re: Inspired by Jax-Tiger, my attempt at a reverse sear tonight

I know its not a cowboy bone-in ribeye, but im on a diet so I had a London Broil in the fridge about an inch and a half thick. So I said to myself, screw it lets do this. Its in a 275 degree oven with a meat thermometer in it. Should I take it to 115?

Yeah, for sure. Sorry im on mobile.

I turned the oven down to 250 and am pulling it out at 105. I figured my gf and I love rare steak and London broil can't be taken past medium rare so im erring on the rare side of medium rare.

Ill post pics.

I took it out at 107, its resting now.

At what temperature did you take it out? Is it resting?

Are you eating lunch late or dinner early? What time is it where you are?

I'm interested in how this might work with a flat iron steak.

One reason I don't care for rare meat is that I never feel the fat in the meat gets warm enough to melt into the meat. It does in medium rare, though.

Without trying to be critical in the least, I would consider an indirect temp of 250-275. Get the steak to internal 95, then scorch on the primo. The reason is you'll get less of the "gray" well done portion seen on your cross section. Ideally, you'd like to have char and medium rare goodness only, no bands. I set my primo for indirect at 250-275 (coals on left), when it hits 95, tent with foil and remove, crank the primo up to >500 and torch it the rest of the way.

Tender?

Tender as far as London Broil goes. Between rare and medium rare.

quote:

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I turned the oven down to 250 and am pulling it out at 105

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How long did it take to get to 105? How is the crust on that sucker?

And pics, dammit!