Trying Reverse Sear Method - Need Advice

You don't need to get it to room temperature. I would go 120 max internal and lower the oven temp to 200-225ish.

quote:

---

You don't need to get it to room temperature.

---

...as long as you like a tougher steak. If allowed to come to room temp, you'll find that any protein will be more tender. Any protein directly out of the fridge and into heat tends to tighten up.

The step that I think is unnecessary is leaving the steak rest after the oven but before the sear. I see no harm in searing it right away, but make sure the steak does rest afterwards for best results. Cut it any time before letting it rest and the juices will be on your plate/cutting board. A chef I respect once told me for best results to let a turkey rest for as long as it had been cooking. Of course it won't be piping hot, but that's what the gravy is for.

Cooks Illustrated, which helped popularize the reverse sear method, says:

Oven at 275 with steaks (seasoned with S&P) on wire rack set in rimmed baking sheet. Cook until meat in center of steak is 90 to 95 degrees for rare to medium-rare, which takes about 20 to 25 minutes. For medium, cook to 100 to 105 degrees, about 25 to 30 minutes.

Sear on all sides, about 2 minutes per side. For a thick cut like a filet, do the sides too. Keep eye on the center temp with your Thermopen. I shoot for around 130-35 final temp. I did this last weekend with filets, and they were good.

Here is a neat meat temperature guide: LINK

No need to let the meat come to room temperature before cooking. The slow rise of meat temp in the oven brings it to a similar temp throughout the cut and avoids the issues feared by those who advocate letting it get to room temp. That is a big benefit of reverse sear.

You'd have to let the meat sit on the counter for a couple hours or more. CI tested 1-inch-thick rib-eye steaks. Out of the fridge onto the counter, the temp increased from 41 to 52 after an hour and got to only 62 after two hours.

Then they pan-seared those samples and compared with steaks cooked straight from the fridge. The gray banding was identical, and there was no noticeable difference in taste or texture. To do away with almost all gray banding, they recommend ... reverse sear.

Won't put the oil... Thanks! I'm about to start cooking them.. Well after I cook the bacon for my loaded potato soup

Bought this today and was thinking about doing the reverse sear on it.

I would!

125 is a little high for med rare. For a 1 1/2" steak, I'd do 110 to 115. A little higher for a thicker steak.

Damn, jank... I want to see the finished product of that one...

quote:

---

The step that I think is unnecessary is leaving the steak rest after the oven but before the sear.

---

I disagree. If you rest it prior to the sear, you don't have to rest it afterwards. You can eat it while the crust is crunchy and hot. One more advantage of the re Erse sear vs. traditional methods.

quote:

---

Sucks


Smokes your house up bad

---

Like the old saying, "If you think sex is a pain in the arse, then you must be doing it wrong."

I don't do the reverse sear inside. I do it entirely on the grill. Did it tonight, as a matter of fact.

Original steak:


After cooking at 250-270 for almost an hour.


On the 800 degree grill.


Pulled.


The moment of truth:


Proof is in the pudding and this was fantastic.

Damn son

Looks incredible