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Reverse sear- what did I do wrong?

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  • 1 Post By rod-n-reel
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Reverse sear- what did I do wrong?

Old 08-13-2019, 02:56 AM
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Default Reverse sear- what did I do wrong?

Tried a reverse sear of a 2” ribeye and it was not great. This was my first attempt and not sure what I did wrong unless it was just a bad piece of meat. Flavor was fine, was cooked to a nice medium rare but it was tough and not tender at all.

Let it come to room temperature and seasoned with salt and pepper.

Cooked on gas grill 225-250 for about 45 minutes. Used good meat thermometer and pulled off at 115 degrees. (Note: Only have one burner on grill so direct heat may be the issue?)

Seared on hot iron skillet for about a minute per side, finished with a little butter.

i have another one I want to try. Any hints to do it differently?
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Old 08-13-2019, 03:48 AM
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Sorry for your issues. Here's what I do. Sous vide at 125* for a couple hours or more. Pat dry, then get grill Hot, 600-650*. 2 minutes, then rotate 90* for another 2 minutes. Flip over for another 2 minutes. Let rest for 5 minutes. I bet you lost all the juices reverse searing on the grill. If you don't have a sous vide machine, then slow cook in oven at very low temperature for an hour or two. Until internal temp is 125*. Or do what I did before buying sous vide unit, I placed steak in zip lock bag and placed in large pot of water set at 125* and made sure water temp was stabilized at 125*. Came out perfect! Good luck!
(Above based on a steak at least 1-1/2" thick).
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Old 08-13-2019, 08:31 AM
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If the steak was medium rate through out the thickness except the immediate top and bottom then you did nothing wrong. My guess is a bad cut of meat.

Did you buy select, choice or prime cuts? A bad steak will always be a bad steak no matter how you cook it.

I had a Sous vide cooked steak once and it was one of the worst steaks I ever had. The whole time the host was bragging about it.
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Last edited by rod-n-reel; 08-13-2019 at 08:39 AM. Reason: more text
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Old 08-13-2019, 08:52 AM
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Sounds like a bad cut. Grill/technique not an issue if it came out even.
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Old 08-13-2019, 09:00 AM
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I would not reverse sear the rib eye unless doing souse vide. Take out of fridge and salt. Wait 45 minutes. Put on scorching hot grill for 3 minutes per side. Perfect.
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Old 08-13-2019, 09:29 AM
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Like said, bad cut more than likely. Reverse sear steaks weekly and they come out just fine. (no need to cook in water prior)

Maybe it was seared too long? What was the internal meat temp after it rested?
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Old 08-13-2019, 02:15 PM
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I didn't check temperature after resting. Just brought it to 115 and then did the sear.

I have another steak off that same cut (just what the guy cut at Harris Teeter--limited options here) and will cook it like I normally do my regular 1 inch steaks. Super hot cast iron skillet for 2 min per side, finish in the grill for a couple more minutes at 300 degrees. May have to go a bit longer for this 2 inch slab but I have a good thermometer. Do that and see how it is. Maybe it is just a bad cut.
back at it likes this.
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Old 08-15-2019, 11:51 AM
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Gonna go with bad cut. Sounds like you did the rest correctly.

No matter how handy/good I get in the kitchen, every once in a while I will absolutely turn out a stinker...happens to the best of us.
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Old 08-15-2019, 11:57 AM
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Oven on 200, season steak, insert steak until internal reaches 110. Sear on the grill or 600 degree castiron skillet.

Honestly, you cooked it a little hotter than I would have but it should not have made that much of a difference. I am going to go with you may have just gotten a bad cut.
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Old 08-15-2019, 01:06 PM
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I do mine at 170 degrees I think 225-250 is a little on the hot side and could be partially to blame I then finish in a preheated oven or grill at a minimum temperature of 550 degrees. Sous Vide is definitely not required for reverse searing thick steaks that information is 100% incorrect. Souse Vide is fantastic but was designed for consistency of product and the ability to hold foods for extended periods of times during service hence why Michelin star restaurants have been doing water bath immersions since the 1970's, however other methods especially for proteins can be used with better results. PS I would also try using an ice bath or the cold setting after sous vide to "shock" the steak which will in turn allow the moisture to be pulled back into the protein prior to searing. I allow my steaks to rest prior to searing.
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Old 08-15-2019, 01:11 PM
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I use the oven at about 225 for 45 min then let it rest for 5-10 min then hit it with the sear. Times vary depending on temp.
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Old 08-15-2019, 07:21 PM
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I had some tough steaks one time. I purchased in bulk. After the first one turned out tough cooked perfectly, med rare, but tough, I started marinating the rest in pineapple juice before cooking. Wash off before cooking. Tenderized perfectly.
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