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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

1" Rib-eyes, Thick Enough for Reverse Sear?

I picked up a couple of steaks on sale but they're thinner than I'd like; couldn't pass up the price :)

They're 1" thick, is this enough for a reverse sear or should I do them direct?  If direct, what temp?  Thanks!

Comments

  • SpringramSpringram Posts: 417
    I would cook them direct. Good hot fire and +/- 3 minutes a side depending on where the grill grate is relative to the lump and how done you want it. Just do not get distracted. Practice makes perfect, as always.

    Springram
    Spring, Texas
    LBGE and Mini
  • Little StevenLittle Steven Posts: 26,050
    If it's not too late hot tub them

    Steve 

    Caledon, ON

     

  • ThatgrimguyThatgrimguy Posts: 420
    If it's not too late hot tub them
    What is that?

    "Far better it is to dare mighty things to win glorious triumphs, Even though checkered by failureThan to rank with those poor spirits who neither enjoy nor suffer muchbecause they live in the gray twilight that knows not victory nor defeat"Theodore Roosevelt
  • Little StevenLittle Steven Posts: 26,050
    Put them in a Ziploc bag or vacuum seal and put them in a pot of water at 100* to 120* for roughly 40 minutes per inch of thickness and then do a hot sear. Gives you a red/pink middle on a thin steak

    Steve 

    Caledon, ON

     

  • cookinfuncookinfun Posts: 129
    Well, have experimented with "hot tubbing" or Sous Vide as others call it.  The basic idea is to seal the food in vac-seal, baggies, etc. and immerse in hot water, with the water temp set for the desired "doneness" temp of the food.  The advantage is that the food hast a set doneness or "target" temp, and will not over cook....Then the food can be seared, etc. for the desired texture / flavors. 

    As much as I am an old diehard with Q and grillin, this made things easier, time not so critical.   desired done temp of a ribeye might be be 120F, and the water will not overcook..iff the water is set to 120.   Just sayin, am having fun and ease with the method, and enjoying...
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
  • cookinfuncookinfun Posts: 129
    OMG,forgot the most important, probably the wine.  The food immersion temp ig generally less then the Done temp, allowing for reverse searing at the end...sorry..
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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