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Started By
Message
Inspired by Jax-Tiger, my attempt at a reverse sear tonight
Posted on 8/13/14 at 8:48 pm
Posted on 8/13/14 at 8:48 pm
Subject: 2.5 lb. cowboy (bone-in) ribeye. Purchased at Alexander's Highland Market.
Removed from the refrigerator and let come to room temperature after 2 hours.
Seasoned with sea salt and fresh cracked pepper.
Inserted in 300 degree oven for 55 minutes.
Removed from oven and let rest for 15 minutes.
After resting, I placed this large cut of meat outside on my Primo grill at 500 degrees. I couldn't get my grill any hotter, because I had ran out of coals and it was the best I could do. Allowed to cook on Primo for 5 minutes on one side and 2 minutes on the other. No temperature gauges, because I am cheap.
The result:
Ate immediately, after slicing.
Money shots:
How did it taste? It was the best tasting steak I have ever "grilled." And I have left overs for tomorrow.
Removed from the refrigerator and let come to room temperature after 2 hours.
Seasoned with sea salt and fresh cracked pepper.
Inserted in 300 degree oven for 55 minutes.
Removed from oven and let rest for 15 minutes.
After resting, I placed this large cut of meat outside on my Primo grill at 500 degrees. I couldn't get my grill any hotter, because I had ran out of coals and it was the best I could do. Allowed to cook on Primo for 5 minutes on one side and 2 minutes on the other. No temperature gauges, because I am cheap.
The result:
Ate immediately, after slicing.
Money shots:
How did it taste? It was the best tasting steak I have ever "grilled." And I have left overs for tomorrow.
This post was edited on 8/13/14 at 9:21 pm
14
Posted on 8/13/14 at 8:51 pm to Will Cover
Damn nice, will have to try soon
Posted on 8/13/14 at 8:51 pm to Will Cover
Looks great. How'd it taste?
NM - I see your update...
NM - I see your update...
This post was edited on 8/13/14 at 8:53 pm
Posted on 8/13/14 at 8:52 pm to Will Cover
That looks awesome.
How did you come to this temp and time?
quote:
Inserted in 300 degree oven for 55 minutes.
How did you come to this temp and time?
Posted on 8/13/14 at 8:54 pm to urinetrouble
Just felt right? No other reason than a lucky guess, based upon thickness of steak.
Posted on 8/13/14 at 9:02 pm to Will Cover
That looks awesome.
Posted on 8/13/14 at 9:04 pm to Btrtigerfan
That looks great. I would think that long in the oven would cook the meat to well done but obviously it doesn't. Gonna try that this weekend.
Posted on 8/13/14 at 9:04 pm to Will Cover
Man that looks delicious. Good job. I am going to have to try this. That's a really nice cut of meat
Posted on 8/13/14 at 9:07 pm to fatboydave
quote:
I would think that long in the oven would cook the meat to well done but obviously it doesn't
I would think the same. I need to try this soon.
Posted on 8/13/14 at 9:10 pm to Will Cover
Posted on 8/13/14 at 9:12 pm to Will Cover
Can I pile in on your thread? I tired it as well tonight.
TL:DR Would work well with a thicker steak, but can work for thinner steaks if you make some adjustments.
Got the oven to 250. I nuked the potatoes for a few minutes in the microwave as the low oven temp wouldn't work out so well for my timeframe. Inserted the FDB favorite thermometer. The tseaks were 37 degrees going in.
31 minutes later I was at 115 degrees internal temp. Top and bottom of steak displayed. During the 15 mintue resting time the temp peaked at 117, then dropped down to 108 by the time I was ready to sear.
Time to get that skillet hot hot hot.
Steaks go in. Went for 1 minute per side.
Steaks come off.
After about 5 minutes I took a temp. 138. Damn. A little too high. Oh well. Better luck next time.
Fork shot in a dark room:
Like I said at the beginning, I think a thicker steak would have worked better. These were not the thickest. Just over 1". I think I could nail it down better with similar thickness steaks if I took the initial internal to maybe 100-105. That would give me a little longer to sear without going past 135, which is where I like my steaks.
TL:DR Would work well with a thicker steak, but can work for thinner steaks if you make some adjustments.
Got the oven to 250. I nuked the potatoes for a few minutes in the microwave as the low oven temp wouldn't work out so well for my timeframe. Inserted the FDB favorite thermometer. The tseaks were 37 degrees going in.
31 minutes later I was at 115 degrees internal temp. Top and bottom of steak displayed. During the 15 mintue resting time the temp peaked at 117, then dropped down to 108 by the time I was ready to sear.
Time to get that skillet hot hot hot.
Steaks go in. Went for 1 minute per side.
Steaks come off.
After about 5 minutes I took a temp. 138. Damn. A little too high. Oh well. Better luck next time.
Fork shot in a dark room:
Like I said at the beginning, I think a thicker steak would have worked better. These were not the thickest. Just over 1". I think I could nail it down better with similar thickness steaks if I took the initial internal to maybe 100-105. That would give me a little longer to sear without going past 135, which is where I like my steaks.
Posted on 8/13/14 at 9:21 pm to BottomlandBrew
quote:
BottomlandBrew
Posted on 8/13/14 at 9:22 pm to fatboydave
quote:
I would think that long in the oven would cook the meat to well done but obviously it doesn't.
I had that same thought initially. But given the thickness of the steak, I felt safe leaving it in the oven for this long.
Anything thinner, I would have reduced the time and temperature.
Posted on 8/13/14 at 9:24 pm to Will Cover
Pretty awesome for winging it
Posted on 8/13/14 at 9:24 pm to BottomlandBrew
BB - taste?
Posted on 8/13/14 at 9:26 pm to Jax-Tiger
quote:
BB - taste?
Middle was pretty good, but could have been better due to me overcooking a touch, but where it shined was the fat. Oh god, the fat. It was like candy. So crispy on the outside and melted in your mouth. I haven't been able to achieve that on the stovetop/oven before.
Posted on 8/13/14 at 9:29 pm to Will Cover
WC - I noticed that you had a little more grey around the edges than I did. I think thats due to the amount of time you spent searing the steak. With a hotter grill and less sear time, I think that medium rare center would have stretched all the way to the edges of the steak.
the funny thing is, after the first stage I thought I had dried the steak out. Obviously, nothing could have been further from the truth.
Here is a different picture of my steak.
the funny thing is, after the first stage I thought I had dried the steak out. Obviously, nothing could have been further from the truth.
Here is a different picture of my steak.
Posted on 8/13/14 at 9:38 pm to BottomlandBrew
quote:
I think a thicker steak would have worked better
Funny thing is that thick steaks are harder to cook using traditional methods.
Posted on 8/13/14 at 9:44 pm to Jax-Tiger
quote:
WC - I noticed that you had a little more grey around the edges than I did. I think thats due to the amount of time you spent searing the steak. With a hotter grill and less sear time, I think that medium rare center would have stretched all the way to the edges of the steak.
Agreed. I probably "overdid" it by searing it for as long as I did as I was going off "feel" and didn't have a temperature gauge. And I felt that the steak was almost rare in the middle.
Nonetheless, it turned out tasting very good and I got the thumbs up from my 8 year old daughter, who is a meat connoisseur. She orders a filet mignon with bernaise, pink and juicy every time we go to Fleming's or Sullivan's (yes, we really enjoy Sullivan's).
I can't wait to do this all over again.
This post was edited on 8/14/14 at 8:44 am
Posted on 8/13/14 at 9:47 pm to Jax-Tiger
quote:
Different picture of my steak
Jesus Christ. I just went 6 to 12.
My thing is, I like my steak a touch under rare. I'm not Gaston or anything, mind you, but I've been contemplating how I'm going to make this work. Your sear is essentially for the purpose of triggering that Maillard reaction/crusting, correct?
With traditional methods I'm generally searing 30, maybe 45 seconds per side. A 60 second sear is pretty daunting for me.
I suppose just going a little shorter time on the initial cooking would allow me to get my desired done-ness.
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