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Old 10-22-2017, 10:02 PM   #1
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Cooking a steak in a convection oven & pan searing afterwards

Has anyone had experience cooking a steak in a convection oven and then finished it off with a pan sear after it hits 120F internal or similar?

Ideally i would be putting this on my Weber BBQ over offset heat until 120F internal and then sear directly over the briquettes until about medium around 140F. Sometimes i just want to cook one good steak without all that and a convection microwave & pan sear option seems like a good offset super-heated air & direct heat cooking substitute.

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Old 10-22-2017, 10:30 PM   #2
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I don't have a convection oven but I do reverse sear in my regular oven to a temperature of 118F and rest for 30 minutes. While it's resting, I fire up the charcoal chimney half full of briquettes and sear the steak on top of the chimney with a small grate I have.
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Old 10-23-2017, 06:31 AM   #3
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The only times we cook steak in the house are when making Palomilla steak or in prep for ropa vieja or vaca frita. Maybe the occasional steak au poivre.
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Old 10-23-2017, 12:40 PM   #4
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I only reverse sear if Im sous vide-ing my steak

Otherwise I sear it on a screaming hot cast iron skillet and blast it in my oven
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Old 10-23-2017, 02:59 PM   #5
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Quote:
Originally Posted by jennyema View Post
I only reverse sear if Im sous vide-ing my steak

Otherwise I sear it on a screaming hot cast iron skillet and blast it in my oven
+1, same here.
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Old 10-24-2017, 04:49 PM   #6
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I have done it a few times with very good results. I prefer to bring the steak to 110 to allow myself slightly longer grill time without going over medium/rare. This method works great for me as long as the steak is at least 1.5 inches thick. For thinner steaks i just use my cast iron skillet and cook them on top of the stove.
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Old 10-24-2017, 05:43 PM   #7
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Usually, if I'm firing up some charcoal in the kettle I'll do the standard sear with multiple flips until desired temp is reached. But I usually have multiple steaks when using the kettle.
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