Cooking some thick ribeye steaks tomorrow, and I don't think I'm going to use the grill due to the weather. I've thought about cooking them using the "reverse sear" method where you slowly cook them in the oven at a low temp and then give them a crust under the boiler (or on a hot cast iron pan) at the last minute.

Anyone tried this method or should I just broil them?

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What is the benefit of a reverse sear?

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Sounds like a sex position.

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Sack up, and grill them.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Yeah, other than rain there is no weather that will stop me from grilling. I have a path shoveled to and around my grill at all times.

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2018
#ExtendLafleur

Some say it gives more even cooking (pink throughout vs. a red center with brown outer ring). Yeah, there's a joke somewhere in there...

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I start with steaks just out of the fridge. That way when you sear, you will not cook meat much past the surface, about 1/16th of an inch. The rest if the cooking is done in the oven.
I salt and pepper the steak, let it sit a few minutes. Turn burner on high and sear on each side 2-3 min or until crust forms. Steaks will still be very squishy when poked with your finger.
I them put them on a wire oven rack over a cookie sheet in a 400 degree oven for about ten minutes or so. I like mine just past rare. I take them out just when the meat starts to get firm when poked. Let them set for about five min to let juices redistribute.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

I've had great success using a cast iron pan... heat the oven up to 500 or so with nothing in the pan and the pan in the oven. Take your steaks and season them, then when the pan is warmed up, I throw a burner on, and then throw some oil into the pan, and immediately put in the steaks. You can get really good charring this way. Drop your oven temp down to 350. A few minutes per side (I add a little butter after the first minute or so) and then put the pan back in the oven to finish to desired doneness.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

NEVER

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

I let them warm to room temperature, before they hit the grill.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

yup!

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Ding ding. This is my method, too.

Heat cast iron skillet to 500 degrees
Take skillet out, throw on burner at high. Put steaks in, cook 30 seconds on each side. Return skillet back to 500-degree oven for approximately 2-3 minutes each side. Pull skillet out and let rest on stove (not the hot burner) for about five minutes. Voila

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-- source

The reverse sear strikes me as counterintuitive. The purpose of the sear is to seal in the juices during cooking. If you are searing steaks after they have been cooked, and the moisture has run or steamed out, it's strictly for aesthetics.

Incidently, if you ever feel the urge to whip up a little impromptu surf and turf at the office, the ceramic warmer plate of a glass pot coffee maker can provide a nice sear in a pinch, provided your coworkers aren't weird about things like that.

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I once got busy in a Sur la Table bathroom

Point for the bagman...

...unless you are going to a very rare center...than carry on.

The whole "searing seals in the flavor" is a myth. All searing does is create flavor on the outside...which is a very good thing in and of itself.

I could see the "reverse sear" working just fine, but I'm not sure there would be any benefit to reversing the order...I would think you would rather do the really high temperature searing before the lower temp stuff, since it would promote the redistribution of the juices in the meat quicker during resting.

What's on your Christmas menu Goggles?

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I do for the grill but not this method. I find it works better with cold steaks. If they are at room temp, they cook too much in an effort to get the proper crust.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

The method is doomed.

Cold protein hit with high temp makes the meat fibers tougher.

And "Searing in the juices" is also a myth. It tastes better due to the carmelization of the product. Doesnt keep anything in.

learn a lot when you own a tavern and have to attend city of chicago food prep licensing classes. Also learn more on Sunday nights when it is slow hanging with chefs creating new funky stuff.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Didn't The Method is Doomed used to post here?

It's been my experience it doesn't toughen them up at all, otherwise I wouldn't continue to do it. Carry on.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Not sure. Usually I volunteer at a soup kitchen on Christmas, but I was asked not to return this year. I'll throw something together. I'm not picky.

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I once got busy in a Sur la Table bathroom

Dare i ask what happened?

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Let's just say the homeless are not big Seinfeld fans, and tend to take things way too literally.

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I once got busy in a Sur la Table bathroom

Did you work at the same kitchen that chas does?

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Its called science. Not really my opinion. Then the fibers toughen up and also makes the steak harder to cook evenly.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

I understand the science. The heat only effects the surface of the meat for four minutes. The fibers inside are unaffected as they are cooked slower in the oven. Never had a bad steak with this doomed method. I find I get a more evenly rare steak this way. Only about a 1/16 of in inch of he steak is cooked. The rest is perfect. I guess I'll keep doing it wrong.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer