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Started By
Message
Question about my first reverse sear
Posted on 6/18/17 at 6:46 pm
Posted on 6/18/17 at 6:46 pm
I have a 2.5 pound bone in rib eye going in the oven at 275 right now. About how long am I looking at to get it up to temp?
3
Posted on 6/18/17 at 6:50 pm to chryso
Lower the temp to 225 and go for an hour. Then sear. Will be medium rare.
Posted on 6/18/17 at 6:53 pm to little billy
Also make sure the steak is on a rack and not in direct contact with a pan.
Posted on 6/18/17 at 6:59 pm to chryso
Oven is for amateurs
Sous vide.
Sous vide.
Posted on 6/18/17 at 7:01 pm to little billy
just put it on the rack. I didn't know about that part.
I am sure someone else will now come along and tell me that is wrong.
I am sure someone else will now come along and tell me that is wrong.
Posted on 6/18/17 at 7:07 pm to chryso
My Maverick thermometer would be in that biatch until it hit the desired temp.
Posted on 6/18/17 at 7:33 pm to Degas
A thermometer is the only way to tell all ovens are different and unless you can feel - I use the finger test and can tell but 2.5" is pretty thick for that route.
Posted on 6/18/17 at 7:39 pm to Martini
Flying blind isn't hard.
Especially at 225°. Lil billy is spot on.
Especially at 225°. Lil billy is spot on.
Posted on 6/18/17 at 7:47 pm to chryso
Buy a digital thermometer- good investment.
I would say no longer than 35 minutes at 225 degrees
I would say no longer than 35 minutes at 225 degrees
Posted on 6/18/17 at 7:48 pm to Antonio Moss
For a 2.5 lbs bone in ribeye? That's a big steak man.
Posted on 6/18/17 at 7:50 pm to little billy
Yes, it is huge. I have a digital thermometer in it. I was just wondering about how long it would take.
(And apparently about the need for a rack.)
(And apparently about the need for a rack.)
Posted on 6/18/17 at 8:39 pm to chryso
I would say 225 for an hour. No way 30 minutes is enough.
Posted on 6/18/17 at 8:45 pm to chryso
A rack is a must. Otherwise the side of the steak that is in contact with whatever you have it in will cook faster than the rest of the steak giving you a half bullseye effect, which kind of defeats the purpose of a reverse sear.
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