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Reverse Seering Steaks
Posted on 8/22/14 at 5:08 pm
Posted on 8/22/14 at 5:08 pm
I didn't post in the other thread so I can't find it. I have two 1.25-1.5 inch strips, about 12-14oz each. What temp and time is recommended to get that medium rare all the way through result that I drooled over in the other thread?
Tia
Tia
Posted on 8/22/14 at 5:15 pm to GRTiger
Step 1: Pre-Heat oven to lowest setting.
Step 2: Insert meat thermomter probe into the thickest part of the meat
Step 3: Insert meat in pre-heated oven
Step 4: Let it come up to 110 degrees
Step 5: Remove meat and let rest for 20 minutes
Step 6: Pre-Heat oven to highest temperature with cast iron skillet in oven and let sit for 20 minutes if not more
Step 7: Turn on stove to with largest area to highest setting, place hot skillet on stove
Step 8: Sear steaks for 45 seconds to one minute per side with no oil or fat for optimum searing
Step 2: Insert meat thermomter probe into the thickest part of the meat
Step 3: Insert meat in pre-heated oven
Step 4: Let it come up to 110 degrees
Step 5: Remove meat and let rest for 20 minutes
Step 6: Pre-Heat oven to highest temperature with cast iron skillet in oven and let sit for 20 minutes if not more
Step 7: Turn on stove to with largest area to highest setting, place hot skillet on stove
Step 8: Sear steaks for 45 seconds to one minute per side with no oil or fat for optimum searing
Posted on 8/22/14 at 5:16 pm to GRTiger
Posted on 8/22/14 at 5:25 pm to GRTiger
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.
Posted on 8/22/14 at 5:26 pm to RonFNSwanson
I think the 300 sounds a bit high to achieve optimum results.
But I'm sure it was pretty damn good
But I'm sure it was pretty damn good
Posted on 8/22/14 at 5:31 pm to KosmoCramer
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?
I thought there was an infrared thermometer involved.
Gris Gris you know what I'm talking about?
Posted on 8/22/14 at 5:37 pm to KosmoCramer
It's not, trust me. I was skeptical at first too. I like mine rare-med rare
Posted on 8/22/14 at 5:40 pm to RonFNSwanson
It will still be rare/medium rare, just less gray if you lower the temp as low as possible.
Posted on 8/22/14 at 5:42 pm to KosmoCramer
Good tip. Would you do more than 30 mins then?
Posted on 8/22/14 at 5:48 pm to RonFNSwanson
If you have the time to wait, I would set it as low as possible then take it to 110 degrees internal, and then pull it.
This maximizes the redness and minimizes the gray.
I do prime rib this way and it's unbeleiveable how small the gray is.
But a standing rib roast takes like 8-10 hours this way
This maximizes the redness and minimizes the gray.
I do prime rib this way and it's unbeleiveable how small the gray is.
But a standing rib roast takes like 8-10 hours this way
Posted on 8/22/14 at 5:53 pm to KosmoCramer
110 is low for med rare and at your lowest oven setting I doubt you are getting 20 degrees of carry over?
This post was edited on 8/22/14 at 5:54 pm
Posted on 8/22/14 at 5:57 pm to Artie Rome
Mine got to about 115ish then got seared.
It was more of a rare which was fine with me and above the danger zone.
It was more of a rare which was fine with me and above the danger zone.
Posted on 8/22/14 at 6:02 pm to KosmoCramer
That's cool. Guy asked for medium rare and I didn't want him cutting into a 115 degree piece if meat.
Posted on 8/22/14 at 6:06 pm to KosmoCramer
I'm going to try 225 and check at 30-40 minutes (don't have a thermo you leave in). I'm used to that temp from smoking.
Posted on 8/22/14 at 6:15 pm to GRTiger
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
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
This post was edited on 8/22/14 at 6:16 pm
Posted on 8/22/14 at 6:29 pm to KosmoCramer
quote:
Gris Gris you know what I'm talking about?
I don't think I recall that.
I did the flat iron steak on 250 in the oven because it wasn't thick and it worked well. I think with a thicker steak, 250 should be fine and 300 might be fine according to more experienced peeps.
Posted on 8/22/14 at 6:34 pm to RonFNSwanson
My only attempt came out well done.
I'll give it another try at a lower temp and less time.
I'll give it another try at a lower temp and less time.
Posted on 8/22/14 at 6:49 pm to KosmoCramer
The "slow sear" is the way to get maximum Maillard reaction according to some. I'm on the fence. I think for a thick steak reverse sear is the way to go.
Posted on 8/22/14 at 6:56 pm to Fun Bunch
Get a digital probe thermometer and you'll never have than problem again. Everybody needs one. I have three.
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