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The Oven Reverse Sear

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    The Oven Reverse Sear

    Click image for larger version  Name:	IMG_0511.JPG Views:	1 Size:	2.74 MB ID:	424994Click image for larger version  Name:	IMG_0512.JPG Views:	1 Size:	2.30 MB ID:	424995Click image for larger version  Name:	IMG_0508.JPG Views:	1 Size:	2.39 MB ID:	424992 With it being 40 degrees outside and rainy I decided to leave the grill covered.

    Bought a 2.24 lb. CAB bone-in rib steak / roast Friday after work for $8.99/lb. Brought it home and salted it with my smoked salt and into the garage fridge it went.

    Pre-heated the oven to 250 and baked it standing up until the internal temp hit 119. Took about an hour.

    I removed it from the oven for 10 minutes and moved my top oven to the upper most position. Turned the electric broiler to high and seared each side for a couple of minutes.

    I think I nailed it



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    #2
    I woud definitely say that you "Nailed it!" Nice work.

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      #3
      You nailed it. Time to take it outside!

      Comment


        #4
        I have done oven reverse sear a lot .... living in the Pacific Northwest there are many times where grilling just isn’t gonna be fun.

        You totally nailed it!

        Comment


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          Can’t even images cooking out up there. Must be really harsh.

        • ecowper
          ecowper commented
          Editing a comment
          Jon Solberg the rain/cold is challenging. But no rules in the kitchen bro. I figure out how to cook on the grill in 40 degree rain. Cause

        #5
        I agree - you nailed it.

        Comment


          #6
          Man that looks nailed to me!! Excellent!! I'll bet you can test the difference by cooking it standing! (LOL) That looks most delicious!

          Comment


            #7
            Oh yea... That’ll do!!!! Yum!!!

            Comment

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