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Wife's away so I can play! (Ribeye reverse sear)

My wife went over to a friends house the other night so I decided if I was going to be left at home that I'd reward myself with a nice steak. Went to the store and bought a nice 1 3/4 inch to 2in ribeye. I thought that since I typically go for a nice grilled char mark on the finished product that I would try something different and try my hand at the elusive reverse sear. I've never attempted this method before and for a first time I was pleased with the results. The quality of the meat that I got was not what I was expecting but I know better for next time. lol. Hope you guys enjoy.
Demorest, Ga.    1MBGE

Comments

  • thetrimthetrim Posts: 4,925
    Looks like you perfected it.  You are a GO at this station
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • SoCalTimSoCalTim Posts: 2,151
    Perfect! What temp did you grill to? How long did you sear?
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • I did indirect at 350 till my internal was at 105 flipping over at 90 IT. Then I pulled the plate setter and let the egg get to around 600 with a cast iron pan on the grate. rubbed a little oil on the steak and put it in the hot pan to sear about 1 min 15 secs on each side and then pulled and let rest while I fixed the potato and salad (about 3-5mins) It was spot on at medium.
    Demorest, Ga.    1MBGE
  • FockerFocker Posts: 7,821

    Even inverted, it looks perfect, nicely done.

    Tell me about the Shun?  6" Santoku? 

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • SoCalTimSoCalTim Posts: 2,151
    It looks fantastic! I'm gonna attempt one this weekend.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • cazzycazzy Posts: 9,058
    Nailed it!
    Just a hack that makes some $hitty BBQ....
  • EggcelsiorEggcelsior Posts: 13,959
    Focker said:

    Even inverted, it looks perfect, nicely done.

    Tell me about the Shun?  6" Santoku? 

    It looks like the Hiro or Premier chefs knife.
  • FockerFocker Posts: 7,821
    Haven't knife shopped in a while.  Must be true (and not clad) damascus if Hiro or Premier?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • johnmitchelljohnmitchell Posts: 4,594
    Looks fantastic that salad looks lonely amongst that great steak and tattie... 
    Greensboro North Carolina
    When in doubt Accelerate....
  • nolaeggheadnolaegghead Posts: 26,331

    Focker said:
    Haven't knife shopped in a while.  Must be true (and not clad) damascus if Hiro or Premier?
    The real "Damascus Steel" isn't made anymore - the techniques are lost to the ages.  The pattern is simulated with a technique called "pattern welded" Damascus.  The Shuns use some type of metal lamination with something really hard (and brittle) in the center, like a VG10 alloy. That combination allows them to sharpen to 16 degrees, versus the European 22. 
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  • FockerFocker Posts: 7,821
    edited April 2014

    Interesting,  the only differences between the classic and premier other than price, are cosmetic.(Tsuchime, logo placement, and handle)

    http://shunclassic.org/

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Dyal_SCDyal_SC Posts: 4,691
    Mmm...... Nicely done!
  • Thanks for all the great compliments guys! I'm working the next 5 so my cooks will just have to wait till the middle of next week! It's actually the Fuji collection and it's a 6'' chef.
    Demorest, Ga.    1MBGE
  • PNWFoodiePNWFoodie Posts: 1,046
    Looks yummy! How did you do the sear?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • I did the sear in a 10" Lodge cast iron skillet.
    Demorest, Ga.    1MBGE
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