Slow Cooking Your Steak - The Reverse Sear

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Cimarron

It's not dying I'm talking about, it's living.
Jun 28, 2007
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#3
I've got one of these I'm going to try on the grill this summer.

Himalayan Salt Block. I think first I'll try some skirt steak for fajitas....


 

swamppoke

ole 3 putt.
A/V Subscriber
Feb 11, 2004
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The Sand Shaker
#6
Reverse sear is great on thick steaks and a rib roast.
yes indeed. Even better done on a ceramic cooker: Smoke it at 250 or so for a while, pull it, and then while it is resting, bring the cooker up to hi temp, and sear. Don't let the meat come to room temp before putting on the grill as many recipes recommend; the colder the meat, the better it accepts the smoke.
 
May 21, 2007
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Tulsa, OK
#9
I have done this method twice following the youtube video at the top. It is a really good way of cooking steaks if you have a really thick steak and it comes out perfect every time. It does take about 1 hour to 1 hour 20 minutes to do it so you will want to plan ahead. Dang, now i want to go get a steak.
 

H2Orange

Sitting on the Group W bench
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Nov 17, 2007
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Edmond
#12
I tried this Friday night. I brought the internal temp to 140 degrees to get the steak closer to medium. Took about 45 minutes for a 1.5 inch, 20 oz. ribeye to get to 140 degrees in the oven. Rested it for 15 minutes. Then seared it for 90 seconds a side in a cast iron skillet over a camp stove. Heaven!