Reverse Sear

cali_egghead

Did my very first reverse sear on a couple of rib eyes today and I'm very impressed with the results. The steak was the juiciest and most tender I've ever had. 

I cooked it at 300* indirect until it was 130* internal (about 45 Minutes) then i did a 2 minute sear on each side (turning it 45 degrees at the one minute mark)

Here is the final product.

Any tips?

Keefer

Look great! What temp did you sear it at?

Foghorn

"Any tips?"

Yeah.  If you didn't finish it all don't tell anybody.  There are some here who would track you down like a dog to get a bite of that.  And don't tell anybody the next time you are cooking it either.

cali_egghead

Keefer said:

Look great! What temp did you sear it at?

As high as possible

Eggcelsior

Foghorn said:

"Any tips?"

Yeah.  If you didn't finish it all don't tell anybody.  There are some here who would track you down like a dog to get a bite of that.  And don't tell anybody the next time you are cooking it either.

What he said. Uh, um... Invite us next time?

ReldtiCDN

Once I tried the reverse sear. Now it's the only way to egg steak for me. Always a winner!
 Don't try it if you don't want melt in your mouth juicy steaks.