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Reverse Sear

post #1 of 14
Thread Starter 

Not really about smoking but.... I tried reverse searing a ribeye this weekend.  It took 45 minutes at 275 in the oven to get to

an internal temp of 130.  I let it rest for 15 minutes then seared it in a screaming hot black iron skillet.  When the smoke cleared,

and the smoke alarm  stopped I cut into it.  I was quite pleased.

 

 

 

 

post #2 of 14
Only way. Hope it tasted as good as it looks.
post #3 of 14
Looks tasty!
post #4 of 14

Looks good, well done!  Reverse sear steaks on my Kamado Joe Big Joe are the best steaks tasting I have ever cooked.

post #5 of 14
Thread Starter 

It really was good.  Until something better comes along, this is the way I'll be doing steaks.

post #6 of 14

The only that would make that better is a little mashed potatoes next to it! oh and points for making me really hungry!

 

Happy Smoking,

 

phatbac(Aaron)

post #7 of 14

I'm going to do the same except I'll try with sous vide first then reverse sear. So far I've done salmon and it was very good. That's saying a lot as I don't usually like salmon!

post #8 of 14

Nice job!

 

The ribeye looks delicious!

 

Al

post #9 of 14
Quote:
Originally Posted by Parman View Post
 

I'm going to do the same except I'll try with sous vide first then reverse sear. So far I've done salmon and it was very good. That's saying a lot as I don't usually like salmon!

My brother does all his meats sous vide and reverse sears them, and they are all wonderful.

post #10 of 14

Looks good. That's my favorite way to make pork chops and steaks on a Weber kettle. Indirect with a touch of smoke until they hit the temp I want, then let the coals get blazing hot and sear. 

post #11 of 14
Quote:
Originally Posted by Parman View Post
 

I'm going to do the same except I'll try with sous vide first then reverse sear. So far I've done salmon and it was very good. That's saying a lot as I don't usually like salmon!

 

 

Quote:
Originally Posted by pmorton62 View Post
 

My brother does all his meats sous vide and reverse sears them, and they are all wonderful.

I like the Sous Vide process and i cook lots of things with it but for steaks I prefer the low and slow on my Big Joe and then sear them. I get a much better flavor from the lump charcoal, as opposed to the water bath.

post #12 of 14
I love doing my ribeye's this way but I like to top it off with sautéed mushrooms and onions in butter and soy sauce then pepper jack cheese on top of that. So good n
post #13 of 14

I'd never even HEARD of a reverse sear until I started reading in this forum....now we wont eat steaks or pork chops any other way! I also usually smoke the onions we sautee with mushrooms to top off with....Slap your mama good!

post #14 of 14

Looks tasty!

 

Disco

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