Reverse Sear - Convection Oven Edition

So I deep cleaned my Weber Genesis this afternoon, and as a reward I decided to grab some steaks to celebrate.

I didn't have time to wait for the Kroger butcher to cut 2 inch thick steaks, so I just grabbed two top sirloins that were already cut about an inch and a quarter. They are also on sale for $4.99 a pound this week, so I probably stop back and just buy a whole sirloin roast and reverse sear the whole thing.

In the mean time, as I was getting my oven preheated, I noticed the convection oven setting on my new oven. I didn't know if using a convection would merely speed up the process of the reverse sear, or if it would ruin the entire point of getting it up to temperature then searing it. So I decided to do a small test.

I preheated the oven to 225 on convection. Outside, I turned my Weber on full-bore with all three burners piping red hot. The grill got up to about 650 on the lid thermometer which means next to nothing since those things are a joke. I was using my new maverick thermometer inside with the steaks in the oven, so I couldn't get an accurate reading.

Anyway, I cooked the steak at 225 in convection, got them up to 120, and let rest for 20 minutes. During that time I oiled up some asparagus, then salt and peppered them.

Once the steak rested, I threw the asparagus on the grill for 2 minutes on one side. Then put the steaks on there on the right side, flipping every 30-45 seconds to get nice grill marks.

This is what I got:


It came out about medium. I don't know if the steak wasn't thick enough or if the convection created more graying.

Either way, it was a solid steak with a nice sear. And I was doing other things anyway so the reverse sear took no extra time.