Reverse Sear - Time Estimate? (UPDATED w/ results and q-view)

[mcokevin]

Picked up a nice ~2.5lb bone-in ribeye yesterday on sale. I have never done a reverse sear because I hate the idea of cooking steak in the oven (and I guess I just didn't think to do it on my WSM + Gasser). Anyway, I am going to change that today.

It's a nice thick cut, averaging about 2" thick. I seasoned it earlier this morning and have it on a rack in the fridge, hoping to dry it out a bit. I think my wife and I (and our two small kids) will get two good meals out of this. My plan is to run the MBG at ~200-215 until the IT is 110-115, then I will pull it from the grill, run the grill temp up to ~700 and sear. Target finish temp is medium rare ~130.

What I'm looking for is a sanity check on the time to budget for the low/slow part of the cook. I am thinking it would be about 30-40 minutes? I'm going to cook by temp and not time, but looking to get an idea on when to start the sides and have everything ready for a dinner time of ~5:30pm.

Looking forward to this cook, the temp control and range is one of the main reasons I picked up the MBG.

 

[kilo charlie]

30-40 minutes is not unreasonable.. obviously depends on the weather etc too but you're in the ball park.

Can't wait to see the end results and your thoughts!

 

[sandyut]

yup, you are on a good plan. the smoking step will not take long, watch it close. if you want more smoke flavor keep the temp low due to the short time in the smoker.

 

[thirdeye]

HERE is Chris' early article on the reverse searing. He cuts it pretty close with the temps, but has a longer rest before searing. I seem to get a little more control on the final temp if I take the steak to just over 100°, then remove and rest for 8 or 10 minutes before the final sear. But a reverse sear, end sear, X-ert or whatever you call it.... it works great.

 

[mcokevin]

Thanks for the responses. About to go on!

 

[912smoker]

Waiting on the results

 

[mcokevin]

I'm happy with the results for my first time attempting a reverse sear.

It took about 55 minutes to reach 110 degrees running at 200. I hit it with a little bit of apple but nothing heavy, wasn't going for smoke with this one.

Pulled the steak off at 110, cranked the MBG to 675 and seared. I was so focused on getting the right sear I stopped paying attention to the time. I wound up taking it up a bit higher than I wanted, it looks close to medium where I was shooting for medium rare.

Great flavor, great texture. Lookin forward to the next one.

Out of the fridge and a bit more salt added:

Probe in, about to go on:

Off after the sear:

The leftovers with view of doneness (we chowed down right when it got to the table, didn't remember to take a picture then):

 

[912smoker]

Nice job! Yeah I'm still working on the timing for the correct doneness myself.
I usually sear for about 3 mins per side at 650 °. Determoning the correct temp to pull BEFORE the sear has been my issue.

 

[MJB05615]

Looks real good. I use the MES 40, and I smoke it at 225 until IT is 120. Then I get my Gasser going as high as it will go. Throw the Steak on with temp probe still in it. I start with 2 minutes on the first side, turn and watch IT til it hits 130. Usually get similar to your picture medium. Next time I'll pull out of smoker at 110IT and sear until 123-125 IT. I'd like it a little more rare. Nice work. I've sarted doing all Thick cut Steaks this way now.

 

[912smoker]

Thanks for that info. I get great color and sear marks just a tad overcooked.
I will try pulling @ 110 IT this week !

 

[mcokevin]

Will be doing this reverse sear again tomorrow. Glad I updated my post with the timings, I couldn’t remember how long it took last time!

 

[bauchjw]

Great steak! Looks delicious to me!

 

[BrianGSDTexoma]

Good looking steak.

 

[JLeonard]

Gorgeous! All I can say!
Jim