Reverse sear ribeye… didn’t get as much crust as I would have wanted but still turned out good
Took out of the oven at 115 and into the cast iron.
by Supernova805
10 Comments
Informal_Nobody_1240
Good lookin steak
Ancient_Low_8613
Still looks great!
Brujo-Bailando
Yummy. Did I spell that right? This looks great! That color is perfect.
majorwizkid1
Really nice wall to wall pink though, and not grey so I’d call it a resounding success
1nTheNick0fTime
Sear looks perfect to me and a good wall to wall pink. You did great
KarmaEnterprise
In my experience, reverse searing always lacks just a bit in having a good crust. It’s easy to overcook a steak if you’re trying to get a desired crust being that the ideal temp has already been reached internally. What helps though is to take the steak out of the oven a few degrees early and let it rest on the counter until the internal temp stops rising and turns around meaning that the cook has stopped. Once that’s happened, try to sear the shit out of it on each side as quickly as you can before the temp starts to rise again, passing the desired doneness. BUT. The steak looks perfect to me. Great job!
Peepeepoopoobuttbutt
I get better results using a regular sear and then oven, or sear on hot side of the grill then cook on cool side.
Savings_Ad384
Finally – looks amazing comparatively to what’s been on this sub lately
Cyber_Insecurity
Why don’t you guys ever do a forward sear?
Lost-Link6216
I promise if you give up on reverse sear, that fat you cut off and moved to the side would be butter.
I ribeye needs hot in the beginning. Melt that fat. Get your sear. Then move to oven, cool side of grill. Let that high heat carry over into the fat to melt it.
10 Comments
Good lookin steak
Still looks great!
Yummy. Did I spell that right? This looks great! That color is perfect.
Really nice wall to wall pink though, and not grey so I’d call it a resounding success
Sear looks perfect to me and a good wall to wall pink. You did great
In my experience, reverse searing always lacks just a bit in having a good crust. It’s easy to overcook a steak if you’re trying to get a desired crust being that the ideal temp has already been reached internally. What helps though is to take the steak out of the oven a few degrees early and let it rest on the counter until the internal temp stops rising and turns around meaning that the cook has stopped. Once that’s happened, try to sear the shit out of it on each side as quickly as you can before the temp starts to rise again, passing the desired doneness.
BUT. The steak looks perfect to me. Great job!
I get better results using a regular sear and then oven, or sear on hot side of the grill then cook on cool side.
Finally – looks amazing comparatively to what’s been on this sub lately
Why don’t you guys ever do a forward sear?
I promise if you give up on reverse sear, that fat you cut off and moved to the side would be butter.
I ribeye needs hot in the beginning. Melt that fat. Get your sear. Then move to oven, cool side of grill. Let that high heat carry over into the fat to melt it.
Your steak looks awesome, nailed the meat temp.