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Reverse-seared Ribeye
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aymobley
Posts: 34
Here's my first attempt at a reverse sear. I cooked this steak sous vide in 139 degree water for 2 hours, then finished on my mini max for a few minutes at 700 degrees.
Comments
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Nice!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Looks great!
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Nice sear! Juicy too.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Looking really nice!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Mmmmmmmm
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
how would you evaluate your results?
Looks top notch. -
I definitely prefer reverse sear over the traditional method of searing. And, using the sous vide method to cook the steak first produces a more even cook throughout the steak than just throwing it on a hot grill raw. I'd say I'm sold on it. The steak was absolutely delicious. Thanks for the kind comments everyone.
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Looks fantastic! It's about the only way to really do steak right... I'm 5 for 5 doing it this way - never going back! Keep up the good cooks!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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