- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tonight I became a disciple of the Reverse Sear
Posted on 4/16/17 at 12:17 am
Posted on 4/16/17 at 12:17 am
So...I tried it about a week ago without a proper thermometer. Was a disaster. Way overcooked after the sear.
Tonight I tried again with a real instant oven therm and it was perfect.
I just very generously salted and added a bunch of salt free creole seasoning that I jar myself. Left it out to get room temperature and stuck it in the oven at 275 degrees. Once the meat is at 125 I took it out and rested for 10 minutes. Seared both sides for 45 seconds while basting in a cold garlic butter that I made myself.
Came out perfect medium rare with a delicious crust and garlic flavor. Next weekend I'll do it again and take some pics.
Tonight I tried again with a real instant oven therm and it was perfect.
I just very generously salted and added a bunch of salt free creole seasoning that I jar myself. Left it out to get room temperature and stuck it in the oven at 275 degrees. Once the meat is at 125 I took it out and rested for 10 minutes. Seared both sides for 45 seconds while basting in a cold garlic butter that I made myself.
Came out perfect medium rare with a delicious crust and garlic flavor. Next weekend I'll do it again and take some pics.
5
Posted on 4/16/17 at 12:22 am to KillTheGophers
Don't make me hungry. Wife will kill me if I break into the Cauliflower mac and cheese for the Christening tomorrow. 
Posted on 4/16/17 at 7:45 am to Tigerdev
Last year I reversed seared a rack of dry-aged rib eyes with cast iron and it was the best steaks I've ever eaten. Used a similar process but used a mixture of butter and olive oil in searing process and finished rare.
Posted on 4/16/17 at 8:20 am to Tigerdev
You don't need to let it come to room temperature.
That's a myth, especially if you're reverse searing.
That's a myth, especially if you're reverse searing.
Posted on 4/16/17 at 11:17 am to Tigerdev
I did it for the first time a couple of weeks ago and despite my cast iron being really hot, I couldnt get a good sear on it and the meat tasted dried out to me. Pulled it at 120 and seared. I'll give it another go eventually, but for now I prefer a hot grill.
Posted on 4/16/17 at 12:58 pm to PapaPogey
Pull at 125 next time.
Posted on 4/16/17 at 4:16 pm to PapaPogey
quote:
for now I prefer a hot grill.
I reverse sear on the grill...
Posted on 4/16/17 at 4:28 pm to Tigerdev
RS'd a .9lb t-bone for lunch today
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News