Reverse Sear Backstrap

[Gut_Pile]

Having our thanksgiving lunch at work tomorrow. My coworkers decided they would like a back strap for an appetizer. Cooked at 250 until 120 then seared for 1 minute on each side. Let it sit for 10 then cut it up family style. I ate two pieces and it's the best strap I've ever personally had. Will be doing another shortly


Before searing


After

[britton40]

250. Noted.

[jevans]

That looks good

[thunderchicken]

What's your marinade and/or seasoning?

[b.t.guardian07]

How long did it take to bring to 120 and what did you do for marinade

[Simple Man]

How long would you say it took to hit 120? Just curious....

[PharmHunter]

Damn right that's beautiful!

[Luvin' Labs]

Looks tasty.

[nitro5x6's]

If the little Ginger man says it's Italian salad dressing , I'm punching him.

[hold'n187]

that looks good

[Palmetto Bug]

That really does look like it's perfectly cooked.

[uga_dawg]

Looks great.

[Gut_Pile]

No marinade, just some montreal steak seasoning.

Probably took 30 minutes to get it to 120

[Carolina]

Looks great. Time to pull one out of the freezer.

[nitro5x6's]

No marinade, just some montreal steak seasoning. Thank God my leadership is finally taking hold..

Probably took 30 minutes to get it to 120 30 or 35?? That 5 extra minutes cost us last time...

[Gut_Pile]

Not sure on time. Could have been 20. Felt more like 30 though. With the meat thermometer I don't even pay attention to time. When it hits 120, I take it out

[PBiz]

I sea salt and crushed black peppered some 17 day aged tenderloin, cooked on 220 for 25 minutes..

It was magnificent

[Gut_Pile]

Sounds tasty

[Highstrung]

Nice. ..

[Highstrung]

Still not doing the reverse thing though.