Reverse sear idea ..

[love2"Q"]

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 ?

 

[quicksilver]

Love2"Q", we had this thread herecheck it out -delicious!)
09-07-2008, 07:53 PM #1 Jeekinz
Certified Executive Chef


Profile: Location: New Jersey
Posts: 4,039


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

 

[Uncle Bob]

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!

 

[jminion]

10 to 15 degrees of your finish temp is a good place to start as as Uncle Bob suggests.

 

[love2"Q"]

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 ..

 

[love2"Q"]

i am trying this tonight ...

 

[love2"Q"]

[FONT=Verdana,Arial,Helvetica]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 ..


[/FONT]

 

[Jeekinz]

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.

 

[love2"Q"]

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 ..

 

[Jeekinz]

HA! Mine is still hanging out on the shelf underneath the smoker. lmao!

 

[pacanis]

Looks good, Q.

 

[Bacardi]

Looks great, I tried it on a T-Bone, didn't quite come out the way I wanted to...Next time I'll cook them off the bone.

 

[70chevelle]

I've done both methods - sear then bake and bake then sear. Theoretically, the reverse sear should give you a more even doneness. I've found it easier to light my Big Green Egg and levelize the temp to around 400* and then light my Ultra Sear grill and let it heat up. Once the Ultra Sear is up to temp, I sear. If the Egg is ready, I move the meat right to the Egg, if not I'll let the meat rest a few minutes until the Egg stabilizes. I pull the meat at around 125* as my wife & I like rare. I usually dry the meat, rub with a little evoo, and then season with sea salt, fresh ground pepper, garlic & rosemary. I use this method for both steaks & roasts.