THERMAL GRADIENT ELIMINATION
Reverse Sear & Steak Doneness Calculator
Banish the gray overcooked band forever. Low-and-slow convection heat gently brings the interior core to exact pull temperature before a blazing 60-second cast iron butter baste.
1. SELECT YOUR STEAK CUT:
2. CHOOSE TARGET DONENESS:
1.50 INCHES
0.75" (Thin Cut)1.5" (Butcher Standard)3.0" (Double Thick)
REVERSE-SEAR TIMING & TEMPERATURE BLUEPRINT
PHASE 1: LOW OVEN225°F OVEN
~35 MINS
Pull when core hits 115°F
Bake on wire rack over baking sheet. Convection air dries the surface completely.
PHASE 2: CAST IRON SEAR500°F PAN
60s / SIDE
+ 45s Garlic Butter Baste
Use 1 tbsp Ghee or Avocado Oil. Sear 60s, flip 60s, then baste.
PHASE 3: BOARD RESTCARRYOVER
6 MINS
Rises to Final 135°F Target
Rest uncovered on warm board. Muscle fibers relax and reabsorb juices.
VISUAL DONENESS:Warm red-to-pink center
Maximum juiciness, myosin proteins set, fat melted. Heavy intermuscular spinalis fat requires full rendering; perfect candidate for reverse sear.
INDEXED DONENESS TEMPERATURE TARGETS & CARRYOVER
| Doneness | Oven Pull Temp | Post-Sear Core | Final Rested Target | Visual Characteristics |
|---|---|---|---|---|
| Rare | 105°F | 118°F | 125°F | Cool deep red, translucent center |
| Medium-Rare (Chef Standard) | 115°F | 128°F | 135°F | Warm red-to-pink center |
| Medium | 125°F | 138°F | 145°F | Warm pink throughout |
| Medium-Well | 135°F | 146°F | 152°F | Faint trace of pink in center |
| Well-Done | 145°F | 155°F | 160°F | Uniform brownish-gray throughout |