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Calling reverse sear experts
Posted on 6/20/15 at 5:57 pm
Posted on 6/20/15 at 5:57 pm
Struggling to find good info with the search tool. So many posts to navigate. What internal meat temp am I aiming for in the oven before pulling out to rest/sear. Shooting for medium-rare on a whole butt tenderloin. Thanks in advance!
4
Posted on 6/20/15 at 6:00 pm to WhoDatMatt
110ish
Posted on 6/20/15 at 6:03 pm to WhoDatMatt
You could even go 100-110 depending on how long you plan to sear(temp, method, etc.).
Posted on 6/20/15 at 6:03 pm to KosmoCramer
And about how long at 225 degrees should I be checking temp? It's a very average sized tenderloin.
Posted on 6/20/15 at 6:04 pm to WhoDatMatt
Reverse sear board
Posted on 6/20/15 at 6:04 pm to WhoDatMatt
The best thing is a digital meat thermometer with a probe that comes outside of the oven/grill.
Posted on 6/20/15 at 6:09 pm to KosmoCramer
quote:
110ish
Posted on 6/20/15 at 6:12 pm to WhoDatMatt
The TL;DR version of reverse sear:
Get the oven/grill to your roasting temperature (~225 degrees)
Put the meat on with a digital thermometer and set it for your desired temperature pre-sear (~110 degrees for medium rare since the meat will cook while it's resting)
LET THE MEAT REST for at least 30 minutes, preferably an hour
Sear the hell out of it at the highest possible temperature you can attain (safely)
Serve immediately after you attain the perfect sear
Get the oven/grill to your roasting temperature (~225 degrees)
Put the meat on with a digital thermometer and set it for your desired temperature pre-sear (~110 degrees for medium rare since the meat will cook while it's resting)
LET THE MEAT REST for at least 30 minutes, preferably an hour
Sear the hell out of it at the highest possible temperature you can attain (safely)
Serve immediately after you attain the perfect sear
Posted on 6/20/15 at 6:36 pm to KosmoCramer
quote:
The best thing is a digital meat thermometer with a probe that comes outside of the oven/grill.
3 broken ones later, I'm using a manual probe thermometer these days. 45 minutes in oven, roughly?
Posted on 6/20/15 at 6:37 pm to WhoDatMatt
Depending on the thickness, 45 is about right.
Posted on 6/20/15 at 7:54 pm to WhoDatMatt
Invest in a quality one like a Maverick, the El cheapo's from the store are a joke.
Posted on 6/20/15 at 7:59 pm to FalseProphet
quote:
Depending on the thickness, 45 is about right.
I´ll leave for 65 minutes, BUT, I´m heating at 180º/190º (and not 225º).
Posted on 6/20/15 at 8:58 pm to Dandy Lion
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