re: Reverse sear question

Never put an oven at 300 if you are reverse searing, it defeats the entire purpose

You cooked filet roasts not steak

What grade was the meat?

Even at 300 you'd still get medium rare in the center if you did it right.

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You listened to the one person that gave bad information in this thread

Should have done 250

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Always wait for the downvotes before listening




.....Always

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What should the internal temp be for reverse sear?

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About 5-10 degrees shy of your desired finishing temp. Seeing the guy tell him to cook it at 300 degrees reminded me of the memes you see on the net....






I do 250 which usually takes around 45 minutes for the typical 1 1/2" ribeye. But i don't follow a timer. You shouldn't either.

125 deg = rare
132 deg = med rare
140 deg = med
147 deg = med well
155 deg + = well

Thats the finishing temps I go by.