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Ribeye Cap Steak Reverse Sear Advice

GregW
GregW Posts: 2,678
edited March 2016 in EggHead Forum
I picked up two prime cap steaks at Costco.
What internal temp should I use for the reverse part?

Thanks
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Where do you want to finish? I'd go to 110-115 for lower side of Medium Rare.



    I had one for lunch. I went hot and fast in a CI skillet but put it in the freezer for 15 minutes before cooking. The interior was still nice and cool when finished.
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  • GregW
    GregW Posts: 2,678
    Thanks, I will give it a shot.
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  • Jcl5150
    Jcl5150 Posts: 287
    I'm going to do one of these tomorrow that I got from SRF.  I'm excited to see how it goes!
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  • GregW
    GregW Posts: 2,678
    Jcl5150 said:
    I'm going to do one of these tomorrow that I got from SRF.  I'm excited to see how it goes!
    It turned out great. I pulled from reverse at 110. I will say the way the cap was rolled I wound up with a lower than desirable ratio of crust to interior. After cooking I started to slice and it unrolled. The meat was about 1/2 x 2 inches. The crust was on the 1/2in side. I don't know if I will do these again simply due to that. They were perfectly cook at medium rare.
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