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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 10:25 am to Artie Rome
quote:
275 isn't a reverse sear to me. It will cook and brown ant that temp.
no it wont
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 10:36 am to BRgetthenet
I dont believe you
Posted on 5/6/16 at 10:37 am to Cosmo
quote:
I dont believe you
And you shouldn't. He's a fat a-hole.
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 10:48 am to Motorboat
quote:
it's not that hard
Time means nothing when cooking meat. "Cook at blah blah for x minutes per pound."
quote:
225 degrees
Is a reasonable temp for a reverse sear. 275, with the variance in ovens, could easily be 325 at times.
Posted on 5/6/16 at 10:57 am to Motorboat
quote:
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.
Perfectly stated.
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 11:14 am to Artie Rome
What is the goal temp when it's time to eat? Pulling it at 120 in a 275 oven will bring the temp closer to 125 when you go for the sear. After 2 minutes of sear, you might be looking at closer to between MR and M.
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.
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 5/6/16 at 2:10 pm to Jax-Tiger
Reverse sear is difficult compared to pulling a steak out of the fridge, seasoning both sides, throwing it on the grill, and maybe letting it finish in the oven for 3-5 minutes. I can cook a dang good steak at about 550 degrees on my Egg with cast iron grate in less than 15 minutes. I say 550 because I've found that a 1.5" or thicker steak gets burned too much on the outside before the inside is cooked to temp at any higher temp than that.
When I say its a pain I mean pulling it out of the fridge to get to room temp, letting it sit after the bake, etc. that all requires more than an hour for IMO maybe minute improvements in results.
Letting a steak sit is overated, sitting is mostly for large cuts or things like whole turkeys. The general theory is 20-25% of cook time. If you are regular searing a steak and cooking for 8 minutes, letting it sit for 2 minutes is hardly a big deal. If I reverse sear it 60 seconds on both sides, I would have no issues cutting into it 2 minutes later. So I'm not worried about letting it sit to rest after baking it.
We can break down cooking a steak into 500 steps, I've done them all. I'm not trying to be cocky, I'm just saying that what I found is adding 15 steps to cooking a steak does little to nothing.
My priorities are to get a nice cut of meat, sear it properly, don't overcook it, and get a nice red wine of your choice. Those are the only 4 things that I've found that change my dinner.
When I say its a pain I mean pulling it out of the fridge to get to room temp, letting it sit after the bake, etc. that all requires more than an hour for IMO maybe minute improvements in results.
Letting a steak sit is overated, sitting is mostly for large cuts or things like whole turkeys. The general theory is 20-25% of cook time. If you are regular searing a steak and cooking for 8 minutes, letting it sit for 2 minutes is hardly a big deal. If I reverse sear it 60 seconds on both sides, I would have no issues cutting into it 2 minutes later. So I'm not worried about letting it sit to rest after baking it.
We can break down cooking a steak into 500 steps, I've done them all. I'm not trying to be cocky, I'm just saying that what I found is adding 15 steps to cooking a steak does little to nothing.
My priorities are to get a nice cut of meat, sear it properly, don't overcook it, and get a nice red wine of your choice. Those are the only 4 things that I've found that change my dinner.
This post was edited on 5/6/16 at 2:13 pm
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 2:26 pm to baldona
quote:
I'm just saying that what I found is adding 15 steps to cooking a steak does little to nothing.
You don't add 15 steps - the only difference is that it takes a little bit longer. Whether the difference in the finished product is worth your time is up to you.
One thing I've found is that by bringing the steak to temp slowly, I have plenty of time to cook my sides and have a beer. Everything is ready to go when you pull the star of the meal off the grill/out of the oven.
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