- 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: Reverse sear question
Posted on 8/7/16 at 8:12 pm to BottomlandBrew
Posted on 8/7/16 at 8:12 pm to BottomlandBrew
What should the internal temp be for reverse sear?
2
Posted on 8/8/16 at 9:28 am to upgrayedd
quote:
What should the internal temp be for reverse sear?
Somewhere around 120 depending on the thickness.
Posted on 8/8/16 at 2:08 pm to upgrayedd
quote:
What should the internal temp be for reverse sear?
About 5-10 degrees shy of your desired finishing temp. Seeing the guy tell him to cook it at 300 degrees reminded me of the memes you see on the net....
I do 250 which usually takes around 45 minutes for the typical 1 1/2" ribeye. But i don't follow a timer. You shouldn't either.
125 deg = rare
132 deg = med rare
140 deg = med
147 deg = med well
155 deg + = well
Thats the finishing temps I go by.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News