Prophet Zacharia Posted June 20, 2018 Share #1 Posted June 20, 2018 Anyone try it? It’s contrary to every law of beef that I’ve ever known. Heat the oven to 225 degrees. Place a large steak on a wire rack set over a rimmed baking sheet, and then set it in the oven. Cook until the steak is 115 degrees in the middle, or about 20 degrees shy of medium-rare. How long this takes depends on the size of your steak, but it usually takes me at least 50 minutes. This is a slight pain, but nothing compared with too much smoke. Fresh out of the oven, the steak looks miserable and gray. But you're not done. Heat a cast-iron skillet over high heat. Add a tablespoon of oil, and as soon as it starts to smoke, add the beef. Instead of leaving it be, flip it every 30 seconds, or until the interior registers around 130 degrees for medium rare, about two minutes. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted June 20, 2018 Share #2 Posted June 20, 2018 It sounds interesting. I might try it sometime. Link to comment Share on other sites More sharing options...
2Far ★ Posted June 20, 2018 Share #3 Posted June 20, 2018 The fellas over at the Primo bbq forum love this method. I learned about it about 6-7 years ago, but I've never tried it. Link to comment Share on other sites More sharing options...
pedalphile Posted June 20, 2018 Share #4 Posted June 20, 2018 What's the vegan version of this? Link to comment Share on other sites More sharing options...
a bunch of numbers Posted June 20, 2018 Share #5 Posted June 20, 2018 5 minutes ago, pedalphile said: What's the vegan version of this? Find yourself a good vegan wife and make her cook it for you. 1 2 Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted June 20, 2018 Share #6 Posted June 20, 2018 1 hour ago, pedalphile said: What's the vegan version of this? Or, at the least, a vegetarian option? Tom Link to comment Share on other sites More sharing options...
jsharr ★ Posted June 20, 2018 Share #7 Posted June 20, 2018 Seems that reverse sear is a great way to cook thick steaks. I just did a nice sear on some steaks a few weeks ago. Did Matt Martinez rub on them, Let them sit for about 6 hours and then seared them on all sided on the sear burner and finished over low heat on the grill. Oh so juicy and a nice pink all the way to the center. 4 Tbsp. granulated garlic 4 Tbsp. Kosher salt (or 3 Tbsp. regular salt) 4 Tbsp. corn starch 2 Tbsp. paprika 3 Tbsp. coarse ground black pepper 1/4 tsp. white pepper 3/4 tsp. dried thyme 1 Link to comment Share on other sites More sharing options...
late Posted June 20, 2018 Share #8 Posted June 20, 2018 I heat the oven to 410F. Rub the steak with salt, pepper and garlic, after I moisten it. Put a rack in a pan and put the pan in the oven, and let it rip for 10 or 11 minutes. Drop the temp, how far depends on the time of day, but never over 260. Depends on the cut, but I aim for 160F. Link to comment Share on other sites More sharing options...
ChrisL Posted June 20, 2018 Share #9 Posted June 20, 2018 3 hours ago, Prophet Zacharia said: Anyone try it? It’s contrary to every law of beef that I’ve ever known. Heat the oven to 225 degrees. Place a large steak on a wire rack set over a rimmed baking sheet, and then set it in the oven. Cook until the steak is 115 degrees in the middle, or about 20 degrees shy of medium-rare. How long this takes depends on the size of your steak, but it usually takes me at least 50 minutes. This is a slight pain, but nothing compared with too much smoke. Fresh out of the oven, the steak looks miserable and gray. But you're not done. Heat a cast-iron skillet over high heat. Add a tablespoon of oil, and as soon as it starts to smoke, add the beef. Instead of leaving it be, flip it every 30 seconds, or until the interior registers around 130 degrees for medium rare, about two minutes. Sounds interesting. I wonder if you could braise the meat and then sear it to add flavor? Link to comment Share on other sites More sharing options...
Prophet Zacharia Posted June 20, 2018 Author Share #10 Posted June 20, 2018 Now that I think of it, I have a friend who has been singing the praises of sous-vide cooking his steaks this summer, then finishing them on the grill. He loves it. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted June 20, 2018 Share #11 Posted June 20, 2018 15 minutes ago, Prophet Zacharia said: Now that I think of it, I have a friend who has been singing the praises of sous-vide cooking his steaks this summer, then finishing them on the grill. He loves it. Gonna try that myself. Link to comment Share on other sites More sharing options...
Further Posted June 21, 2018 Share #12 Posted June 21, 2018 We haven't heard from Chris in a while.... Link to comment Share on other sites More sharing options...
Parr8hed Posted June 21, 2018 Share #13 Posted June 21, 2018 Yea, I have tried it. I think that I cooked the steak too hot. I used about 350 deg in the oven (stupid). I used to use the opposite method. Sear in a cast iron skillet on both sides and then put in the oven for 10 min at 350. It is PERFECT that way. But I heard about the reverse thing on Joe Rogan and wanted to try it. I will play around with it some more. Link to comment Share on other sites More sharing options...
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