Reverse Seering Steaks

Inspired by Jax Tiger, reverse seat attempts

I've tried it a couple times since that thread, 30 mins at 300 worked perfectly for me. They were about 1.5-2" though.

Wasn't there a method on here about a guy/girl that set their cast iron skillet to a low temp on the stove and let it "sear" for a long time on one side then flipped and did the same and got an incredible sear?

I thought there was an infrared thermometer involved.

Gris Gris you know what I'm talking about?

It will still be rare/medium rare, just less gray if you lower the temp as low as possible.

110 is low for med rare and at your lowest oven setting I doubt you are getting 20 degrees of carry over?

That's cool. Guy asked for medium rare and I didn't want him cutting into a 115 degree piece if meat.

The key is getting the temp to 110-125, depending on whether you want it rare to med-rare. You are correct, I don't think the temp on the meat goes up as much when you cook it that slow. I don't think it makes that much difference if you cook the steak 30 minutes at 300, or 45 minutes at 250. You just want to make sure that you raise the temp slowly.

I did my 2" steak at 300 for 45 minutes. Is that too long or to hot? You be the judge, but I don't see how you can get much less gray around the edges.

Also, I did mine entirely on the grill. I don't exactly know how accurate the thermometer in the lid is in relation to the grill surface temp.

Original Reverse Sear Thread

My only attempt came out well done.

I'll give it another try at a lower temp and less time.

Get a digital probe thermometer and you'll never have than problem again. Everybody needs one. I have three.