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Posted on 5/7/16 at 10:51 am to BRgetthenet
They were fine
Did maybe 40 min at 250
Internal temp was low 120s
After sear perfect med rare
But didnt seem any better than just doing it all on grill.
Did maybe 40 min at 250
Internal temp was low 120s
After sear perfect med rare
But didnt seem any better than just doing it all on grill.
Posted on 5/7/16 at 12:20 pm to BocaJared
quote:can we just bronze this post and put it in the TD recipe thread?
We've been doing this in restaurants forever when you order a rare steak. It's so easy. Season it. Put it on a rack in an oven at 200° is ideal. 20 minutes for an inch thick steak.
Sear on both sides about 1 minute each. No need to rest.
If you want it med rare add about 10 minutes in the oven.
Please don't wrap the meat in foil.
It steams it. Don't do that to baked potatoes either BTW.
Posted on 5/7/16 at 12:23 pm to baytiger
200° for 30 has never failed me.
Any higher or any longer and it is too much.
Any higher or any longer and it is too much.
Posted on 5/8/16 at 12:03 am to Cosmo
Pics?
Posted on 5/8/16 at 12:29 am to BRgetthenet
You fat bastard. Did you enjoy your twiced baked and stuffed potatoes?
Posted on 5/8/16 at 10:30 am to Cosmo
quote:
But didnt seem any better than just doing it all on grill.
There is no way to get end to end temp consistency and a good sear by doing the grill only.
Posted on 5/8/16 at 11:02 am to GRTiger
Did I miss the pics of steak or was he just trollin?
Posted on 5/8/16 at 11:10 am to List Eater
It's Cosmo. 50/50 on trolling. He probably had 5 $1 hotdogs from sonic last night.
Posted on 5/9/16 at 10:12 am to Cosmo
Photographs?
Posted on 5/9/16 at 12:46 pm to GRTiger
quote:
There is no way to get end to end temp consistency and a good sear by doing the grill only.
I beg to differ. You don't have to do direct high heat for one the whole time. Often times what I'll do is get half my grill very hot and the other half will be like a standard oven. I'll sear both sides first, then take the steaks and put them on the oven side to finish to the right temp. Much easier then reverse sear. Furthermore, the sear is done and all I have to do is cook until the temp is right so there is no guessing on what the right temp to sear them will be. I much prefer that method.
I bet over 90% of Restaurants just cook a steak on direct heat, that includes many of your best ones.
Posted on 5/9/16 at 12:50 pm to Artie Rome
quote:
No. But throwingg a steak in an oven at 300 isn't a reverse sear.
What are you talking about? All a "reverse sear" is is searing the steak at the end of the cook and not the beginning. The temperature that you initially bake it at can be 150 or 400 degrees, really doesn't matter to be a "reverse sear". If you are talking what you prefer and found best, that is different. But what works for you and works for others can be different and still have the same name. If I grill my steak at 600 and someone else grills it at 1000, that doesn't mean I didn't grill my steak.
Posted on 5/9/16 at 1:21 pm to baldona
quote:
What are you talking about?
What are YOU talking about? I am pretty sure everybody here is of this opinion that slow cook at low temp then high temp is what we are talking about in these threads. So you are telling my I can reverse sear a steak in a 500 degree broiler as long as I throw it in a pan at the end. GTFO.
Posted on 5/9/16 at 1:39 pm to GRTiger
I did a reverse sear this weekend as well. When I put it in the skillet, my salt and pepper stuck to the cast iron and didn't put a sear on the steak. I didn't put any oil in the CI, should I have?
Posted on 5/9/16 at 1:40 pm to dreww221
Yes
Not much, but you must have gone in dry.
Not much, but you must have gone in dry.
Posted on 5/9/16 at 1:41 pm to baldona
quote:
What are you talking about? All a "reverse sear" is is searing the steak at the end of the cook and not the beginning. The temperature that you initially bake it at can be 150 or 400 degrees, really doesn't matter to be a "reverse sear". If you are talking what you prefer and found best, that is different. But what works for you and works for others can be different and still have the same name. If I grill my steak at 600 and someone else grills it at 1000, that doesn't mean I didn't grill my steak.
Technically, I agree with this. However, anyone that would use such a high temp would be defeating the purpose of the reverse sear method.
Posted on 5/9/16 at 2:22 pm to baldona
quote:
I wouldn't let it get to 120 in the oven, for med rare you are looking at pulling it at 135 degrees maybe 140. Baking it to 120 does not give you enough room to sear IMO.
I did one on the BGE to an internal temp of 115. Took off and brought The egg up to 650...seared it for 1.5 min a side...internal temp was 130...steak was perfect
Posted on 5/10/16 at 2:45 pm to Cosmo
Images of the 2" reverse seared steak?
Posted on 5/10/16 at 4:03 pm to BocaJared
quote:I keep seeing this. I am assuming yall put it on foil or something of sort first? Or am I an idiot? I dont want to go home and frick my oven up letting the steak drippings all over the place by putting it directly on the rack
Put it on a rack in an oven at 200° is ideal.
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