Grabbed a 5 lb hunk of ribeye and cut three thick steaks. Reverse seared ‘em at 275 for about 45 minutes til the temp was around 118 and popped them in the fridge for 15 minutes before patting them dry and searing on a cast iron.
The third steak is currently uncut and sitting in my fridge so I can warm it up and have it with some over easy eggs after a workout today.
The reverse sear conquers all.
by flopflapper
6 Comments
Bloody hell that’s gorgeous. Great job
Nicely done, looks great.
Really well done
Fantastic 🤝🏻
Beautiful!
What cooking method did you do for the reverse sear? Smoker, or oven???