Another Couple of Huge Ribeye Steaks - Reverse Searing

[Don Ro]

Anyone use this method?
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[froggert]

Yes, it's the only way to go with a thick steak, unless you can sous vide.

[VincentVega]

x2

My normal method. Takes a little practice so you arent checking temps every few minutes but results are always good.

[Don Ro]

OK, thanks gents. How long in the oven for 3" thick steaks?
Minutes/inch, etc.

[craigster59]

Here is the definitive article on the subject...
The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period | Serious Eats

[RKDinOKC]

That's just how I cook mine with my Charbroil Smoker/Roaster/Grill.

Set SRG on low.
Put a leave in temperature probe into the middle of the meat.
Put the meat in the middle of the roaster.
When probe reaches 130° it beeps me.
Pull it a plate it.
Put the grilling grate on the SRG and crank it up all the way.
Give it 5 minutes to get the grate hot.
Grill steaks on each side for 2 minutes.

I like mine medium.

If I want a nice smokey or charcoaled flavor...
I start by putting chips or charcoals in the smoker box.
Set SRG on high until it starts smoking. (usually 5 to 10 minutes)
Turn SRG down to low and follow the above.

Comes out with a nice charcoaled flavor.

It only takes about 30 minutes total on the SRG including waiting for it to warm up.
They claim it cooks faster and better because it is infrared heat.
It heats up the liner of the roaster and the radiant heat is what cooks stuff.

[drcoastline]

I have the 2013 Montoya Cabernet, what time shall I arrive.

[RKDinOKC]

Oh yeah,

Got the wireless Webber leave in temp probe at ACE for under $50.
Really really handy to just stick the probe in and don't have to open the oven or roaster until ready to remove it. And the wireless monitor lets you check how the temp is doing and beep when it reaches the set temp.

[red-beard]

My preferred method these days is with a "Fake Green Egg".

I heat up the "Kamado" to at least 600-700 degrees. I sear both sides for 2 minutes each. Then I close the grill and choke off all air. The fire goes out and the grill ends up around 300-400 degrees. I leave it this way for 4-10 minutes, depending on thickness and doneness.

[Gogar]

Tonight I did about a 1" strip sous vide (130F for 1:40) and it's just about the easiest godamn thing ever. Lots of fun

[sc_rufctr]

Originally Posted by Don Ro

Anyone use this method?
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A Chef showed me how to do this years ago. It was the standard practice in her restaurant.
But it does take some time so they had to start the process well before any steaks were ordered by the customers.

I've been doing this ever since on thicker steaks but I don't eat as much steak as I used to.

[Don Ro]

A followup >>>
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Reverse Sear - the results. 75 mins at 275 degrees.
Internal temp. 130 degrees prior to searing.
Seared 2 min/side.
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BTW, a good site...some great ideas:
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https://www.youtube.com/channel/UCpZWnEqiXMPdrtZhd2FFm_Q
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Thanks for all the assistance, gents.
This baby is tasty!!!
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[Gogar]

Looks great!

[froggert]

Looks great! I just go on low heat to temp rather than relying on time.

I used to have a fake green egg, too, and would reverse sear by cooking at low temp using a cast iron pizza stone on the lower level as a diffuser plate. Pull the steak when it's to temp, open all the vents and pull the top grate. The cast iron plate will get super hot and sear that sucker in no time.

[RKDinOKC]

Dern it, now gonna have to go buy a good steak and make a glutton of myself.