Little help, guys. I’ve got 1 inch thick Filets and planning on 225 til they hit 115-120 and then reverse searing. Problem is I’m on vacation and left the ThermaPen at home. All I’ve got is a crappy old thermometer like my old man use to use. I’ll still use it, but how long do you think phase I will take? Guessing 60-90 minutes?
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Im thinking less than 60 minutes. At only 1 inch they will get to temp rather quickly.
I’m not even sure I’d reverse sear a 1 inch fillet. -
Did something similar the other day at roughly 1" and the meat was a hair above pull temp (110 for me before searing) in about 35 minutesComment
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First, check that thermometer in boiling water. It should be at the correct temp for your altitude.It also wouldn't hurt to check in a glass of ice water too.
Second, I wouldn't go slow with it at all. I'd just sear it flipping about once a minute until a few degrees before it reaches your final temp. It should continue to cook for a few more degrees after you pull it off.Comment
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One inch filets are going to cook extra fast. They have very little fat so all that heat is transferred intramuscularly immediately. There is no fat to cool the meat. I did some ribeye's tonight a little thicker than your and did 3 min. per side for med. rare. So for a searing hot fire 2 min a side would be good. Reverse sear is fine for large cuts of beef but not for little tender filets or my ribeyes. I just remembered a fact the top steak houses use grills up to a 1000 degrees to cook there steaks.Comment
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1†is pretty thin. Id check after 15 minutes or so. Also might just be able to sear them off in a cast iron skillet and cook them through that way. After you flip them the first time could throw some butter in the pan and baste the steaks.
Also, I agree with above post to check the accuracy of your Dad’s thermometer. Make a bowl of ice water and check temp then boil some water and check temperature that way you’ll know where you stand.Comment
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