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#1004859 - 03/06/19 10:03 AM reverse sear steak
dwatkins Offline
I'm Idaho!

Registered: 08/15/14
Posts: 3623
Anyone try it? Looks pretty straight forward just wanted to see if there were any tips I needed to know before doing it. Going to try it tonight.
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#1004870 - 03/06/19 12:35 PM Re: reverse sear steak [Re: dwatkins]
Todd Offline
Dick Nipples

Registered: 03/08/99
Posts: 28156
Loc: Seattle, Washington USA
It's the only way I cook thicker steaks now. It is amazing.

I season them how I like, which is to say a bit of salt and pepper, bake them at 225 until they reach an internal temp of about 125 or 130, and then put them on a smoking hot cast iron pan just long enough to crispy up each side.

Instead of a steak that ranges from well done on the edge to medium rare in the middle, you end up with a couple inches of medium rare steak with a crispy crust...the best.

Fish on...

Todd
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#1004876 - 03/06/19 12:58 PM Re: reverse sear steak [Re: Todd]
dwatkins Offline
I'm Idaho!

Registered: 08/15/14
Posts: 3623
Originally Posted By: Todd
It's the only way I cook thicker steaks now. It is amazing.

I season them how I like, which is to say a bit of salt and pepper, bake them at 225 until they reach an internal temp of about 125 or 130, and then put them on a smoking hot cast iron pan just long enough to crispy up each side.

Instead of a steak that ranges from well done on the edge to medium rare in the middle, you end up with a couple inches of medium rare steak with a crispy crust...the best.

Fish on...

Todd


Thank you. Exactly what I was looking for.
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#1004901 - 03/06/19 06:11 PM Re: reverse sear steak [Re: dwatkins]
dwatkins Offline
I'm Idaho!

Registered: 08/15/14
Posts: 3623
easy peasy. get the desired temp and sear. besides grilling this is the best way. Todd is right, the best and easiest way to cook a thick steak.
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#1004934 - 03/07/19 08:32 AM Re: reverse sear steak [Re: dwatkins]
5 * General Evo Offline
Lord of the Chums

Registered: 03/29/14
Posts: 6808
try Sous Vide..
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#1004948 - 03/07/19 11:26 AM Re: reverse sear steak [Re: dwatkins]
dwatkins Offline
I'm Idaho!

Registered: 08/15/14
Posts: 3623
will do evo.
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#1005145 - 03/08/19 04:02 PM Re: reverse sear steak [Re: dwatkins]
Paul Smenis Online   content
Repeat Spawner

Registered: 08/02/12
Posts: 1049
Loc: In a drift boat...
Don't skip on the compound butter either
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#1005151 - 03/08/19 04:58 PM Re: reverse sear steak [Re: Paul Smenis]
NickD90 Offline
Shooting Instructor for hire

Registered: 10/26/10
Posts: 7260
Loc: Snohomish, WA
Originally Posted By: War-Paint
Don't skip on the compound butter either


Never!

You can also lightly smoke em' first to bring up to temp before your sear. YUM!
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#1005203 - 03/09/19 03:37 PM Re: reverse sear steak [Re: Todd]
CedarR Offline
Repeat Spawner

Registered: 08/04/99
Posts: 1459
Loc: Olympia, WA
Originally Posted By: Todd
It's the only way I cook thicker steaks now. It is amazing.
I season them how I like, which is to say a bit of salt and pepper, bake them at 225 until they reach an internal temp of about 125 or 130, and then put them on a smoking hot cast iron pan just long enough to crispy up each side.


Sounds near foolproof. Must take quite awhile to get to get a thick steak up to 130 degrees with the oven only set at 225, huh? Should I start right after breakfast? wink Watched a video where the chef seared a steak in the melted fat he had trimmed off the steak, then he finished it off with lotsa butter, probably clarified. This might be the only way I haven't ruined a piece of beef, I'll give it a try...

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#1005206 - 03/09/19 06:33 PM Re: reverse sear steak [Re: dwatkins]
Todd Offline
Dick Nipples

Registered: 03/08/99
Posts: 28156
Loc: Seattle, Washington USA
For an inch and a half steak it probably takes about 35 minutes, give or take, to reach 125...not as long as you might think.

Fish on...

Todd
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#1005211 - 03/09/19 08:21 PM Re: reverse sear steak [Re: dwatkins]
Excitable Bob Offline
Returning Adult

Registered: 03/13/07
Posts: 421
Loc: fuctifino
Guess I have been doing it bassackwards. I have always seared them first and then put them in the oven to finish. Will cook steaks tomorrow and try it Tods way, I expect they will about the same as my usual way. I normally use the BBQ but when the weather is not nice I use the stove top and oven.
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#1005261 - 03/10/19 08:29 PM Re: reverse sear steak [Re: dwatkins]
Excitable Bob Offline
Returning Adult

Registered: 03/13/07
Posts: 421
Loc: fuctifino
I cooked my steaks using Todd's method tonight, thank you for this advice! Had a couple of 2" filets and they turned out great, cooked consistently thru out. This will be my new method when the genesis is not usable due to snow or laziness on my part.
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#1005292 - 03/11/19 12:22 PM Re: reverse sear steak [Re: dwatkins]
Todd Offline
Dick Nipples

Registered: 03/08/99
Posts: 28156
Loc: Seattle, Washington USA
Glad it worked out so well for you!

A large ribeye met its demise at my house with this same technique last night...perfectly cooked throughout.

Fish on...

Todd
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#1005319 - 03/11/19 03:32 PM Re: reverse sear steak [Re: dwatkins]
wsu Offline
Returning Adult

Registered: 06/23/04
Posts: 422
This sounds like sacrilege. Perfecting the art of grilling a steak over hot fire is what steak is all about.

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#1005344 - 03/11/19 09:47 PM Re: reverse sear steak [Re: dwatkins]
Excitable Bob Offline
Returning Adult

Registered: 03/13/07
Posts: 421
Loc: fuctifino
You are right, nothing like cooking over a hot flame!




Edited by Excitable Bob (03/11/19 11:04 PM)
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#1005394 - 03/12/19 02:24 PM Re: reverse sear steak [Re: dwatkins]
wsu Offline
Returning Adult

Registered: 06/23/04
Posts: 422
Doesn't seem like there would be adequate heat control.

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#1006588 - 04/06/19 05:05 PM Re: reverse sear steak [Re: dwatkins]
The Moderator Offline
The Chosen One

Registered: 02/09/00
Posts: 14486
Loc: Tuleville
Picked up a pair of ribeyes today for the missus and myself. Gonna give this a shot.
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#1006607 - 04/06/19 09:38 PM Re: reverse sear steak [Re: dwatkins]
NickD90 Offline
Shooting Instructor for hire

Registered: 10/26/10
Posts: 7260
Loc: Snohomish, WA
I reversed seared a 3" thick Chuck Eye last night and it turned out perfect.
It's all I ever do on thick cuts from here on out.

MMMMM...Chuck Eyes are the best! 1/2 the price of a regular ribeye. They're hard to find, so when I do...I buy all of them.
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#1007479 - 04/18/19 01:08 PM Re: reverse sear steak [Re: dwatkins]
dwatkins Offline
I'm Idaho!

Registered: 08/15/14
Posts: 3623
https://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method/

along with todd's way do what she does. even a caveman can do it.
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#1007505 - 04/18/19 04:07 PM Re: reverse sear steak [Re: dwatkins]
Direct-Drive Offline
ExtenZe Field Tester

Registered: 11/10/09
Posts: 8058
Loc: Vancouver, WA
The cast iron thing is good.
Never really embraced it until recently.
The wife is brutal on pots and pans.....overheats 'em and kills 'em.

So I bought her the last pan I will ever buy her, a couple of years ago....12" Lodge frying pan.It's very well seasoned now.
Cleanup is with salt, cooking oil and a paper towel....no soap and water.
Kosher salt seems to work the best....coarser.

For a tough clean up I will put some warm water in it which will reveal any organics that didn't get taken out on the first pass.

ETA:
For a good 2 channel temp monitor it's Thermoworks "Smoke" or Maverick 732, 733 or 735

Do not submerge cables in water for cleaning...use rubbing alcohol on tips....done.

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