re: Inspired by Jax-Tiger, my attempt at a reverse sear tonight

i'm literally dying here looking at these pics. I"m still at least a week away from having my grill installed.

Nice.im just going with a 34" coyote. Going to try some stuff with a smoker box on the grill. May add a green egg or dedicated smoker down the road

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someone please post more pics en masse

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This is the only one I haven't posted, yet. Same steak as before, just a different angle.

Won't be able to tonight. I'm sad about it. Looking like Sunday may be my best day coming up.
I'll go steak shopping tomorrow or Sat

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I'll go steak shopping tomorrow or Sat

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See Bottomland's post. You may have to adjust your time/temps for a thinner steak, if you go that route. I usually get thick steaks and serve them family style. That way I can snatch a bite for myself...

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Has anyone done steaks like this in an egg?

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We're waiting for someone to volunteer. You up for it?

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I usually get thick steaks and serve them family style.

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I qualify as a family of 1 don't I? Add in Ham and that's 2!
I wonder who around Lafayette sells the best thick steak

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it's a long time, but most of the time is spent getting it to room temp.

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Bringing steak up to room temperature is a myth. I would think especially so with a reverse sear as the steak is sitting in an oven for hours.

One should be able to omit this step and get the same results.

Looks great though!

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One should be able to omit this step and get the same results.

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I concur. I was referring to the 3 hour timeline that WC used. 2 hours of it was for the steak sitting on the counter while coming to room temperature. That doesn't take any effort, so it's not like it added 2 additional hours of work, unless you have to guard the steak from your dog...

With a steak sitting in the oven for as long as it does, the temperature of the meat shouldn't matter.