Reverse Sear Time and Temp

Que_n_Brew

I am going to do my first RS. I have (2) 2.5" ribeyes. How long will it take to get to the desired temp of 110* at 250 egg temp.  Is that the desired temp if I want to end up at 125 after the 60 second per side sear?  Thanks

Rebhanmh

Roughly 7-8 min at 250*. You should be good with 60 seconds per side. I normally do 225* and it takes about 10 min at most. Then depending on thickness 1-1.5 min per side for medium rare

Que_n_Brew

10 minutes?  I was thinking an hour?

johnnyp

Yea, i did 2" strips a while back and it took about 45 mins to get to 115

Que_n_Brew

JP, what temp?  Thanks

johnnyp

I don't know, it was about a month ago.

approx ~250 give or take 25*

johnnyp

Sorry man, I'm not the type who documents cook details.  good luck!

Rebhanmh

Maybe mine weren't the full 2" cut but damn it didn't take an hour for sure... Looks like I'm recalibrating my thermometers lol

Mattman3969

I'm guessing about 30-40mins @250 and your 60secs sounds about right.  I've got an 1 1/2" ribeye on now @250 indirect and it has gone up 5 degrees in about 5mins but it was put on straight outta da fridge at 46°

SmokingPiney

I cook at 275 to an IT of 110. Pull, foil, remove the plate setter and stoke to about 550. Put them back on for about 1.5 minutes a side. Use your inner "grill force" on the sear..............you can tell when they're ready to come off. 

Que_n_Brew

Thanks everyone. Just trying to get a basic idea so the family unit isn't staring at me at 9:00 wondering where the hell dinner is. 

Jeepster47

Notes?  How about a graph?  Grill was at 320 degrees F and the meat IT started at 46 degrees.  Took 29 minutes to get it up to 120 degrees ... it coasted for another 10 degrees while the egg was fired up to sear at 600 degrees.

There's always an initial lag time while the heat permeates to the center of the cut ... shorter time for thinner steak ... duh.  Then it's a relatively linear climb until target temp.  The slope seems to be different for different cuts of meat, different toughness of the meat, and different grill temps.  But, in all cases, once past the initial lag, you can calculate when the target IT is going to be reached for your particular cut of meat.

stemc33

 @Rebhanmh must have been cooking direct and close to the coals to bring a steak up that fast. I did a sear first then finished on a different egg at 350° degrees yesterday. It took longer than 12 minutes after a 2 minute sear per side. When I transfer to the second egg, dead center temps were 85°and 90° on the other. 

Jeepster47

@stemc33's post brings up a good point.  When doing a reverse sear, the steak rests for five or six minutes while the egg comes up to temp.  A one minute sear shouldn't add that much heat energy to the center of the steak that it needs a full 10 or so minute rest after searing ... yes/no/maybe?

Do you rest after searing? How long?

4Runner

@Que_n_Brew - its hard to give a time, but I would start with those on the grill about 1.5 hours before sit down to dinner time.   Also, after the initial roasting, I like the meat to sit for 20 - 30 minutes.  With that rest kind of rest, I would pull at 118.  I have found with a rest long enough for the internal temp to settle down, I can pull a good bit closer to my target final internal temp.  Also, I sear down low so I'm brown in no time flat.  Your sear setup is a factor on when to pull after roasting as well.   Good luck and let's see pictures.  

DieselkW

Jeepster47 said:

@stemc33's post brings up a good point.  When doing a reverse sear, the steak rests for five or six minutes while the egg comes up to temp.  ...

Do you rest after searing? How long?

I don't rest after searing, the 10 minute rest during egg heat up does the trick, and when you sear, as you said, you're only affecting (effecting?) the outer sixteenth of an inch.

You can, of course, rest it after the sear, but I don't believe anything would change.

4Runner

agree.  The rest has already happened.  In my experience, you need to rest long enough after the roast, to let the internal temp settle...otherwise, it climbs too high during sear.   

Que_n_Brew

Thanks everyone for the help.  The first RS was a big success.  As requested, here are a few pics...