Reversed sear for steaks

[blackfoot griz]

I finally gave it a go tonight and was pleasantly surprised. I had two ribeyes that I got up to room temperature. From there onto a cookie rack with pan underneath it to catch the drippings. Into a 225 degree oven until the internal temp got to 120. Pulled them out and let them set for 5 minutes  or so. I finished them off on the grill set on inferno. A minute or two per side and done.  Best steak I've ever had.

Does anyone else use the reverse-sear method?

If so, do you do it as I described or a different method? I was just winging it and am afraid I just got lucky!

[Magicman]

Pat usually cooks our steaks in a black iron skillet in the oven.  Not reversed but kinda the same thing, and good.

[Walnut Beast]

It's pretty tuff to beat stuff cooked out of a seasoned cast iron skillet. Incredible taste

[blackfoot griz]

Agree on the CI. Just finished building a new house. Built a pot rack that is suspended over the staircase going down to the basement 

 

 

 

[Lostinmn]

This year I started doing a reverse sear starting on a Traeger pellet smoker set at 180 degrees, take the steak up to 115-120 internal, then over to a extra hot weber genesis to sear off. Slightly more work using two units, but the results are tremendous!

If I have the time, I like to unwrap the ribeye and let is sit on a rack above a plate in the fridge with just salt on it. Really dries the meat and helps create a killer smoky crust when cooked.  Then bring to room temp while a little more seasoning works its magic.  

Can't imagine cooking a beautiful ribeye any other way now.

[Walnut Beast]

If I don't do on the grill. What I've done with fantastic results is in a ceramic non stick skillet is butter the bottom and put the seasoning in the butter when really hot and then put steak in for a minute or two on each side. Then let rest. For a incredible rare or medium rare 🥩 

[olcowhand]

I've used reverse sear on Steaks and Roasts in my offset smoker. The charcoal/ wood is already set up, so I don't have to use the Weber. The taste is phenomenal. When I'm finished smoking, I just transfer the meat to the grill over the fire and put a little sear on it.
Steve

[Walnut Beast]

If I don't do on the grill. What I've done with fantastic results is in a ceramic non stick skillet is butter the bottom and put the seasoning in the butter when really hot and then put steak in for a minute or two on each side. Then let rest. For a incredible rare or medium rare 🥩

 Filet mignon to perfection