I broke down a whole ribeye today and kept a 2" thick one out as a reward for us. The rest were vacuum sealed and put away in the freezer.
I rubbed it and reverse seared it. The slow roast was at 250f dome.
It took right at 50 minutes to hit an internal temp of 125f. I pulled it off to rest.
I took out the plate setter, put in the spider rig and cast iron and fired it up to 550f. I seared it for 1 minute per side.
Then I preheated a cast iron pan on the Egg. I sauteed chopped onion for a few minutes and added some fresh oyster mushrooms that we bought this morning.
Next I added some all purpose rub, fresh thyme, garlic and butter and took it off heat, letting the carry over heat finish cooking it.
I sliced the steak....
And then topped it with the mushroom mixture...
It was the first time I have ever used fresh oyster mushrooms (these were straight from the farm) and I couldn't get over the difference in taste and texture.