Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Going for First Reverse Sear Today

CP92
CP92 Posts: 397
in EggHead Forum
Thanks to Congress I got a lotta time on my hands right now.  So I'm gonna do my first reverse sear today. 

Gonna run them at 250ish.  My question is how long is it going to take (ballpark) a 1.5 inch ribeye to get to 110-115?  I don't wanna overshoot.  Looking for just south of medium for final temp so prolly pulling off the sear at 130?
Chris
LBGE
Hughesville, MD
· Share on FacebookShare on Twitter

Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Maybe 20 minutes. Depends on what temp you start at. There is no need to set it out prior to cooking. Start checking after 10 minutes.

    My wife is in the same boat so I feel your pain.
    · Share on FacebookShare on Twitter
  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Reverse sear is the only way I go with steak. I make sure the steak I buy is 1.5 -2 inches.
    Flint, Michigan
    · Share on FacebookShare on Twitter
  • CP92
    CP92 Posts: 397
    Appreciate it fellas.  I'll fill ya in.
    Chris
    LBGE
    Hughesville, MD
    · Share on FacebookShare on Twitter
  • 3sheets
    3sheets Posts: 81
    I like doing a reverse sear in one setup so I don't have to remove a hot plate setter. The half plate and half raise grill and a CI on the lower side works great.

    Location 33.537588, -83.969298 (33.5 miles and 41 minutes SE of the Mothership)

    · Share on FacebookShare on Twitter
  • CP92
    CP92 Posts: 397
    @ 3sheets Beyond my equipment set up at this point.  Will eventually get there, but gotta run old school for the next couple of months.  Especially given the rat bastards in Congress right now affecting my ability to earn a living.

    Chris
    LBGE
    Hughesville, MD
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    3sheets said:
    I like doing a reverse sear in one setup so I don't have to remove a hot plate setter. The half plate and half raise grill and a CI on the lower side works great.
    Me too, if only doing a couple of steaks. My half moon is an old pizza stone that was too large for my medium.
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • 3sheets
    3sheets Posts: 81
    CP92 said:
    @ 3sheets Beyond my equipment set up at this point.  Will eventually get there, but gotta run old school for the next couple of months.  Especially given the rat bastards in Congress right now affecting my ability to earn a living.

    I understand. Just have a good pair of gloves and a place ready to put the hot piece down before you pick it up... he said from experience.

    Location 33.537588, -83.969298 (33.5 miles and 41 minutes SE of the Mothership)

    · Share on FacebookShare on Twitter
  • CP92
    CP92 Posts: 397
    Well, I got one pic before I put some S&P on it.  Ran it up to 250 and got it stable with no issues.  Put the PS in and got it stable again, the put the steak on.  20+ mins to get to about 108.  Pulled it and the PS and opened it up.  Couldn't get it over about 500.  I don't think I had enough lump. 
    I've come to realize, much like when I played poker and read books I still managed to make the mistakes that were highlighted.  The good thing is, you realize what you've done immediately and don't repeat them again, unlike complete trial and error.  Pulled at 132, let it rest while I finished my port wine reduction and fixed the baked potatoes.  Came out right at medium.  I'll make sure to remember photos of the finished product last time. 
    Chris
    LBGE
    Hughesville, MD
    · Share on FacebookShare on Twitter

Categories