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re: Reverse Seering Steaks
Posted on 8/22/14 at 7:01 pm to Artie Rome
Posted on 8/22/14 at 7:01 pm to Artie Rome
Pulled them right at 29 minutes (at 250). They were at 125. Scorching the cast iron grates on the grill as they set now.
2
Posted on 8/22/14 at 7:03 pm to Fun Bunch
quote:
My only attempt came out well done.
You must have let the internal temp come up to high.
Posted on 8/22/14 at 7:05 pm to GRTiger
Don't cook too long. I pulled my flat iron at 105, but it was thinner. Temp rose a bit.
Posted on 8/22/14 at 7:05 pm to GRTiger
I'm a reverse sear fan. I think there's more than one way to skin a cat, but the reverse sear gave me some decent results on the first try, and with some tweaking it could give me some excellent results. I do think a thermometer is pretty crucial to the reverse sear. For your steak, I'd go no higher than 105-110. Probably closer to 105. I went to 115 with a steak just a touch over 1", the seared 60 seconds per side. It could have used more sear and less internal heat.
Posted on 8/22/14 at 7:09 pm to GRTiger
quote:
Pulled them right at 29 minutes (at 250). They were at 125. Scorching the cast iron grates on the grill as they set now.
Are you doing yours completely on the grill? I think Bottomland Brew did some thinner steaks and 125 was a little high, as the thinner steaks cooked a little more after taking off the grill than the thicker ones did. Post pics of your results.
I got mine up to 125, but I had a gimongous ribeye that was at least 2 inches thick.
Posted on 8/22/14 at 7:11 pm to Jax-Tiger
I think I'm going to do a 2" thick NY Strip on Sunday. I'll post pics if I have time.
This post was edited on 8/22/14 at 7:12 pm
Posted on 8/22/14 at 7:14 pm to Jax-Tiger
Posted on 8/22/14 at 7:15 pm to Jax-Tiger
Don't tease us like that, buddy
Posted on 8/22/14 at 7:15 pm to GRTiger
You've gotta be happy with that... 
That's edge to edge medium rare...
That's edge to edge medium rare...
This post was edited on 8/22/14 at 7:17 pm
Posted on 8/22/14 at 7:16 pm to John McClane
Eating on the ottoman? I like your style.
Posted on 8/22/14 at 7:16 pm to GRTiger
Very very nice job!!!
Posted on 8/22/14 at 7:16 pm to Jax-Tiger
I definitely am. The big difference I see is the consistent temp from end to end (and top to bottom).
Posted on 8/22/14 at 7:18 pm to Artie Rome
quote:
Eating on the ottoman? I like your style.
Yea buddy
Posted on 8/22/14 at 7:49 pm to GRTiger
Nice
Posted on 8/22/14 at 8:05 pm to TigerHam85
When I finally fool around and get a thermometer I'm trying this but gonna go to 100 internal. Realllllly curious. I think I'd love it.
If it has the consistency of his, whew. I'd be a happy man.
If it has the consistency of his, whew. I'd be a happy man.
Posted on 8/22/14 at 10:12 pm to GRTiger
those looks fantastic. I tried this method last week. Had ribeyes an inch thick and did 20 mins in a 250 oven then seared on a hot grill for a min per side.
Came out med well, was disappointed but I should of watched the temp. Will try again with lower temps/less time.
Posted on 8/23/14 at 8:35 am to Dav
There is no better way to cook a steak than a reverse sear method. I've started using my sous vide rather than the oven. 132 for 4 hours then sear it in a screaming hot cast iron skillet with a couple tablespoons of bacon grease. Hmm, now I know what I'm cooking for dinner tonight!
Posted on 9/7/14 at 2:43 pm to GRTiger
Gave this a very un-scientific run. I normally eat ribeyes, but I grabbed a NY Strip at Winn Dixie because it was on sale - 14 oz., about 1.25 inch thickness. I pulled it out and left it sit on the counter for about 45 minutes (probably not room temperature but I was hungry). Rubbed it down with a couple things and preheated the oven to 300° (convection oven so it actually adjusts it to 275°). Baked it for 30 minutes, pulled out, and left sit while I threw the cast iron skillet in the oven and changed temp to 500°. (Don't have a meat thermometer, so I cut a horizontal slit in it, pried it open with a fork, and shot the inside with my infrared thermometer. It was initially around 124°, but after a couple minutes seemed to settle around 117°.) Set the timer for 20 minutes. Pulled it out, cranked up electric stovetop to maximum, put the skillet on, and tossed in the steak for about 35-40 seconds each side. Here's the result:
Probably the most perfectly cooked steak I've ever done - precisely how I wanted it.
Probably the most perfectly cooked steak I've ever done - precisely how I wanted it.
Posted on 9/7/14 at 3:51 pm to 911Moto
Beautiful!
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