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