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Reverse sear question
Posted on 8/7/16 at 5:34 pm
Posted on 8/7/16 at 5:34 pm
Four 1.5 inch filets... 250 for how long.... 30 min?
Thank you guys
No meat thermometer....
Thank you guys
No meat thermometer....
Posted on 8/7/16 at 5:37 pm to Red Drum
I just came here to say your avi pic is straight up ballin
Posted on 8/7/16 at 5:44 pm to Red Drum
You could try to do it by touch, but I highly recommend stepping out quickly for a meat thermometer.
Posted on 8/7/16 at 5:49 pm to upgrayedd
Haha thanks... she scares me
Posted on 8/7/16 at 6:02 pm to Red Drum
I wouldn't reverse sear filets, but that's just me.
Posted on 8/7/16 at 6:11 pm to Red Drum
Go buy a cheap thermometer and make it easy.
Posted on 8/7/16 at 7:09 pm to Red Drum
First, you should cook at 300, not 250.
Second, you don't have a meat thermometer so you're going to have to go by touch. Disregard the reverse sear method because you're going to frick it up
Second, you don't have a meat thermometer so you're going to have to go by touch. Disregard the reverse sear method because you're going to frick it up
Posted on 8/7/16 at 7:53 pm to Red Drum
I would not do a reverse seat without a thermometer, but that's me. Ymmv. I'd just go old school with high heat and go by touch.
Posted on 8/7/16 at 8:12 pm to BottomlandBrew
What should the internal temp be for reverse sear?
Posted on 8/7/16 at 8:33 pm to JimMorrison
So yeah I got a thermometer, did 300 degrees, took about 35 minutes. Sorry don't have pics (TD doesn't let you post from phone and I don't have an image account), but the color was perfect, medium rare all the way through.
However, the steaks weren't tender. I normally sear then broil and they always come out melt in your mouth.. Maybe I didn't let rest long enough for the thickness (a tad thicker than usual)? I'm not sure.
Beautiful looking steaks but too chewy. Anyone else experience this with the reverse sear? Or was this just another episode in my life of me fricking it up?
However, the steaks weren't tender. I normally sear then broil and they always come out melt in your mouth.. Maybe I didn't let rest long enough for the thickness (a tad thicker than usual)? I'm not sure.
Beautiful looking steaks but too chewy. Anyone else experience this with the reverse sear? Or was this just another episode in my life of me fricking it up?
Posted on 8/7/16 at 8:39 pm to Red Drum
I've never had a filet that wasn't tender. Don't really eat select grade meat, though
Posted on 8/7/16 at 8:43 pm to GynoSandberg
I mean it was still good, just less tender than usual...I must've fricked it up and didn't let it get to room temp... think I hurried myself given the longer cook time than what I'm used to and trying to coordinate it with my spinach and potatoes
Posted on 8/7/16 at 9:03 pm to Red Drum
300* for 35 minutes?
This post was edited on 8/7/16 at 9:04 pm
Posted on 8/7/16 at 9:16 pm to JimMorrison
quote:
First, you should cook at 300, not 250.
nah, you want the oven as low as possible. you're not cooking a roast, you're just getting the steak up to temperature. 300 is way too high.
Posted on 8/7/16 at 9:18 pm to baytiger
I reverse sear at 180-200 on my primo.
Posted on 8/7/16 at 9:19 pm to Red Drum
quote:
So yeah I got a thermometer, did 300 degrees, took about 35 minutes
Too high of a temp for that long. That's basically just cooking it
Posted on 8/7/16 at 9:31 pm to Deactived
maybe that was the problem. thanks
Posted on 8/7/16 at 9:46 pm to Red Drum
You listened to the one person that gave bad information in this thread
Should have done 250
Should have done 250
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