Dining and Cooking
Once you do reverse sear, you never go back
In Steak

Once you do reverse sear, you never go back


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

  2. Exciting_Lab_8074

    What’s a reverse sear? Why not just cast iron sear and bake to medium or medium rare?

  3. __nullptr_t

    I can and did. Dry brine + forward sear or grill is my preferred method.

  4. 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.

  6. 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

  7. MyNameIsGladHeAteHer

    ill stick to flame grilled, looks good tho

  8. GarlicAndSapphire

    I keep waffling. I really want to try. I’ll get there.
    Looks fuxking amazing

  9. Cowhide12

    Reverse searing is great, it’s just fun cooking it on the grill.

  14. NailEnvironmental613

    I like reverse sear for thick cuts of meat like Tri tip but for a ribeye a grill/pan is all it needs

  15. 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.