1st time reverse searing a ribeye. 30 minutes in the oven at 250. Rest 10 minutes. Then 1 minute each side on stainless steel.
by Sideman99
15 Comments
nannywootwoot
Very nice!
Exciting_Lab_8074
What’s a reverse sear? Why not just cast iron sear and bake to medium or medium rare?
__nullptr_t
I can and did. Dry brine + forward sear or grill is my preferred method.
KTRyan30
I switch back and forth between reverse and forward sears. Also the “cold pan method” is my go-to if I’m cooking inside for whatever reason, doesn’t happen often.
bimjob92
Butter or oil on the pan?
Mean-Age-5134
Looks great, I think I’d have preferred the fat cap a touch more rendered though, seems it could’ve done with a sear there for a bit longer to have it perfect imo
I tend to go for a dry brine + normal sear personally. I find with reverse sear sometimes I lose too much moisture in the oven, but there are tons of ways to cook a steak right so long as you like the end result
MyNameIsGladHeAteHer
ill stick to flame grilled, looks good tho
GarlicAndSapphire
I keep waffling. I really want to try. I’ll get there. Looks fuxking amazing
Cowhide12
Reverse searing is great, it’s just fun cooking it on the grill.
eveis1
Looks really good. And great seasoning choice!
Summer0806
Looks great!!
Agitated-Contact7686
It is known…..
Iykyk
Utred!
Realistic-Fact-2584
They look amazing
NailEnvironmental613
I like reverse sear for thick cuts of meat like Tri tip but for a ribeye a grill/pan is all it needs
crazycatman206
Reverse sear over charcoal is definitely my preferred method for thicker steaks.
For thinner cuts, I prefer a forward sear although I’ll start the cook on the cool side of the grill until the surface dries out.
15 Comments
Very nice!
What’s a reverse sear? Why not just cast iron sear and bake to medium or medium rare?
I can and did. Dry brine + forward sear or grill is my preferred method.
I switch back and forth between reverse and forward sears. Also the “cold pan method” is my go-to if I’m cooking inside for whatever reason, doesn’t happen often.
Butter or oil on the pan?
Looks great, I think I’d have preferred the fat cap a touch more rendered though, seems it could’ve done with a sear there for a bit longer to have it perfect imo
I tend to go for a dry brine + normal sear personally. I find with reverse sear sometimes I lose too much moisture in the oven, but there are tons of ways to cook a steak right so long as you like the end result
ill stick to flame grilled, looks good tho
I keep waffling. I really want to try. I’ll get there.
Looks fuxking amazing
Reverse searing is great, it’s just fun cooking it on the grill.
Looks really good. And great seasoning choice!
Looks great!!
It is known…..
Iykyk
Utred!
They look amazing
I like reverse sear for thick cuts of meat like Tri tip but for a ribeye a grill/pan is all it needs
Reverse sear over charcoal is definitely my preferred method for thicker steaks.
For thinner cuts, I prefer a forward sear although I’ll start the cook on the cool side of the grill until the surface dries out.