Quote:
Originally Posted by Eric Coffey
Reverse sear is pretty hard to screw up.
If they are 1.5" thick cuts:
S&P @ room temp.
Then 30-40 min in (preheated) oven @ 250, (I usually put them directly on the grates with a drip pan/foil below).
Then remove and sear each side for 30 sec. - 1 minute in a HOT cast iron skillet (use an oil with a high smoke-point).
Let rest for a bit before cutting (can tent with foil).
That should get you a nice mid-rare.
YMMV...
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Sounds like a winner (and easy
)
Edit: One minute per side correct?