re: Reverse Seering Steaks

The key is getting the temp to 110-125, depending on whether you want it rare to med-rare. You are correct, I don't think the temp on the meat goes up as much when you cook it that slow. I don't think it makes that much difference if you cook the steak 30 minutes at 300, or 45 minutes at 250. You just want to make sure that you raise the temp slowly.

I did my 2" steak at 300 for 45 minutes. Is that too long or to hot? You be the judge, but I don't see how you can get much less gray around the edges.

Also, I did mine entirely on the grill. I don't exactly know how accurate the thermometer in the lid is in relation to the grill surface temp.

Original Reverse Sear Thread