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Reverse seared ribeyes

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fence0407
fence0407 Posts: 2,237
edited May 2015 in EggHead Forum
Better than any restaurant steak. Picked up 2 ribeyes from Wilkes Meat Market that were both about a pound. Seasoned with cracked salt, pepper and coffee rub. Grilled indirect at 400 until IT was 10 degrees shy of final temp. Seared on the CI grate at 600 for about 90 seconds a side for medium. Topped with a slice of butter and served with ceasar pasta and rolls. All I got was a plated pic. Hope yall are having a great weekend! 

Large - Mini - Blackstone 17", 28", 36"
Cumming, GA  

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