help please! rib eye roast...

GirlyEgg

poor planning... at the beach sipping adult beverages...

I've got a 4 pound rib eye roast... plan to sear at 500... what temp should I settle on so that we're not eating at midnight? Plan to pull at 125 for medium rare... Thanks!

Little Steven

Lynn,

I would go with the sear and shut the vents down to about the 325* settings on the second flip or turn and let it ride. You are right on the 120-125 pull for medium rare. You are going to need at least twenty minutes for a rest. Got any shrimp for appetizers?

Steve

Capt Frank

I would sear it on all sides, then take it out, shut your vents, put a meat probe in it, then put it back on a raised grid and pull around 120.

I did a large tri-tip this way just over the weekend and the whole thing only took about an hour [plus a 15min rest]

Cook to temp, not time, but it won't take as long as you think

GirlyEgg

Thanks Guys! If anyone is around Cape San Blas this evening, we have extra! Come on over!

Capt Frank

Steve is right, if you are only searing at 500, you will want to leave your vents partially open. I seared at nuclear temps, so I was able to close to just a sliver :blush:

Little Steven

Frank,

My thinking was the sear would continue while it was on the way down.

Steve

GirlyEgg

I just finished the sear.. it's on it's way down to 325, so I'll let ya know how it goes!

Lovenbrau

500 then back to 350 for 20 min/ lb. See my post from last night, "school night". Let it rest under tented foil for 15 min. Stand back and watch the looks on the faces when they taste that rascal.