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Reverse sear question
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CeeGeeW
Posts: 113
This is a general question, but for detail, I'm cooking ribeyes direct at 350 until 120IT. I take the steaks off, crank it up to about 700 to do a reverse sear. How long do you let it stabilize for the sear before putting the steaks back on?
Thanks!
Los Angeles, CA
Comments
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At that temp, I wouldn't think that it would matter. The sear's going to be quick."I've made a note never to piss you two off." - Stike
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What temp are you going for a finished steak, here is what I did Sunday to two two inch steaks and they came out great, EVOO Salt, Pepper. Plate Setter in legs up drip pan dome at 250/260 until 108 and 110, I pulled them and tented them with foil and pulled the plate setter and cranked it up to 525/550 which took about 15 min them I put them back on for 1 min then crisscrossed for another then flipped them and I did the same and they came off at 130 and tented again which they climbed to 135were great.Charlotte, Michigan XL BGE
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Thanks John, that meant to say 600 degrees, but I would imagine same result. I sear for about 90 secs a side.GrillMagic, I target 140 then rest for 5 mins so the final is 145. I tried indirect for rib eye, but prefer direct with a reverse sear. I need to try the crisscross sometime. So once the egg hit 525/550 you put them on instantly?Los Angeles, CA
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CeeGeeW said:Thanks John, that meant to say 600 degrees, but I would imagine same result. I sear for about 90 secs a side.GrillMagic, I target 140 then rest for 5 mins so the final is 145. I tried indirect for rib eye, but prefer direct with a reverse sear. I need to try the crisscross sometime. So once the egg hit 525/550 you put them on instantly?
Charlotte, Michigan XL BGE
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