Reverse searing - need advice

[GotGarlic]

I'd love to be able to do a perfect reverse-seared prime rib - please explain how you did yours.
I don't think I can set my oven as low as say, 125 F - never tried it, so I don't really know.

Follow this recipe to a T.

https://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

 

[tenspeed]

Follow this recipe to a T.

https://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

I'm glad you clarified that. In your previous post it seemed like you were saying to set the oven at the desired final temperature of the meat, as you would set the water bath with sous vide, prompting RMM's question about setting the oven at 125.

 

[caseydog]

Here is an interesting video on searing steak with Adam Savage (Mythbusters) and Kenji Lopez Alt...

https://www.youtube.com/watch?v=JB1x0O-bhrw

CD

 

[caseydog]

I first watched the video I posted above a couple years ago, so my memory of it was a little fuzzy. So, I just watched it again.

I have used the first three methods, I'm not building a forge.

I agree with the outcome. I like the charcoal chimney method. But, I find my Searsall to be more convenient.

CD