smaller processing plants and home use. The Maxi has a height 41.5”, an overall width of 22.5” and the diameter of the opening is 16.5” making it a good size for large commercial processing businesses. The bags for Maxi are 360 feet long, have a width of 22.5" and come in black and clear. Both the Mini and the Maxi as well as the Cassettes are available for purchase at waltonsinc.com Coupons & Savings Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS41 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items) Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Longopac Waste Handling System Shop waltonsinc.com for Excalibur Ultimate Steak & Roast Rub Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Grillgrate 18.5" Rectangle Kit Subscribe to WaltonsTV on YouTube Shop Longopac Waste Handling System Ultimate Steak & Roast Rub

Meat Hacks: How to Reverse Sear a Steak Learn How to Reverse Sear a Steak with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Meat Hacks Why Reverse Sear a Steak? Reverse Searing a Steak is a process where you slowly cook the interior of the steak and then finish it off with high heat sear. If you follow this method you should end up with a steak that has the nice red color throughout the entire steak but still get that nice crust on the outside. The process does take a considerable amount of time but I promise you the end results are well worth the time and effort. To begin, let’s talk about selecting the best steak for a reverse sear. You will want to select a steak that is at least 1.25 inches thick, this is to ensure that you do not overcook the product with the initial low heat phase. Next you will want to look at the marbling of the fat and choose a steak with marbling that runs throughout as much of the cut as possible. The important next step that many people ignore is to take your steak out of the refrigerator 45 minutes prior to grilling which allows the meat to come up to room temperature. A cold steak thrown on the grill will not have the same taste or tenderness as a room temperature steak. After you take the steak out to allow it to equalize with the room temperature, then you will want to season it. You have probably heard some people say that salt and pepper is all you really need for a proper seasoning, while this can be true with extremely high end steaks such as Kobe, Wagyu or Heartland, the average and normal steak that we buy at from a local butcher, meat market, or grocery store can definitely benefit from additional seasoning. Our number one choice for steak seasoning is the Excalibur Ultimate Steak and Roast Rub. It is one of our best-selling shakers seasonings for a reason, it is simple yet delicious! Before we begin cooking, we’ll need to pre-heat our smoker to 210-220 degrees. Once it is up to temp and our steaks have rested at room temp for 45 minutes, then place the steaks in smoker and leave them until the internal temperature reaches around 125-135 degrees (depending on the desired level of doneness). This can take up to an hour depending on thickness of steaks and type of smoker. You will need a meat thermometer for an exact and consistent temperature reading. Walton’s recommends one of the fast reading digital thermometers so you can minimize the amount of time the smoker or grill is open. Two of our favorites are the Slimline Digital Waterproof Thermometer and the Folding Probe Thermometer, which may be one of our fastest reading thermometers. Just visit waltonsinc.com and looking under Smoking & Grilling and Thermometers to find one of these thermometers or over three dozen different other thermometers. Finishing by Searing Once our steaks reach the desired internal temp, remove them from the grill and cover them loosely with tin foil. We then have two options for finishing our steaks and searing them. We can either turn our smoker or grill up to 500+ degrees and use the grill grates or we can put a cast iron skillet in the grill or smoker and finish the steaks on that. This holding time is often called napping your steaks and there are different theories on its effectiveness. Since we need to take them off to allow the smoker/grill to come up to temperature, let’s assume that this method is effective. Once your smoker, grill, or skillet is up to temperature put your steaks back on the grill or skillet for about 1-2 minutes per side. This will give it the desired sear, texture, and crispy crust on the outside. We also like to put a dollop of butter on the steak after flipping it one time. In our opinion, a cast iron skillet is the best option for searing a steak and better than just using a plain grill or skillet. Another good option is to use a Grill Grate. We still like cast iron better, but Grill Grates are a great option which is better than searing them directly on a grill because it funnels the heat from your smoker or grill up to the aluminum grates, and doing this will increase the temperature on the surface by about 100 degrees. Once we’ve finished searing for 1 to 2 minutes per side, take off the grill and serve hot! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Ultimate Steak & Roast Rub Shop waltonsinc.com for Digital Thermometers Shop waltonsinc.com for Grills & Smokers Subscribe to WaltonsTV on YouTube Reverse Seared Steak Ultimate Steak & Roast Rub