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Reverse sear versus hottub?

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mentsmin
mentsmin Posts: 29
edited November -1 in EggHead Forum
Which do you prefer? I'll be cooking ribeyes; I tried a reverse sear last time, was thinking about trying the hot tub thing this time.

Question about the hot tub thing, though: Do most people put a pot on the stove and keep it at 100 degrees, or just repeatedly put hot water into a sink or something like that?
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  • Little Steven
    Little Steven Posts: 28,817
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    mentsmin,

    I used to fill the sink with hot tap water and a pot with 100* water and put the pot in the sink. If the pot water dropped I would add hot to the sink. Then I found I could control below 100* on the induction top. Be tough to do with gas or electric I would think

    Steve

    Steve 

    Caledon, ON

     

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  • mentsmin
    mentsmin Posts: 29
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    Ahh, good point. I didn't think of that. Hmmm, I'm cooking for four, I'd hate to screw them up!

    Any suggestions for temperature/timing for a reverse sear? My guests are always happy but I'm constantly overcooking my own steak (I prefer mid-rare).
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  • Little Steven
    Little Steven Posts: 28,817
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    I would use the pot in the sink if I were you and try the stove later ;)

    Steve 

    Caledon, ON

     

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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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    If the ribeye is 1" or thicker, I prefer a reverse sear. If it is thinner, I don't really have a preference between the two methods.
    Knoxville, TN
    Nibble Me This
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  • mentsmin
    mentsmin Posts: 29
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    NibbleMeThis wrote:
    If the ribeye is 1" or thicker, I prefer a reverse sear. If it is thinner, I don't really have a preference between the two methods.

    They are thicker.

    When you reverse-sear, what egg temp do you aim for and how long do you leave them on?
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