I just reverse seared a steak. AMA

HEB roped me in when they put out some beautiful prime tomahawk ribeyes, and I couldn't resist.

I got one that weighed in at 3.1 lbs and a little over 2.25 inches thick.





Seasoned fairly well with kosher salt and pepper, including the sides. Let sit for a while, not quite room temp. I believe it was at 60 when I put it in.



I put it in at 270. I think it was about an hour or a little more. I used a thermometer and set it to go off at 110.



Placed right on the rack with a pan below. This dries out the surface to help with the sear.

Unfortunately I don't have pics of the searing part. It was raining and I had an umbrella protecting the meat and burner. I used my fancy new high powered side burner for the searing. 60k BTUs between the inside and outside burner. It's a beast. I put a primo rack on top to give some separation. I did about 75 seconds a side, which is based on size of the meat and the temp when removed from the oven. This can and should be adjusted based on thoze variables.



End to end consistency in temp, as is the goal with this method.





Baby girl got the bone