Reverse Sear

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nunantal

Fire Starter
Original poster
Dec 30, 2014
64
48
Austin, TX
Not really about smoking but.... I tried reverse searing a ribeye this weekend.  It took 45 minutes at 275 in the oven to get to

an internal temp of 130.  I let it rest for 15 minutes then seared it in a screaming hot black iron skillet.  When the smoke cleared,

and the smoke alarm  stopped I cut into it.  I was quite pleased.




 
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It really was good.  Until something better comes along, this is the way I'll be doing steaks.
 
The only that would make that better is a little mashed potatoes next to it! oh and points for making me really hungry!

Happy Smoking,

phatbac(Aaron)
 
 
I'm going to do the same except I'll try with sous vide first then reverse sear. So far I've done salmon and it was very good. That's saying a lot as I don't usually like salmon!
My brother does all his meats sous vide and reverse sears them, and they are all wonderful.
 
 
I'm going to do the same except I'll try with sous vide first then reverse sear. So far I've done salmon and it was very good. That's saying a lot as I don't usually like salmon!
 
My brother does all his meats sous vide and reverse sears them, and they are all wonderful.
I like the Sous Vide process and i cook lots of things with it but for steaks I prefer the low and slow on my Big Joe and then sear them. I get a much better flavor from the lump charcoal, as opposed to the water bath.
 
I love doing my ribeye's this way but I like to top it off with sautéed mushrooms and onions in butter and soy sauce then pepper jack cheese on top of that. So good n
 
I'd never even HEARD of a reverse sear until I started reading in this forum....now we wont eat steaks or pork chops any other way! I also usually smoke the onions we sautee with mushrooms to top off with....Slap your mama good!
 
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