Need A,B,C's on reverse sear for Ribeye steaks

Larrymac

I've always seared first, but would like to try a reverse sear on some 2" ribeyes I have tonight for my son's birthday.

pgprescott

It will help the panel if you enlighten us with your preferences for temperature of the completed protein. 

4Runner

Setup indirect and run anywhere from 250 up to 325.  I typically land at 275.  I pull at around 128 and let sit out to rest while I change my setup to direct and hot. I like mine to rest at least 20 min and have gone as long as 30 with no ill effects. I rest to let the internal temp stop rising and begin to fall.  This keeps me at my desired temp after the sear.   For sear, I will go down low or at the standard grate level depending on how big my fire is and what cut of meat.  This yields good results for me. I'm sure others will post with other options as well.   

feef706

I tried a reverse sear on a really thick porterhouse once, i don't exactly remember the temps but thought it pulled it around 120 before searing, it ended up more done than planned.

I did have success with a prime rib reverse sear, yielded perfect medium rare. I pulled it at 120, let it rest until the temp stopped climbing, around 123 or 124 while the egg reached 550, then seared for a minute on each side.

bgebrent

pgprescott said:

It will help the panel if you enlighten us with your preferences for temperature of the completed protein. 

Need this to be able to approach your desired end temp.

Eggcelsior

I start the steak around 250 with an oak chunk for a wood-fired flavor. I go to 115ish and rest it for 20 or so minutes until the grill is at 550-600. I sear for 30 seconds at a time per side for a total of 60-90 seconds per side. This yields a finished product around 125 for medium rare.

Sea2Ski

^ This.  
My sear is as close to the hot coals as possible. 

OhioEgger

Me, too. Strictly a medium rare guy here. I pull it at 115, wrap in foil, bring the Egg up to somewhere north of 500°F  and sear for 30-60 seconds per side (judged by eye).

buzd504

Eggcelsior said:

I start the steak around 250 with an oak chunk for a wood-fired flavor. I go to 115ish and rest it for 20 or so minutes until the grill is at 550-600. I sear for 30 seconds at a time per side for a total of 60-90 seconds per side. This yields a finished product around 125 for medium rare.

This is about what I do, except I have started searing on cast iron, which I really like.  Great crust.

4Runner

Don't wrap and let rest longer and you will be able to pull pretty much at your desired finishing internal temp. 

Meeeshigan22

The carry over on a 2" steak can be significant, easily over 10 degrees, more if tented in foil. I have ours cut to 2" and go to 115 if I want med rare, low/mid120's for my wife's steak as she prefers med.

Theophan

You didn't say how thick the steaks are: if they're less than an inch, no point reverse searing them.  I only do reverse sear for nice thick steaks at least 1.5". Thinner ones I just flip every couple of minutes over a pretty hot fire (500 or higher).

Toxarch

You can reverse sear 1" steaks. I've done and they came out great. I've done it to lamb chops and those are small. 

When I reverse sear, I pull at 117 for a med rare. Then sear on CI pan.

Webass

I'm a little different than most. I do time not temp. For 1 1/2" I do direct at 350 for 2 minutes each side.  Put on CI skillet and take it up to 500 then 2 more minutes each side.  Nice medium rare with a good uniform crust.    

Meeeshigan22

Theophan said:

You didn't say how thick the steaks are: if they're less than an inch, no point reverse searing them.  I only do reverse sear for nice thick steaks at least 1.5". Thinner ones I just flip every couple of minutes over a pretty hot fire (500 or higher).

He mentioned they were 2" ribeyes. 

NorthPilot06

@Webass - that's not really a reverse sear method, but if it works stick with it!  I usually put the steaks on at 250 until 115-117 then sear off quickly around 550 (minute per side or so)

Theophan

Meeeshigan22 said:

Theophan said:

You didn't say how thick the steaks are: if they're less than an inch, no point reverse searing them.  I only do reverse sear for nice thick steaks at least 1.5". Thinner ones I just flip every couple of minutes over a pretty hot fire (500 or higher).

He mentioned they were 2" ribeyes. 

<sigh>  It's what happens when you get old.  By the time I got down to the bottom, my old brain already forgot that I'd read that, just remembered "ribeyes."

Give my best regards to Michigan for me -- was born there a long time ago, still love Michigan, though I haven't lived there since the '60s.

Meeeshigan22

Theophan said:

Meeeshigan22 said:

Theophan said:

You didn't say how thick the steaks are: if they're less than an inch, no point reverse searing them.  I only do reverse sear for nice thick steaks at least 1.5". Thinner ones I just flip every couple of minutes over a pretty hot fire (500 or higher).

He mentioned they were 2" ribeyes. 

<sigh>  It's what happens when you get old.  By the time I got down to the bottom, my old brain already forgot that I'd read that, just remembered "ribeyes."

Give my best regards to Michigan for me -- was born there a long time ago, still love Michigan, though I haven't lived there since the '60s.

No worries, here to help.

Will do, we love it here.

GrillSgt

New guy here but I am into the reverse sear and have done a few. If you are looking for rare pull at 110 so you can sear the crap out of it for some delicious, unctous, juicy charred fat. While most in here use the egg for the sear I have been using my kettle and lump. Filling two charcoal baskets chock full and having it blazing. Flip frequently, temping frequently and get if off a few degrees shy of your desired IT. One of the best things about a reverse is that the steak doesn't need to rest, but it is still cooking so be prepared to slice and serve immediately otherwise you will overshoot your temp.

fljoemon

I like to do the final sear on a Weber Chimney Starter ... amazing steak!
https://www.youtube.com/watch?v=emvnfDUX5IY

4Runner

GrillSgt said:

New guy here but I am into the reverse sear and have done a few. If you are looking for rare pull at 110 so you can sear the crap out of it for some delicious, unctous, juicy charred fat. While most in here use the egg for the sear I have been using my kettle and lump. Filling two charcoal baskets chock full and having it blazing. Flip frequently, temping frequently and get if off a few degrees shy of your desired IT. One of the best things about a reverse is that the steak doesn't need to rest, but it is still cooking so be prepared to slice and serve immediately otherwise you will overshoot your temp.

That is exactly why you rest and the time to change your Egg setup and get it hot, grab a beer and and take a couple of sips is a great time passer. 
  

GrillSgt

So while your flying around changing the setup on the Egg I'm chillin' with a Tito's. 

4Runner

Not flying around...I have it down pat but it is Woodford for me.