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Message
Little reverse sear help from the board please
Posted on 3/9/19 at 5:00 pm
Posted on 3/9/19 at 5:00 pm
Skiing in Steamboat. To my surprise they don’t have a grill here at the condo.
I reverse sear all the time with my meat thermometer but don’t have one here.
Since I don’t have a grill definitely going to have to do that.
Steaks are about 1.25 inches. Ribeyes
I’m guess about 45 mins at 250 degrees to get to medium rare. Is that about right?
I reverse sear all the time with my meat thermometer but don’t have one here.
Since I don’t have a grill definitely going to have to do that.
Steaks are about 1.25 inches. Ribeyes
I’m guess about 45 mins at 250 degrees to get to medium rare. Is that about right?
4
Posted on 3/9/19 at 5:11 pm to cbtullis
quote:
I reverse sear all the time with my meat thermometer but don’t have one here.
Prayers sent.
I'd just sear on a pan for 2-3 minutes each side and go with that.
Posted on 3/9/19 at 5:19 pm to cbtullis
I'll say with some 2 inch thick ribeyes I did 275 for 30 minutes then seared each side and it came out a perfect medium rare. I did not use a thermometer
This post was edited on 3/9/19 at 5:20 pm
Posted on 3/9/19 at 5:21 pm to cbtullis
quote:
45 mins at 250 degrees
Thats pretty close but I wouldn't go any longer than that for sure.
Posted on 3/10/19 at 7:12 am to cbtullis
quote:
I’m guess about 45 mins at 250 degrees to get to medium rare. Is that about right?
I think you are fine with this. That's right around the time and tempo I do mine.
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