- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Gonna try a reverse sear tonight. Make sure I dont F it up.
Posted on 5/6/16 at 1:46 pm to GRTiger
Posted on 5/6/16 at 1:46 pm to GRTiger
I understand reverse sear, but I don't really understand making it difficult AF. I'd cook it at 250 until the internal was closer to 110-115, then throw that sucker on the hot cast iron. Cook it on a baking dish or something.
-Why let it rest after the bake?
-No reason to let it get to room temp before baking, you are overthinking that. Its a rookie cook thing, restaurants don't do this.
-I agree I wouldn't let it get to 120 in the oven, for med rare you are looking at pulling it at 135 degrees maybe 140. Baking it to 120 does not give you enough room to sear IMO. I'd rather a steak be a little under done and throw it in the oven for 5 minutes than overcooked
Just my opinion, reverse sear is too much work IMO. Sear the son of a gun then throw it in the oven to finish cooking to temp.
-Why let it rest after the bake?
-No reason to let it get to room temp before baking, you are overthinking that. Its a rookie cook thing, restaurants don't do this.
-I agree I wouldn't let it get to 120 in the oven, for med rare you are looking at pulling it at 135 degrees maybe 140. Baking it to 120 does not give you enough room to sear IMO. I'd rather a steak be a little under done and throw it in the oven for 5 minutes than overcooked
Just my opinion, reverse sear is too much work IMO. Sear the son of a gun then throw it in the oven to finish cooking to temp.
4
Posted on 5/6/16 at 1:55 pm to baldona
I don't consider letting a steak sit out to be difficult AF, nor does it add really any extra effort. You have to take it out at some point.
I let it sit out before the oven because I can take it out early and leave it alone, and when it's time for the oven, it takes less time to get it up to temp.
I let it rest after the oven because I want it to stop cooking before I sear it so it doesn't overcook. It works out well that I take it out the oven and let the searing heating element come to temp. Again, not really any extra effort to literally do nothing while the steak sits out.
I let it sit out before the oven because I can take it out early and leave it alone, and when it's time for the oven, it takes less time to get it up to temp.
I let it rest after the oven because I want it to stop cooking before I sear it so it doesn't overcook. It works out well that I take it out the oven and let the searing heating element come to temp. Again, not really any extra effort to literally do nothing while the steak sits out.
Posted on 5/6/16 at 2:02 pm to baldona
Yea you don't need to let it rest, that's one of the perks.
Posted on 5/6/16 at 2:03 pm to baldona
quote:
Why let it rest after the bake?
So that you don't have to let it rest after the sear. If you bake it, then immediately sear it, and then immediately serve it, you'll have juices running all over the place.
With the reverse sear, you let the steak rest before the sear, not after, and then you can throw the steak straight from the grill onto a plate and cut right into it.
Posted on 5/9/16 at 2:22 pm to baldona
quote:
I wouldn't let it get to 120 in the oven, for med rare you are looking at pulling it at 135 degrees maybe 140. Baking it to 120 does not give you enough room to sear IMO.
I did one on the BGE to an internal temp of 115. Took off and brought The egg up to 650...seared it for 1.5 min a side...internal temp was 130...steak was perfect
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News