[QuotedForTruth]

Just make your own. Or click "as text" and paste this in:

  3cm Steak starts at 23°C
  110°C and 110°C for 2:00
  23°C and 230°C for 0:15
  230°C and 23°C for 0:15
  23°C and 23°C for 20:00

[n_plus_one]

2 minutes of cooking for reverse sear? In practice, a 3cm steak would probably need 20-25 minutes at 100C before sear. This model seems way off at this temp range, but seems closer for sous vide.

[QuotedForTruth]

Yeah I just flipped the sear then cook low and then adjusted it to medium rare. It seemed short to me too.

[sgc]

The chart on that page reads:

Temperature and Timing for Reverse-Seared Steak For 1 1/2–Inch Steaks in a 250°F (120°C) Oven

Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven

Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes

Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes

Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes

Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

[halbritt]

I tend to do something around 75-80c for an hour on a 3-4cm thick steak. The slower one goes, the easier it is to make up for errors in probe placement, multiple steaks, etc.