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Started By
Message
My 4th of July reverse sear
Posted on 7/3/20 at 7:03 pm
Posted on 7/3/20 at 7:03 pm
275 degree in oven. Approximately 20 minutes due to thickness of steak. Hot grill, seared for approximately one minute, rotated to get cross match marks for another minute. Flipped steak over, cooked for approximately one minute,
Set steak on plate and let it rest for approximately 6 minutes before slicing.
Just as easy, if not easier than sous vide and cooked to my liking. Deliciousness.
Set steak on plate and let it rest for approximately 6 minutes before slicing.
Just as easy, if not easier than sous vide and cooked to my liking. Deliciousness.
5
Posted on 7/3/20 at 7:08 pm to Will Cover
Is that a filet? It's big. Looks good. Try 225 instead of 275 just for the heck of it
Posted on 7/3/20 at 7:11 pm to little billy
Yes, filet. Picked them up at Costco.
Posted on 7/3/20 at 7:14 pm to Will Cover
Friend,
Is that well done?
Yours,
TulaneLSU
Is that well done?
Yours,
TulaneLSU
Posted on 7/3/20 at 7:19 pm to TulaneLSU
TulaneLSU,
That's medium in my book.
Self Appointed Authority,
little billy
That's medium in my book.
Self Appointed Authority,
little billy
Posted on 7/4/20 at 7:56 am to TulaneLSU
quote:
Is that well done?
Yes, completely gray.
Posted on 7/4/20 at 10:28 am to Will Cover
If you like it that's all that matters.
Posted on 7/4/20 at 7:09 pm to Will Cover
Damn that’s a hell of a filet. Looks good.
Posted on 7/4/20 at 7:32 pm to Will Cover
Posted on 7/5/20 at 7:29 pm to Will Cover
Looks good. I love a big arse filet. I agree with whoever said try 225 instead of 275 when you have time. Reverse sear is damn near impossible to beat on a filet.
Posted on 7/5/20 at 9:27 pm to prostyleoffensetime
Definitely try a lower cooK temp. Lower the better but 225 is very slow for a thick cut. I typically do 250.
Also - not sure if it’s right or wrong - but when I learned to reverse sear, I was told to let rest before searing.
Also - not sure if it’s right or wrong - but when I learned to reverse sear, I was told to let rest before searing.
Posted on 7/6/20 at 2:36 pm to TulaneLSU
quote:
Is that well done?
only people who eat "poor boys" consider that well done
Posted on 7/6/20 at 2:38 pm to Fatty Magoo
quote:
Definitely try a lower cooK temp. Lower the better but 225 is very slow for a thick cut. I typically do 250.
Agreed if a fatty piece such as ribeye. For a lean cut like filet you are only trying to take to temp. Going low like that won't make much of a difference as you're not trying to melt the marbling.
Posted on 7/6/20 at 2:45 pm to Fatty Magoo
quote:
Also - not sure if it’s right or wrong - but when I learned to reverse sear, I was told to let rest before searing.
The reason for this is so that you don't have to rest it after the sear. If you do it on a grill, you can cook it slowly to temp, remove the steak and let it rest while the grill is heating up to searing temps. Then put your steak on for a quick sear and when it comes off, it's ready to eat.
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