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Started By
Message
Tried the reverse seer for the first time tonight (pics)
Posted on 2/28/15 at 11:00 pm
Posted on 2/28/15 at 11:00 pm
After reading about the reverse seer I decided to try it tonight. I had a ribeye and the family had filet.
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A dab of L & P with salt and pepper.
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After about 40 minutes at 250. The ribeye and filets temp out at almost the same time.
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After about a minute and a half each side.
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While the picture doesn't capture the true color it was a nice pink throughout. I was going for medium and it hit right on the spot. We enjoyed the steaks and I have some of the kids filet for an omelet tomorrow. I will use this method again and thank the F&D board for bringing this method to my attention.
[/URL][/img]
A dab of L & P with salt and pepper.
[/URL][/img]
After about 40 minutes at 250. The ribeye and filets temp out at almost the same time.
[/URL][/img]
After about a minute and a half each side.
[/URL][/img]
While the picture doesn't capture the true color it was a nice pink throughout. I was going for medium and it hit right on the spot. We enjoyed the steaks and I have some of the kids filet for an omelet tomorrow. I will use this method again and thank the F&D board for bringing this method to my attention.
9
Posted on 2/28/15 at 11:01 pm to Geaux-2-L-O-Miss
Nice effort but not enough red or blood for me
Posted on 2/28/15 at 11:16 pm to runningTiger
quote:You've outdone yourself this time. Any "blood" in the steaks would be purplish / black. You're an idiot.
Nice effort but not enough red or blood for me
Posted on 2/28/15 at 11:21 pm to Geaux-2-L-O-Miss
quote:Love love love the perfectly quarter turned grill marks.
Geaux-2-L-O-Miss
Posted on 2/28/15 at 11:24 pm to runningTiger
Go away..
Posted on 2/28/15 at 11:29 pm to TigerBait2008
Looks good. I have been successful with the RS method twice. Perfectly medium rare with crisp outside. Extra points for the grill marks
Posted on 2/28/15 at 11:42 pm to fatboydave
In full disclosure the grill marks are from the second/flip side. Did the first side 30 seconds then turned 90 degrees and when I flipped could not really see the grill marks. So I moved to the other side of the grill and left for about 45 seconds to try and get the marks and it worked. While the marks have nothing to do with taste they do make a nice presentation so thank you.
Posted on 3/1/15 at 12:17 am to Geaux-2-L-O-Miss
Looks great. How thick were the steaks? Personally I am going to go with reverse sear if they are an inch and three quarters or more. Maybe an inch and one half. Those look less than that.
Did you use a thermometer? 40 min at 250 seems like a lot? No offense just curious about steak size.
Did you use a thermometer? 40 min at 250 seems like a lot? No offense just curious about steak size.
Posted on 3/1/15 at 12:24 am to Pierre
After reviewing the pics again, I'd say they came in medium to medium well. You still have a lot of gray around the steak which defeats the purpose of a reverse sear.
Tips Use meat thermometer
get temp up to 112
rest for 15 min
toast it thin steaks 45 sec per side
flip and toast again.
Disclaimer: If steak came out the way you like it, then disregard above statement, bro!
Tips Use meat thermometer
get temp up to 112
rest for 15 min
toast it thin steaks 45 sec per side
flip and toast again.
Disclaimer: If steak came out the way you like it, then disregard above statement, bro!
Posted on 3/1/15 at 12:43 am to Pierre
Pierre
I didn't measure the steaks so I don't know the thickness. The ribeye was 1.2 lb and the three filets totaled 1.7 lbs.
Yes I did use a thermometer and pulled them at my predetermined temp. I think it was about 40 minutes but it may have been less or more. As I stated the picture does not show the true color of the steak and it looks more "done" in the picture than reality. I was going for medium and I think I hit medium or it's twin brother.
To your other statement about not needing this method for steaks less tan 1-1/2" you are probably right but after reading about this method on here I wanted to try it out for myself. I liked it and will do again.
I didn't measure the steaks so I don't know the thickness. The ribeye was 1.2 lb and the three filets totaled 1.7 lbs.
Yes I did use a thermometer and pulled them at my predetermined temp. I think it was about 40 minutes but it may have been less or more. As I stated the picture does not show the true color of the steak and it looks more "done" in the picture than reality. I was going for medium and I think I hit medium or it's twin brother.
To your other statement about not needing this method for steaks less tan 1-1/2" you are probably right but after reading about this method on here I wanted to try it out for myself. I liked it and will do again.
Posted on 3/1/15 at 12:49 am to Geaux-2-L-O-Miss
Well informed solid reply.
What was your pre determined temp?
What was your pre determined temp?
This post was edited on 3/1/15 at 12:50 am
Posted on 3/1/15 at 1:08 am to Pierre
135. Probed the ribeye since it was not as thick as the filets when it hit I pulled it out and placed the probe in a filet. The filet hit temp within about a minute or two and I pulled them. They rested while I finished up some sides then threw them on the grill.
Posted on 3/14/15 at 8:30 pm to Geaux-2-L-O-Miss
I reverse seared a couple of grass fed ribeyes tonight.... 
I don't forsee myself throwing one on the grill for a long time
Followed this technique: LINK
I don't forsee myself throwing one on the grill for a long time
Followed this technique: LINK
This post was edited on 3/14/15 at 8:31 pm
Posted on 3/14/15 at 8:39 pm to runningTiger
quote:
runningTiger
I know you enjoy this type of response, so I thought I'd do you a favor and give it to you. Go frick yourself.
Posted on 3/15/15 at 2:36 am to Geaux-2-L-O-Miss
Looks ok to me. I'm probably a bit more forgiving on here than most in regards to how much these were cooked. I would like them a bit less done, but I would still eat them vociferously.
My main qualm is the apparent lack of seasoning. While I agree with many of the more "food educated" about not needing any sort of sauce with a nicely cooked piece of steak, to me it looks like the pepper fairy made a hasty fly-by on her way to a more appreciative location.
***THIS HAS BEEN YOUR FAGGY STEAK REVIEW***
My main qualm is the apparent lack of seasoning. While I agree with many of the more "food educated" about not needing any sort of sauce with a nicely cooked piece of steak, to me it looks like the pepper fairy made a hasty fly-by on her way to a more appreciative location.
***THIS HAS BEEN YOUR FAGGY STEAK REVIEW***
Posted on 3/15/15 at 8:44 am to Geaux-2-L-O-Miss
You cooked it too long
Posted on 3/15/15 at 9:08 am to Geaux-2-L-O-Miss
I've found for a rare med/ rare steak all you need is 30-45 (min at most) seconds per side on scroching cast iron.
Anything more than that is gonna get what you have.
Anything more than that is gonna get what you have.
Posted on 3/15/15 at 12:07 pm to TIGRLEE
I do a version of this method with a whole bone-in rib eye. I season heavily the outside of the whole rib eye with garlic salt and pepper. I then put it on my Cajun Grill with charcoal and cook for one hour using the indirect method. After one hour I take the roast out and place it in one of my food carriers for three hours.
After the three hours is up, I take out the roast and slice it to desired thickness. This steak is a 36 to 38 ounce cut. At this time the steak is just short of rare. I season the steak with blackened seasoning and then seer each side for 1 to 1.5 minutes and it comes out a perfect medium rare.
I did not take a photo of the inside of the steak but will next time I cook. This is what it looked like when complete. The other items are bacon wrapped jalapenos and shrimp.
After the three hours is up, I take out the roast and slice it to desired thickness. This steak is a 36 to 38 ounce cut. At this time the steak is just short of rare. I season the steak with blackened seasoning and then seer each side for 1 to 1.5 minutes and it comes out a perfect medium rare.
I did not take a photo of the inside of the steak but will next time I cook. This is what it looked like when complete. The other items are bacon wrapped jalapenos and shrimp.
Posted on 3/15/15 at 4:02 pm to Geaux-2-L-O-Miss
Way overcooked
Posted on 3/15/15 at 8:04 pm to Ambassador
What is this monstrosity supposed to be? Looks like a huge slab of fat.
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