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Started By
Message
Gonna try a reverse sear tonight. Make sure I dont F it up.
Posted on 5/6/16 at 10:21 am
Posted on 5/6/16 at 10:21 am
Ribeyes were on sale, got a nice one close to 2 inches thick.
Plan is salt and pepper, sit at room temp for half hour.
Oven at 275, cook until internal temp 120 or so?
Pull from oven, wrap in foil, sit for 15 min.
Get cast iron screaming hot.
Both sides of steak for a minute or so.
Sound good?
Plan is salt and pepper, sit at room temp for half hour.
Oven at 275, cook until internal temp 120 or so?
Pull from oven, wrap in foil, sit for 15 min.
Get cast iron screaming hot.
Both sides of steak for a minute or so.
Sound good?
13
Posted on 5/6/16 at 10:24 am to Cosmo
quote:
2 inches thick
That's just too big. But if you have the time put the oven as low as it will go. At 200 you are probably looking at a few hours.
275 isn't a reverse sear to me. It will cook and brown ant that temp.
Posted on 5/6/16 at 10:26 am to Cosmo
200° for 30 min should get them where ya want them.
Posted on 5/6/16 at 10:40 am to Cosmo
quote:
wrap in foil
No need to wrap in foil. Just let sit out for 15 minutes.
quote:
Oven at 275
250-275 is perfect and put the steak on a grill grate. If you have a convection oven use this setting as it will dry out the outside of the steak and enhance the sear.
Posted on 5/6/16 at 10:42 am to Cosmo
you guys focus too much on the time. It's all about temp and using your thermometer.
Do 225 degrees until the meat reaches 120. let rest until carryover temp stops climbing. then sear the outside.
it's not that hard.
Do 225 degrees until the meat reaches 120. let rest until carryover temp stops climbing. then sear the outside.
it's not that hard.
Posted on 5/6/16 at 11:04 am to Cosmo
quote:Hopefully outside on a grill, or your house is going to get smokey AF, bruh.
Get cast iron screaming hot.
Posted on 5/6/16 at 11:12 am to Cosmo
Place the steak on a rack so it's not touching the cast iron when you're doing the low temp part
Posted on 5/6/16 at 2:22 pm to Cosmo
Looks about right. The only thing I'd change (as someone else pointed out) is:
Don't wrap in foil. You want the carryover cooking to dissipate, not prolong. Wrapping in foil will effect this and further cook your meat.
Take it out the oven, let it rest while you get the cast iron super hot and then sear. I like to throw butter and garlic into the cast iron for the sear. It gets dark brown and adds a nice flavor to the steak. Others may disagree with this I'm sure, but I like it plenty
quote:
Pull from oven, wrap in foil, sit for 15 min.
Don't wrap in foil. You want the carryover cooking to dissipate, not prolong. Wrapping in foil will effect this and further cook your meat.
Take it out the oven, let it rest while you get the cast iron super hot and then sear. I like to throw butter and garlic into the cast iron for the sear. It gets dark brown and adds a nice flavor to the steak. Others may disagree with this I'm sure, but I like it plenty
Posted on 5/6/16 at 3:24 pm to Cosmo
quote:
got a nice one
Posted on 5/6/16 at 4:49 pm to Cosmo
Gotta get that cast iron hot hot
Posted on 5/7/16 at 9:34 am to Cosmo
Pictures?
Posted on 5/9/16 at 10:12 am to Cosmo
Photographs?
Posted on 5/10/16 at 2:45 pm to Cosmo
Images of the 2" reverse seared steak?
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