Thread: Reverse Finishing Steaks

Had to try it for myself, and for the family too... Awesome 8)

I baked at 450' to an internal temp of 160'.
Then into a smoking cast iron with olive oil.
The perfect charred crusty goodness forms within a minute or two.

2" thick Ribeyes
Caramelized Onions
Mashed Taters
Aspargus
Grilled Jalepenos

Drooling on keyboard!!!!

Wish I had ate first. Well I guess it's beef for supper. Man that and a cold beer and it's bedtime.

Found this on the forum and had to try it! I researched several recipes/methods and decided to take a little from each one.
1 1/2" - 2" thick boneless ribeye
Coated each side heavily with fresh ground pepper and crushed sea salt. Set oven to 265 degrees. Placed steak on an oven rack with a pan beneath it. Using a meat probe and thermometer that sits out side of the oven, I cooked it to 121degrees. Took 25-30 minutes because steak hadn't sat out long enough. Once it hit 121, I took it out and let it rest, slightly covered with foil, for about 10 minutes. While resting, I preheated skillet with virgin olive oil to its smoking point.
Then I seared both sides for about 30-40 seconds and the edges for about 5 seconds. ( this is a very smokey process, learned my lesson and will be doing it outdoors next time with an electric griddle... just an FYI)
** I love the flavor of grilled steak but this just hit the top of my list. Thanks for idea Chile

Once a year - preferably when I am down on vacation..can we all meet at Chile's house for dinner? I'll bring the beer.

See that steak... Perfect med edge to edge with a perfect crust... Yummy!

Originally Posted by ChileRelleno

See that steak... Perfect med edge to edge with a perfect crust... Yummy!

Thanks for this! I can't wait to try it!

Originally Posted by ChileRelleno

See that steak... Perfect med edge to edge with a perfect crust... Yummy!

Yes it was perfectly even. I like mine a little pinker so I'll have to drop internal temp to 117-118... It needed nothing else. Though I did add sautéed onions and portabellas with grilled asparagus.
!! I like the idea of meeting at Chile's house. Need to pick his brain on some more recipes! Thanks again CR!!

That perfect steak with no gradient is the same end result as sous-vide cooking. If you have a slow cooker with analog controls (a knob, not buttons), you can use it as a sous-vide machine with this thermostat.

Lerway 110V All-Purpose Temperature Control Controller with Sensor 2 Relay Output Thermostat Stc-1000 - Hvac Controls - Amazon.com

Being able to take a cheap cut of beef or even some tough venison and have it turn tender as if slow-cooked but still medium-rare is a cool trick.