Reverse sear question

[demosthenes9]

First question I'd have is what level of doneness are you after?  Cool blueish rare?  Warm red medium rare?  Hot pink medium?  Pale pink midwell?


Edit:    actually cooking temp itself isn't a problem.    You can get nice tender steak cooking direct at 900 degrees, so indirect at 350 isn't a problem.


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[Vette10R]

I usually shoot for 140, I like it a little more medium. Even though these temped at 135 and were pink/red they felt like they were cooked extra well done.

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[hawgheaven]

From what I'm gathering here, had to have been the cow... hmmmm... SV would have helped, butt how were you to know...