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Started By
Message
Reverse Sear First Attempt
Posted on 3/9/17 at 7:55 pm
Posted on 3/9/17 at 7:55 pm
I finally gave in. Y'all have been killing me with the reverse sear pics. Wife is at bunko tonight and I had a bone in ribeye in the freezer so here we go. Coated with olive oil, garlic powder, black pepper and kosher salt. Cooked it in the oven at 250 until it reached 115 internal.
I let it rest while my egg got up to temp. I seared it at ~700 for 60 seconds and flipped. I added two chunks of some compound butter (butter, chopped rosemary, minced garlic) I made for a chicken recipe on top and seared it for another 60 seconds. Let it rest for ~8 minutes.
Served it with some roasted broccoli and garlic mashed potatoes. Oh yeah and some RRSib.
All in all it turned out really good. Although I wish it had a little more char. Any tips to crisp up the fat a little and still keep a medium rare. I really don't know that I'll cook a steak any other way now. Unless they are on the thin side <1in.
I let it rest while my egg got up to temp. I seared it at ~700 for 60 seconds and flipped. I added two chunks of some compound butter (butter, chopped rosemary, minced garlic) I made for a chicken recipe on top and seared it for another 60 seconds. Let it rest for ~8 minutes.
Served it with some roasted broccoli and garlic mashed potatoes. Oh yeah and some RRSib.
All in all it turned out really good. Although I wish it had a little more char. Any tips to crisp up the fat a little and still keep a medium rare. I really don't know that I'll cook a steak any other way now. Unless they are on the thin side <1in.
13
Posted on 3/9/17 at 7:57 pm to tilco
Your #Jankyfactor is at, about, a 9.9.
Posted on 3/9/17 at 7:58 pm to tilco
It's tough to get a real good sear on a boned steak because of the bone. Do it with a regular ribeye and you have better results. That said, I'd tear that up. 
This post was edited on 3/9/17 at 7:59 pm
Posted on 3/9/17 at 8:07 pm to tilco
That looks damn good for a first time. IWEI.
Posted on 3/9/17 at 8:09 pm to LSUballs
Preesh guys . I'm pretty pumped to try it again. May need to go by fresh market do it again Saturday night.
. I'm pretty pumped to try it again. May need to go by fresh market do it again Saturday night. 
Posted on 3/9/17 at 8:14 pm to tilco
I think the key for any good sear is to dry the meat really well first. Also I prefer a cast iron skillet because it gives more surface area
ETA: looks great by the way
ETA: looks great by the way
This post was edited on 3/9/17 at 8:15 pm
Posted on 3/9/17 at 8:22 pm to Coater
The butter might have kept it from charring.
I really like the reverse sear. Might have to try it out saturday in the rain.
I really like the reverse sear. Might have to try it out saturday in the rain.
Posted on 3/9/17 at 8:38 pm to tilco
quote:
Any tips to crisp up the fat a little and still keep a medium rare.
Dont waste time with the egg.. get a cast iron pan smoking hot and sear in that
Posted on 3/9/17 at 9:08 pm to tilco
I put my cast iron pan in the egg to get an even sear.
Posted on 3/9/17 at 9:12 pm to tilco
Use cast iron, and do this.
Then get it rippin white hot on the burner.
Then get it rippin white hot on the burner.
Posted on 3/9/17 at 9:16 pm to BRgetthenet
Do you use vegetable oil in the pan or will it not stick without it?
Posted on 3/9/17 at 9:45 pm to tilco
I slather some olive oil on the surface after I rub it down with salt and pepper,
Did this one tonight:
Did this one tonight:
Posted on 3/9/17 at 9:56 pm to BRgetthenet
Damn, fellas. I may have to brush the rust off my reverse sear skills... You're making me hungry.
Posted on 3/9/17 at 10:02 pm to tilco
Looks great! If I reverse sear on the Komodo I usually fire it up and cook other stuff on it first if I am going to bother with it as opposed to in a pan. Then fire it up to 650 sear and then cut the airflow off.
Posted on 3/10/17 at 6:56 am to tilco
quote:Rough time estimate?
Cooked it in the oven at 250 until it reached 115 internal.
Posted on 3/10/17 at 7:50 am to tilco
quote:
Any tips to crisp up the fat a little and still keep a medium rare.
Creme brulee torch on the fat areas during the sear?
I've never done that on steak, but I've done it with bacon-wrapped poppers on the smoker to crisp up the bacon.
Posted on 3/10/17 at 8:06 am to LSUBoo
Anyone have the cast iron grill grates for their BGE? I've considered getting them just for this purpose.
Posted on 3/10/17 at 8:14 am to Aubie Spr96
I have a cast iron heat deflector for the BGE... but I have not seared steaks on it yet.
Probably should sometime soon... reverse sear or sous vide then right onto the cast iron sitting just over the coals.
Probably should sometime soon... reverse sear or sous vide then right onto the cast iron sitting just over the coals.
Posted on 3/10/17 at 8:15 am to tilco
quote:If using a grill, move the meat more often. You're losing heat to the meat if it stays put. Moving to fresh heat helps, and gets metal to places that were not touched before.
Any tips to crisp up the fat a little and still keep a medium rare.
Posted on 3/10/17 at 8:32 am to Blue Velvet
Probably around 30 minutes. Steak was right at an inch thick.
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