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Reverse Sear Bone in Ribeye

SmokeyPittSmokeyPitt Posts: 4,537
edited November -1 in EggHead Forum
The boss wanted baked taters and steak the other day. I asked her to pick up some choice bone in ribeyes.
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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.
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After 45 minutes or so, I dropped the temp back a little under 300 and added the steaks over the drip pan.
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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:
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I think the steaks turned out pretty dang good.
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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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