Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

My turn for a true reverse seared steak

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    My turn for a true reverse seared steak

    Following Huskee's lead. I am also reverse searing a monster chunk of beef tonight. I have a bone in strip weighing in at 2 lbs. it is 2" thick, 21 day dry aged prime.

    I just purchased the gourmet grate system for my Weber kettle with the sear insert. will be using that tonight. I fully chimney of coal right below the sear plate should get that to a good 600°. Will do the reverse sear staring with 250° indirect to 125. Then load up the sear grate and hot coals to preheat. Will be posting pics of the process.

    My new grate

    Click image for larger version

Name:	WP_20141006_001.jpg
Views:	68
Size:	76.3 KB
ID:	24788

    The steak, trimmed and dry brined.

    Click image for larger version

Name:	WP_20141009_004.jpg
Views:	67
Size:	51.5 KB
ID:	24789
    Attached Files

    #2
    Oh man, steak night! Cheers!

    Comment


      #3
      Click image for larger version

Name:	Strip_10_9-1.jpg
Views:	68
Size:	108.6 KB
ID:	24830 Dry brined and ready for the fire

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Nice sized steak. We're eating well tonight you & me.

      • jmeier64
        jmeier64 commented
        Editing a comment
        Yes, yours turned out awesome!! Thanks

      #4
      Click image for larger version

Name:	Strip_10_9-1-2.jpg
Views:	68
Size:	102.8 KB
ID:	24898 The final product. It is time I break out the DSLR for food pics. Phone camera doesn't cut it at all. My after shots are no where near Huskees'. The grate was a total success. I think it was my best steak to date. Sorry didn't get a sliced or plated pics. We had some friends over and the wife started making some funny noises when I was going to take a pic while eating

      Comment


        #5
        That's a good looking sear! I gotta hold back on a medal without a cut pic of the inner meat, but by all measures it looks like you ate well tonight

        Comment


        • jmeier64
          jmeier64 commented
          Editing a comment
          Thanks for the thought. I sure did eat good. Tomorrow to celebrate my long weekend I am doing a big spread, Pastrami style brisket, chicken, country ham on the mini and the kettle. Should have good pics of that including a final plated pic

        • David Parrish
          David Parrish commented
          Editing a comment
          Show me the pics! (in Cuba Gooding Jr fashion).

        #6
        Originally posted by jmeier64 View Post
        [ATTACH=CONFIG]n24898[/ATTACH] Sorry didn't get a sliced or plated pics. We had some friends over and the wife started making some funny noises when I was going to take a pic while eating
        Wives do that.... mine rolls her eyes still but she has gotten past the audible noises. They fall on deaf ears

        Comment


        • The Burn
          The Burn commented
          Editing a comment
          Did she get any of that ribeye?

        • Huskee
          Huskee commented
          Editing a comment
          I would've shared but she's out of town.

        #7
        I cannot find anywhere how long approximately to do a 1 1/2 inch steak at 225 to reach 115 degrees. Can someone give some insight please?

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Welcome sir. I would estimate 45 min or thereabouts. Maybe 35, maybe 55. I've never timed it but this is what I'm leaning toward.

        #8
        Originally posted by Erniep View Post
        I cannot find anywhere how long approximately to do a 1 1/2 inch steak at 225 to reach 115 degrees. Can someone give some insight please?

        Welcome to The Pit! I'd plan for 50 minutes for the meat to get to 115F. This assumes we're talking about 225F of convective heat. You start mixing in radiative or conductive heat and things could speed up some.

        Have you read the thermodynamics of cooking article? How to sear a steakhouse steak article?

        When you have a minute please read my welcome letter and tips posts. Tip #1 will help you fill out your signature. Once we know what equipment you have and a bit more about yourself we'll be able to help more.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read ourcompletereview


        The Pit Barrel Cooker May Be Too Easy


        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailedreview


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        Is This Superb Charcoal Grill A Kamado Killer?


        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal