I love this way of cooking for a fantastic, thick boneless ribeye . . . medium rare and very simple. Do any of you have any special tips for this method of cooking?
O/T . . . reverse sear steaks
- Thread starter rockingamecock
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Looking forward to hearing some great tips.
I have tried on several occasions but with mixed results.
I have tried on several occasions but with mixed results.
One thing I learned is to let the steaks dry overnight (or 8 hours) on a rack in the fridge.
Meat at room temp when cooking is critical so allow 30 minutes out of frig before cooking
Having the meat at room temp isn't necessary if you're doing the oven thing first. I pull them at 110F for medium rare, then sear in a screaming hot cast iron skillet for 45-60 seconds on each side.
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Forward or reverse typically yields same result for me. Room temp to start is a must, as mentioned. I haven't tried leaving the steak out to dry, might try that next. 60-yr old cast iron skillet for the sear 
Agree, can't beat the hand me down cast iron skillet for the sear.Forward or reverse typically yields same result for me. Room temp to start is a must, as mentioned. I haven't tried leaving the steak out to dry, might try that next. 60-yr old cast iron skillet for the sear
Get yer cast iron smokin’ hot…..smokin.
Cook for 4 minutes, then repeat on other side. Ck with thermometer.
Thickness matters
I've tried it with fairly good results. As above, room temp steak. I use kosher salt and 16 mesh ground pepper. I do mine medium and bring them almost to temp over low heat on a gas grill with some hickory chips for smoke. Then I reverse sear over charcoal. I'm not a grill master, for sure but I've enjoyed the results. About 2x a year, I invest in a very good, pricey steak. A few good American ranches online.
For those who base medium rare on cooking time (minutes each side), it's to ensure the internal temp is correct.
I have never tried that, it seems to me it could lead to overcooking. I'm not much on a thermometer, but I've had good results grilling and cast-iron cooks. I probably would go with a thermometer on a pricey cut. Room temp is a good idea, I also have a really good marinade a friend gave me. One little thing I always do is put a pat of butter on top at the finish.
In the oven with a digital thermometer, bring thick steaks up to 110 degrees for medium rare then sear each side in a cast iron skillet for 45-60 seconds on each side (a little butter and garlic during the 2nd side sear is nice).
It appears that I’m the only one who doesn’t agree with bringing them to room temperature. Here is my theory which has worked for me my entire life. If the steak is cold that means I can have it on the grill longer, thus increasing flavor from the coals / smoke. For traditional cooks this means longer and harder sears without jeopardizing internal temps. For reverse sear this means longer smoke times before reaching pull temps.
If you have time to do it, the best thing to do for any cut of meat is to dry brine and sit it uncovered on an elevated metal rack overnight in the fridge before you cook. That allows salt to be absorbed to help tenderize the meat and the surface of the meat to dry out which helps with crust formation. Makes such a big difference.
As far as the actual cooking process I like to let the steak sit out at room temp for about an hour before i cook, and then give it some time to rest in tented foil on a plate before eating. I tend to undercook it a little bit and let the carry over heat bring the steak to medium rare.
As far as the actual cooking process I like to let the steak sit out at room temp for about an hour before i cook, and then give it some time to rest in tented foil on a plate before eating. I tend to undercook it a little bit and let the carry over heat bring the steak to medium rare.
Hey, ultimately, when it comes to cooking steak, you have to do what works for you.
I'm not sure there are a lot of rights or wrongs. There are so many methods. Sous vide, gas grill, charcoal grill, oven, salt block, cast iron, salt and pepper, brined, marinated.
Any method can produce a great steak.
I guess the real question: does anyone use steak sauce????
I would say I don't 90% of the time. A good steak doesn't need steak sauce, but sometimes I just crave A1. In a similar vein, I've mostly given up on BBQ sauces. I like the unadulterated taste of the BBQ.
Agree on the A1 craving on occasion and do use it on a steak now and then but I try to get the A1 fix with burgers.
A1 and Heinz 57 are both good on hamburger steak. Steak sauce on steak is only for when I get a bad/tough steak.
How much soap do you use to wash the skillet after the sear, or do you stick it in the dishwasher?
Just kidding, I love cast iron. It was a poor attempt at humor this morning lol
ha! I can't imagine ketchup on steak, but then I'm not much of a ketchup fan at all.
My 5 year old wanted to put ketchup on steak and let him know that was offensive lol
Almost as bad as a suggestion I found on a DIY website regarding unclogging a sprayer head (for a kitchen faucet)... the poster advised that you soak it in a mixture of white vinegar and baking soda. It got a lot of downvotes, thankfully. It seemed like something an AI chatbot would suggest.
I know I'm not supposed to like A1 sauce on a steak, but sometimes I just want it. I think a very good steak is 100% fine totally on its own and doesn't need steak sauce, and I doubt I would ever use it on a very good steak, but I don't think it would taste bad. I just like the taste of A1.
I'm not a steak snob either, though. Maybe 2-3x per year, I'll order some very good, highly marbled prime steak from a ranch. Those get special treatment. But I can enjoy a steak from Outback or Texas Roadhouse as well, understanding that the two are not comparable.
Ha, we are well water here and the previous owner didn't have a water softener. The shower heads were all probably 60% clogged up with mineral deposits. We had a water softener put it and then I soaked each one in cleaning vinegar. Unclogged them perfectly.
For the money, Texas Roadhouse ain't bad. I like their "Roadkill" covered with mushroom/onion gravy. It's nothing fancy but it's inexpensive and pretty tasty. We just bought 3 thick boneless ribeyes from our local meat market to the tune of $80. Like you, we only do that 2 or 3 times a year.
"Roadkill" covered in mushroom gravy...
A1 is hard to beat. Only problem is once you have a bite with it nothing else tastes good without it!
I do like it! It gets you in the salivary glands.
Like I said, on a high-end steak, I wouldn't use it. But I think the flavor complements steak nicely. I'll eat it on just about anything grilled, though.
I will smoke my steaks/pork chops on my RecTeq until 115. Time depends on the thickness. Always season the meat and let it sit out for 30 minutes before putting it on the grill.
Then I have an old charcoal grill that I set up while the meat smokes. Once the meat is ready, I slide it onto the charcoal grill for around 2 to 3 minutes per side for the crust. (I have also used a cast iron skillet but the wife hates the smell of fried food in the house).
Then I have an old charcoal grill that I set up while the meat smokes. Once the meat is ready, I slide it onto the charcoal grill for around 2 to 3 minutes per side for the crust. (I have also used a cast iron skillet but the wife hates the smell of fried food in the house).
When I have time or a really good cut of meat (then I make time) I use the Sous Vide. Find the temp that works for you I like medium rare. For my taste and machine I set the temp for 128. Then reverse sear in cast using clarified butter. In a separate skillet I'll melt butter for a quick basting of the steak and then let it rest for a few minutes. While it is resting I will saute some mushrooms and onions the the butter I used to baste the steak.
Seasoning is usually very simple course salt, fresh ground pepper.
Seasoning is usually very simple course salt, fresh ground pepper.