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Started By
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Reverse sear - I'm going to give you some tips
Posted on 11/15/14 at 6:37 pm
Posted on 11/15/14 at 6:37 pm
After 225 for 30 minutes.
After sear in cast iron for one minute each side - white hot.
It was medium.
Lessons learned:
1. Use the damn meat thermometer.
2. Less oven. More sear.
3. See # 1
Steaks were good. I just like them really rare. So does mrs house.
I'll try this again.
This post was edited on 11/16/14 at 6:04 am
4
Posted on 11/15/14 at 6:46 pm to AHouseDivided
I'm going to give you some tips...don't use an oven...use a grill
Posted on 11/15/14 at 6:59 pm to Tiger Ryno
quote:
I'm going to give you some tips...don't use an oven...use a grill
I would tell you to GFY ... But you're right.
Posted on 11/15/14 at 7:59 pm to AHouseDivided
That looks too thin to do a reverse sear . It needs to be at least an inch and a half imo. Oven at 225 until internal temp reaches 125. Rest 10 minutes. Sear 1 minute on each side on red hot grill. Perfect med rare every time.
This post was edited on 11/15/14 at 8:00 pm
Posted on 11/15/14 at 8:02 pm to AHouseDivided
Looks good to me but I know you like it rare. Regular Sear might have been the way to go.
Posted on 11/15/14 at 8:47 pm to AHouseDivided
Honestly, if you like rare, there's no need for oven at all.
But, yes, if you're using the reverse sear method, a meat thermometer is very handy and useful.
But, yes, if you're using the reverse sear method, a meat thermometer is very handy and useful.
Posted on 11/15/14 at 8:47 pm to Rohan
quote:
That looks too thin to do a reverse sear
Yep. I should have taken pics before I put them in the oven. The steaks were nice. I've seen a lot on here about cooking steaks like that and wanted to try it.
I'll try it again.
I want my cow "moo ing"
Posted on 11/15/14 at 8:52 pm to Patrick_Bateman
quote:
Honestly, if you like rare, there's no need for oven at all.
Yes.
I just wanted to try this thing everyone has been talking about.
Going to microwave it from now on and dip it in wish bone Italian dressing before I eat it.
Posted on 11/15/14 at 8:55 pm to AHouseDivided
Yep. I usually get a big arse 2 inch steak and feed to whole family with it. Individual regular sized steaks just need to be tossed on the grill.
Posted on 11/16/14 at 3:55 pm to AHouseDivided
If u like rare, why didnt u rest to room temp and sear it? A reverse sear is for cooking a thick steak to temp across the cut & still having an outside crust.
Posted on 11/16/14 at 5:50 pm to AHouseDivided
I didn't need tips on how to overcook a steak, but thanks.
Posted on 11/16/14 at 7:59 pm to bossflossjr
quote:
If u like rare, why didnt u rest to room temp and sear it? A reverse sear is for cooking a thick steak to temp across the cut & still having an outside crust.
Agreed. For a rare thin steak, you can omit the reverse part.
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