Finally tried reverse searing a thick ribeye and I get the hype now

I always thought it was just extra work for the same result. Threw a 2 inch prime ribeye in at 225 for about 45 minutes until it hit 120 internal, then seared it in a cast iron with butter and rosemary. The crust came out perfect and the whole steak was pink edge to edge, no gray band. The guy at my local meat counter in Portland kept telling me to try it for months. He was right. Has anyone switched methods for steaks and never gone back?

2 comments

2 Comments

lopez.brooke20d ago

225 is the sweet spot for sure. I did mine at 250 once and it wasn't as clean edge to edge. @white.alex the smoker idea sounds solid too, might have to try that for my next one. Have you messed with different finishing fats or just butter?

white.alex20d ago

Right? That first perfect reverse sear feels like you just unlocked a cheat code in real life. I was a hardcore "just get the pan screaming hot and pray" guy for years, always ended up with that sad gray ring. Finally gave it a shot a few months back with a similar setup 225 on the smoker until 115 then a quick sear. My wife actually said "this is the best steak you've ever made" and she never compliments my cooking unless the kids are asleep. Now I can't even look at a conventional sear the same way, especially for thicker cuts where that gray band always ruins the middle bites.