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Old 10-22-2008, 08:54 PM   #1
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Reverse sear idea ..

was thinking about the reverse sear ..
so what if i throw a nice thick ribeye on at
225 with some hickory ..
then finish in a smoking hot grill ..
or even a chimney starter ..
what do you think ?

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Old 10-22-2008, 09:49 PM   #2
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Love2"Q", we had this thread here:(check it out -delicious!)
09-07-2008, 07:53 PM #1 Jeekinz
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Reverse Sear Ribeyes
As I said in another thread, I wanted to experiment with the reverse sear method. So I picked up some thick ribeyes and gave it a shot.

Ribeye steak with mixed new potatoes and a salad

Here's the raw meat ready for a 250F oven until it reaches 100F internal temp. I went slightly over because I was outside picking herbs. lol
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Old 10-22-2008, 10:31 PM   #3
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Quote:
Originally Posted by love2"Q" View Post
was thinking about the reverse sear ..
so what if i throw a nice thick ribeye on at
225 with some hickory ..
then finish in a smoking hot grill ..
or even a chimney starter ..
what do you think ?
"Q" Like you...When I first heard about this technique...I immediately thought grill.. instead of oven and hot pan. I've only tried it once, with somewhat limted success...I took the meat to 101* inside my cooker...then directly over the coals. The problem I encountered was after a darn good sear on both sides the meat was only...120*...maybe a little more...I honestly don't remember. So I had to go back inside the cooker to finish it off. My thinking for next time is to take the meat to within about 15* or so, less than my target finish temperature before I sear. Make sense? If I want to pull it at 140*...I would take it to 125*...then sear, and rest it.... HTH

Oh..the meat was a piece of top sirloin 1 1/2 in. thick.

Have Fun!
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Old 10-23-2008, 01:50 AM   #4
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10 to 15 degrees of your finish temp is a good place to start as as Uncle Bob suggests.
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Old 10-23-2008, 07:47 AM   #5
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thanks all ..UB i was thinking shooting for 15* of my
target .. i think i will try this over the weekend ..
Quicksilver ... thats where i got to thinking about this ..
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Old 11-01-2008, 09:18 PM   #6
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i am trying this tonight ...
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Old 11-02-2008, 07:10 AM   #7
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cooked at 225 for about 40 mins ...
they were at 125 ..
put on a screaming hot grill for about 2-3mins
a side .. pulled at 140 .. should have pulled them
a bit earlier maybe 135 .. they were a smidgen overcooked but the boss was happy .. i rubbed these with a store bought steak rub .. and with the slow cooking it made a excellent crust on the steaks ..
all in all it was very good ..


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Old 11-02-2008, 07:29 AM   #8
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Good idea. I was thinking about trying that too. I did the same as you and slightly overcooked the first time. Looks like a huge difference not using an oven.
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Old 11-02-2008, 07:38 AM   #9
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jeekinz .. they had a really nice light smokey flavor to them ..
then i finally got to use my grate that came with the side fire box to
finish them off ..
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Old 11-02-2008, 07:40 AM   #10
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HA! Mine is still hanging out on the shelf underneath the smoker. lmao!
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