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Reverse seared cooking time for Ribeye Steak

post #1 of 19
Thread Starter 

Well, I finally took the plunge and tried my 1st attempt at the reverse sear method for steak.


I didn't want to hijack jarjarchef's thread http://www.smokingmeatforums.com/t/175508/reverse-sear-explained-video#post_1297107 anymore than I already had, so I started this one.


I put "searing time" in the title , because while I found lots of info on temps to cook with, I don't remember anyone saying, how long a time it may take for a steak.

So I thought this may be of some use to somebody else out there wondering about the times.


Because I didn't know who long this was going to take, I cooked our sides 1st, and then put them into the oven when I started the steak.

Oven would be at a good holding temp, so I didn't worry about drying out the potatoes or corn, etc.

Now that I know how long it takes, I'll start the steak 1st, and then, cook the sides and just add them to oven as they are done to hold until dinner.


Cut our steaks about 1 1//4" thick, give or take, from an 8.7 lb. prime rib roast.  I cut remaining roast into two smaller ones for prime rib roast later, vac-packed & and froze them.

I didn't weigh our steaks, but estimated the weight on wife's at about 12-13 oz.  And my steak was a tad thicker and was about 1 lb.


I seasoned night before with spog, and placed on rack uncovered in fridge lower rack.  I only let steak at room temp about 15 minutes while preheating the oven to 170*.

Internal temp was 41* when placed into 170* oven on a rack with foiled pan under it.


@ 25 minutes IT was 64*

@ 45 minutes IT was 86*

@ 1 hour IT was 97*

@ 1 & 1/2 hour IT was 112*

@ 1 hour & 50 minutes IT was 120*

@ 2 hours IT was 124*


Pulled out and tented with foil, left Maverick probe still in it.  Also double checked temps on both steaks with Thermapen.

Rested it about 15 minutes until IT dropped to 120*.  While resting heated to cast iron skillets on stove until just starting to smoke.  Shut flame off added tablespoon of Peanut Oil to each pan, wiped excess out with paper towel, turned flame back to high and added steaks.


While getting the sides out and plated up, I ended up searing steaks a little bit too long.  Not too bad, just a little.


Now we have a base time estimate from my log, we can do better next time with everything and not be so nervous about screwing it up.

What I would do different next time is pull steaks out at the 112* to 115* temp.  Right around the 1 1/2 hour mark.  For a regular pan fried steak 120* seems med-rare to rare to us.

But with this method, it seems I need to keep it lower than I'm used to.  I erred on the side of over done, rather that chance raw steak.  I needn't have worried.


How was it?




Reversed seared rib-eye, with caramelized onions, garlic mashed potatoes and corn. Plus for my plate, some Morel Mushrooms added!


Two things impressed us the most. 

1.  it was more tender than any steak I ever had. 

2. it was the most moist steak ever tasted too.  All the way through dinner from 1st to last bites, extremely very little juice ran onto plate.  And the last bite was a juicy as the first!


So for rare, to med rare pull between 110* - 115* , around the hour and a half mark is your time.

For a more medium, like this one, 124* - 125* around the 2 hour mark is your time estimate.

Edited by fpmich - 1/16/15 at 4:05am
post #2 of 19
Looks perfect! Great job.
post #3 of 19

They don't look burnt, why do you say you seared then too long?

post #4 of 19

Frank they look good to me,you can see how moist they are. Nice job

post #5 of 19
Tasty looking steaks! One of my favorite ways to do them and the mini-WSM is the perfect machine to use to accomplish the task!
post #6 of 19

Looks very TASTY!

Happy smoken.


post #7 of 19
Thread Starter 
Originally Posted by Grillmonkey View Post

They don't look burnt, why do you say you seared then too long?

Yeah, I know in the photo of the one sliced, it looks perfect edge to edge, but that was result of camera flash I think.

After I looked at photos after dinner, I told my wife that the photo looked like what I "wanted it to look like" on my plate.  LOL


I've tried to play with photo to get to look closer to actual color, but just can't do it.  It wasn't that read looking, and the edges were darker cooked than it looks.  However the moisture looks exactly right!  That still amazes us and we were talking about it again today.

post #8 of 19
Nice lookin RS ribeye.... Had to be tasty !
post #9 of 19

Man o man  where is mine ?



post #10 of 19
Thread Starter 

Thank you all for your kind words.


That steak was awesome!  We've never had anything like it.  I actually doubted that it would be much different than just a fried steak. 

I figured it was just another gimmick, and nothing but the color, edge to edge, would be improved. Boy, were we surprised!

Type written words, nor words spoken in person, can convey just how much different, and better tasting, steak cooked this way is compared to regular cooked steak.

Texture, taste and juiciness are all enlarged 100%!


But remember, this is the 1st rib eye steaks we've had in almost 2 1/2 - 3 years. because of price.  So maybe that influenced us too.

Rib eyes are the best of all steaks, in my book.


So to test this method out,  I am going to try it with cheaper cuts of beef too. 

Sirloin, top round/London broil, or something like that.  If it can make those meats juicy, tender and full of flavor without the fat that rib eye has, I will be a convert for life.


I'm glad I took notes in my log, the same as if I was smoking it

It gave me a lot of info, that I would've forgotten otherwise.

For instance, I learned that I can start steaks in oven 1st, and still have plenty of time to prep & cook sides on stove top. 

That alone was worth the logging, and will save me over an hour or more from the way I did it this time.


Also, I now know to sear meat AND pay attention to it only, so I don't over do it.  Then plate the sides.  Everything is all warm & hot, so don't worry about it.


PS:  I also warmed stoneware plates in oven before serving.  Not hot, just warmed though.  It helps your meal enjoyment.


But now.....!

I'm itching to get out to smoker in spring, and try this. 

I don't know how it could be any better.  But if it's smoked, it's GOT to be better!   Right?  LOL

Plus, I can use some screamin' hot coals for searing, and get a real crust in short time, without cooking too deeply down the meat.

My mouth is watering at the thought.

post #11 of 19

I'll be watching for the results of your experiments. I'd love to have a great cheap steak.

post #12 of 19
Thread Starter 

Here is your wish Grillmonkey!  LOL


I did a large 1 1/2" thick sirloin steak cut from meat market..

I followed my log from the rib-eyes, and tried to do it the exact same way.  Except it took a little longer due to the thicker denser meat.


Cooked to 124*.  Same as the rib-eye.  It took 3 hours for this thick steak. Pulled it to rest tented, while I warmed up sides.

Blanched and sauteed green beans, Morel mushrooms, and caramelized onions.

I had pre-cooked the onions and mushrooms, so they only had to warm while sauteing the beans,  Took only about 5 - 7 minutes.


Seared steak quickly in very hot cast iron pan.  1 minute or less per side.


Put all on platter for photo. Looking great so far, right?  But Wait... there's more!  LOL

Looks great doesn't it?


But when I sliced it, it bled juices everywhere!  I'm talking a big ole puddle on the platter.

I didn't get a shot of that, because I was too PO'd!


I think I didn't rest it long enough because my sides didn't take too long, and I rushed things at dinner time.

I left in the therm probe and it DID drop in temp, but I thinking I should've rested it another 5-10 minutes.


The one thing that is still puzzling me is the well done strip on the top of steak.

The well done strip was also the side that was up in oven.  But it was on a rack, and should've been the same on both sides.

I seared it for only a minute on both sides, but that top was well done.


To all you good cooks and chefs, what caused this well done on top?  It didn't happen with my rib-eye.  Lack of fat in meat?



Anyway, we enjoyed good meal, even if the meat had lost too much juice.  I still think it was the resting time.

From now on I give it a 15-20 minute rest before searing, then heat up sides and give it a little more resting while doing that.


What could cause such a deep well done strip at top.  I seared both sides the same time. 

Maybe pan hotter on first side sear vs 2nd side sear?

Edited by fpmich - 2/7/15 at 2:55am
post #13 of 19

To get a good sear on the outside and it still be rare or med rare -  HEAT  A good hot skillet, pan grill whatever you use.  I like a good real good sear and a rare steak If I do that on my charcoal grill I get it Hot  drop my grate close to the fire, If I do it in a skillet I get it really hot first then throw my steak in and sear it, flip it and the same to the other side.


Remember that the heat travels from the outside in, so if you are cooking it for a long time it will start becoming more done at the outside first



post #14 of 19
Thread Starter 

 Pre-heated cast iron skillet on stove until just starting to smoke.  Shut flame off added teaspoon of Peanut Oil to pan, wiped excess out with paper towel, turned flame back to high and added steaks.  And as I mentioned I only seared a minute or less per side.  You can't get the color that I did by searing at a medium temp for under a minute.

post #15 of 19

Where are your Pics ???




post #16 of 19
Thread Starter 

My pics???  Uhmmm.... up in this thread?  LOL


1st 10 posts was about the rib-eye I did for first time,  Post # 11 and on down is about the Sirloin.

Did you bother reading the entire thread and see any pics?


I just check your profile gary s.  80+ threads started, and 11,000 posts.

Not necessarily a bad thing.  But when I went to your post list, I found most of your posts were similar to this.



"Looks good"

"I'm interested"

"I'm hungry"

"good job"  and etc.


Not much really contributing to the threads replied to.


We all post those comment occasionally, but usually when someone is asking advice or a question, we read the thread, and try to help.


It kind of looks like you are posting, just to rack up post counts, for whatever reason.


But thanks for your explanation to me on how to sear meat, and that it cooks from outside in, anyway.  I never would've guessed that would happen in a hot skillet.

Edited by fpmich - 2/9/15 at 12:52am
post #17 of 19
Thread Starter 

Now for you other real helping members


Do you think I created the well done strip on top of meat with first sear in very hot pan, and the sear on the bottom was lighter, because pan heat dropped from first sear?  Or did it actually come from time in oven at 170*?


Maybe do a flash sear of 30 seconds on first side and then 1 minute on other side?

post #18 of 19

I think you nailed it, the well done top side vs the bottom due to loss of heat from the first side sear. In a screaming hot pan, instead of putting the oil in the pan, I coat the steaks lightly with oil and season both sides with salt and pepper. Immediately place steak in middle of the hot, dry pan. Cook for 30 seconds without moving. Turn with tongs and cook another 30 seconds. Works for me.

post #19 of 19
Thread Starter 

Thanks Stan.  I was thinking that was it, but as it was also the same side as was "up" in oven, I wasn't sure.

This backwards (reverse) cooking is new to me.  I was sure happy with those ribeye's though.  Man they were good!


I'll do another sirloin, and see if I can get better results with 2nd time around.

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