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Some Very Thick Ribeyes: Reverse Sear Help

Landed some thick (1.5 -2in) ribeye steaks for dinner tonight. I have been cooking my steaks relatively fast, high heat, direct on the grid for about 4 min per side. I'm not sure that's going to cut it with something this thick. I'm thinking about trying the reverse sear - never done that before but some of you really swear by it. From what I can gather I just cook them indirect at 220 or so until the internal temp is somewhere north of 100. Then crank up the heat and follow the same basic searing process above. Is there any more to it? It'd be nice not to completely screw this up.
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

In Durham, NC, where I'm kicking ass every day, even without a basket.  


  • TjcoleyTjcoley Posts: 3,507
    Reverse sear will work, but closer to 300 for the indirect.  I have a smacker gris I drop down right onto the coals for the sear.  You may want to try TRex method:

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • SmokeyPittSmokeyPitt Posts: 8,818
    I think you got it.  Like TJ said- you don't have to go that low.  You can do the indirect at a higher temp.  IMO, the lower n slower you go the more smoke flavor they will take on (which could be good or bad...depending on your taste). 

    Last time I did it I used a CI griddle for the sear.  I took them to about 125, let them rest while the egg/griddle heated up, then i put them on about 60-90 seconds per side.  The way I look at it- you want to get them close to your target temp during the indirect roast (perhaps a little below).  For the sear- you are really just trying to put the grill marks on them and form a quick crust.  So, go hot fast...and quick! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SkiddymarkerSkiddymarker Posts: 7,664
    Like already said, rib eye's do not need as much smoke so I target for about 250-275 for the indirect (at the grid) so more like 300 dome. The cook is slower, less chance of it running away on you - then sear quick and hot for looks. 
    I forgot a rib eye once, it was at close to 140 - I skipped the sear and served it with some nuke warmed au jus and horseradish. SWMBO thought it was a rib roast - sometimes you fall in and come up smelling like a rose. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • TjcoleyTjcoley Posts: 3,507
    That's "smaller grid", not smacker gris in my post above.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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