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BIG t-bone reverse sear question

Powak
Powak Posts: 1,412
in EggHead Forum
I’m cookin up the biggest T-bones I’ve ever done. 2.5+ pounders. I’m reverse searing em. Is there a ratio between done roasting temp, size and doneness? Like normally we like medium in our house so 1 pounders I pull at 132 and then sear. To get medium with these big boys I’m thinking a little hotter 134-135 then sear because possibly the gradual temp after will be slower because of the size? Sound bout right?
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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,131
    You also will have a degree or three of carryover to consider as well because of their size opposed to “normal” steaks. You are really doing small roasts.   Your plan seems like a solid and sound one to me. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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    Caliking said:   Meat in bung is my favorite. 
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  • thetrim
    thetrim Posts: 11,387
    I'm just a little more toward the medium rare side for those bad boys, so I pull out at high twenties.
    Good luck w the cook and enjoy it!  The huge porterhouses are my favorite cook to do esp. when hosting a group that hasn't seen them before.

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Powak
    Powak Posts: 1,412
    edited October 2019
    They came out pretty dang good. I’ll definitely follow the pull temp I do on smaller steaks next time though. The carry over temp definitely kept rising and took em more up towards a medium well. I forgot that a big part of carryover temp rise rate is how hot the egg was running for the indirect roast time. Mine started at 300° and when I pulled for sear it was closer ton325°. When I’ve roasted slower at 250-275 the carryover seems slower.

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Correct with everything you said.  When I reverse sear, I cook at 225-250, so automatically I thought you were doing the same. Sorry about that.
    Also, I do not know when you took that finished picture, but all that beef piled and in a high sided pan did not help either. No idea if it was in there for a few minutes or seconds. If only carried from the grill the the plates, never mind. But if they were in there for a few minutes, that contributed to the additional rise in temperature.  They still look great though. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Matt86m
    Matt86m Posts: 471
    I usually let the meat rest on an open grid not on the bottom of a pan. Like ^^^ the high sides help trap heat too 
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • Powak
    Powak Posts: 1,412
    Matt86m said:
    I usually let the meat rest on an open grid not on the bottom of a pan. Like ^^^ the high sides help trap heat too 
    Man I’ve gotta try that. If I had these to do over again I would’ve definitely let em sit out on the counter over an hour, roast at my normal lower temp like 250, and possible sear higher like 700-750 to lock in those juices.
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