I would like to cook a couple steaks using the "reverse sear" technique (e.g. this Youtube video).
The general instructions are:
- Preheat the oven to 275F.
- Put steaks in oven and bake until they reach an internal temperature of 125F (for rare).
- Remove the meat from the oven and let it rest for approximately 15 minutes.
- Sear for about one minute per side and serve.
In the video, they use a probe thermometer but without one of these available, how can I estimate the time required for step 2 based on the weight and/or thickness of the meat? Obviously each cut of steak has a different amount of fat, etc but are there any general guidelines? It would be nice to keep the number of thermometer-meat-stabbings to a minimum.