S/O reverse searing steaks ...

[MixedBerryJam]

... which I know we're not, but I'm making them for dinner. Can anyone give me a ballpark for a bone-in ribeye, about 1 1/2" thick? 10 minutes? 30 minutes? How am I supposed to time things if the instructions are "until done?"  TIA

[lilac05]

When I did the reverse sear way last weekend, we had really thick steaks & they were in the oven for over an hour on 250. Then seared on the stovetop. SO worth the wait!

[muffin0]

I don't know - I made them and followed the directions for what I found online, and they came out as done as my shoe.

Thankfully we had some korean marinade and were able to use that to dip the food in. I wanted to cry, I was all excited "look H I found this new recipe, I had to buy a thermometer (that I didn't have to use) and a cast iron skillet, but these steaks are going to be amazing!"

wompwomp.

I returned the thermometer and next time I see the thermopop on sail I will be purchasing that.

[MixedBerryJam]

Well, my steak was delicious and perfectly done, but my timing was a complete failure. Somehow r the baked potatoes were still raw (I did them convection in another oven, and half expected them to be done way early) and the broccoli was mush. So we had chips and guac as our veggie.

[lilac05]

We had a similar experience with timing! Except I made mashed potatoes, and they were done almost an hour before the steaks. I threw them in the oven when I was searing the steaks, so they were OK, but they're just not the same after that long. Then, I was just microwaving frozen veggie, but forgot until I was putting the steak on the table.