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Reverse Sear and New Camera
Ross in Ventura
Posts: 7,234
My Wife Jackie gave me a Nikon D 60 Camera for my 70th Birthday. What a great Camera! Pic's to fallow.
Potatoes 450* 1-hr
Two Rib Eyes at 450* for 4-min. per side
Some Nero d' Avola from TJS as per AZRP.
Seared 700* for 90-sec. per side
Med Rare
Rib Eye, Baked Potato, and Salad
Ross
Potatoes 450* 1-hr
Two Rib Eyes at 450* for 4-min. per side
Some Nero d' Avola from TJS as per AZRP.
Seared 700* for 90-sec. per side
Med Rare
Rib Eye, Baked Potato, and Salad
Ross
Comments
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Congrats to you sir!! Pics look great!
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Congratulations!
Great pictures, almost too good. I can almost tell what seasoning you used. -
Great choice, you'll love the Nikon! What lens did you get? Happy B'Day!!
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Ross knows steaks. That's some mightyfine looking steaks. Happy BDay.
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Rascal,
18-55mm and I have a 70-210 mm from my F3 film camera that works on it,
Ross -
Frank,
Thank You,
Ross -
Happy 70th Ross.Great looking photos and a great cook as usual. Are you & Jackie going to Atlanta?
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Ross,
Just read your post down below where you say you won´t make it to Atlanta. Was really looking forward to meeting you, now it will have to wait for a future date. Will take some nice photos for you, and hope they will be up to the new Nikon standards.
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Ross in Ventura wrote:Reverse Sear
Ross,
I have become a fan of reverse sear. Your steaks look great.
Please tell us exactly how you did the whole sequence, including amount of time initially and for the sear and at what temps. Also, how long did it take you to get your BGE up to searing temp after the initial cook and what did you do with the steaks while this was happening?
Thanks for the details! -
And many more my friend. -RP
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Pete,
All the times are on the post but the time it took to get up to searing temp. It took about 5-min. to get up to 700* and I just let the Steaks sit on the plate untill it reached temp.
Ross
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Thank You Randy,
Ross -
Ross in Ventura wrote:Pete,All the times are on the post but the time it took to get up to searing temp. It took about 5-min. to get up to 700* and I just let the Steaks sit on the plate untill it reached temp.
Ross, Thanks!
I have always thought of a slower and lower temp for the initial cook with a reverse sear.
I believe I'll try your method.
Would you estimate your ribeyes were around 1.25" thick? -
Happy Birthday, big guy! Steaks and everything are looking good!
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Ross,
Those look like some of the 'better' steaks you have done. Wonder if it is the camera or the cook. Nice pictures.
Kent -
Ross,
Great pics with the new rig. That is what I have and if I could find the darned charger I would be doing some good stuff too. BTW Yer just adding twenty years to the real number so the ladies will think you look young for your age. Happy birthday!
SteveSteve
Caledon, ON
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Thank You,
Ross -
Kent,
Thanks it could a little of both!
Ross -
Steven,
Thanks on both.
Ross -
Beli,
Thank You. I was hopeing to meet you and others, another time.
My Best,
Ross -
The camera doing great and as ALWAYS the food looks great!!
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Thank You,
Ross
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