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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Reverse Sear Bone in Ribeye
SmokeyPitt
Posts: 2,581
The boss wanted baked taters and steak the other day. I asked her to pick up some choice bone in ribeyes.
I decided to try a reverse sear. I put the the taters on at about 350. While the taters were on I made up a drip pan with some water, a little wine, and various herbs and spices. I seasoned the steaks with just a little kosher salt and coarse pepper.
After 45 minutes or so, I dropped the temp back a little under 300 and added the steaks over the drip pan.
I pulled the steaks after about 10 minutes per side. Internal temp of 120. I foiled the taters and the steaks, and let the egg heat up. I threw the stakes back on the flames about 2 minutes per side:
I think the steaks turned out pretty dang good.
I'm not sure if the whole "wine bath" thing added anything to the cook, but they sure were good. I think the reverse sear works nice when you are cooking other things. The only downside is they are a little hard to flip because they want to fall apart (especially ribeye).
This cook made me want a CI crid
. I still didn't get those perty grill marks.
Thanks for looking.
I decided to try a reverse sear. I put the the taters on at about 350. While the taters were on I made up a drip pan with some water, a little wine, and various herbs and spices. I seasoned the steaks with just a little kosher salt and coarse pepper.
After 45 minutes or so, I dropped the temp back a little under 300 and added the steaks over the drip pan.
I pulled the steaks after about 10 minutes per side. Internal temp of 120. I foiled the taters and the steaks, and let the egg heat up. I threw the stakes back on the flames about 2 minutes per side:
I think the steaks turned out pretty dang good.
I'm not sure if the whole "wine bath" thing added anything to the cook, but they sure were good. I think the reverse sear works nice when you are cooking other things. The only downside is they are a little hard to flip because they want to fall apart (especially ribeye).
This cook made me want a CI crid
. I still didn't get those perty grill marks.Thanks for looking.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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0 · Off Topic Disagree Agree LikeEven with my cast iron grates, it is still important to get them preheated. It takes a while to get them loaded with the heat energy.
Either way, dayum your steaks look tasty! The kids are out tonight so Alexis and I just did bruschetta for dinner. It seemed like a decent light meal at the time but now that I see your steaks....I'm hungry!
http://www.nibblemethis.com
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