The reverse sear is the redneck version of sous vide...

Little Steven

So, "the thickness of the beef is the single biggest factor in cook time" is inaccurate? Just asking.

HogHeaven

I believe so yes, if... All other elements of the cook are the same. if you were cooking a 1" and a 1 1/2" and a 2" steak from the same cut of meat. The 1" will get to temp 1st, then the 1 1/2" then the 2". If one is an old dry age piece of meat then you've changed the elements. But the thickness of the meat is the single biggest element in determining how a steak should be cooked. I don't even bother with the reverse sear with steaks that are 1" or less. I just move them closer to the fire and cook then start to finish at the same spot the entire cook. Over and inch then I do the reverse sear.

cazzy

So confused :-?

Little Steven

Think I'll just stick with the hot tub method. This hurts my brain.

bclarksicle

Also Jim, is your watch calibrated?

Most underrated post on this thread.

Little Steven

Thank you, thank you very much

jimfastcar

Porterhouse was 1"
The current temp of the egg per the dial matches the temp of the iGrill probe