Reverse Sear Ribeye

blueinatl · March 16

So we decided since it was a lovely day that I should egg. I reverse seared a Ribeye seasoned with salt, pepper a a bit of Penzy's English Prime Rib rub. I did it 250 until 110 and then 550 1 minute each side. It was so tender!

I also did some mushrooms and peppers and a cucumber/feta/tomato salad and a baked potato. We are now comatose and have leftovers for tomorrow before the auto show.

CPARKTX · March 16

Looks great. How'd you do the mushrooms?

blueinatl · March 16

CPARKTX said:

Looks great. How'd you do the mushrooms?

I simply tossed them in a tiny bit of olive oil with salt and pepper. I put them on when I started the steak and then when the steak was resting and I was bringing the egg up to 550 I finished them up with the peppers.

Dave_Matthews · March 16

Beautiful! I will try this!
Dave

Skiddymarker · March 16

That is my favourite cook, right down to the Penzey's! (Sometimes use Chicago steak spice.)

Great cook.

For the shrooms, suggest you try some butter. Heat a tbs of butter in the nuke and mix with the oil, toss the shrooms, salt and pepper. The butter really adds flavour.

mbhutton · March 17

Looks awesome!!!

blueinatl · March 17

Skiddymarker said:

That is my favourite cook, right down to the Penzey's! (Sometimes use Chicago steak spice.)
Great cook.

For the shrooms, suggest you try some butter. Heat a tbs of butter in the nuke and mix with the oil, toss the shrooms, salt and pepper. The butter really adds flavour.

Great idea with the butter! Butter makes everything better. I'll try the same on the peppers as well.

Tjcoley · March 17

Looks good. I'll have to check out the Penzy's Prime Rib Rub

Crispix49 · March 17

I like the reverse sear for steak better than t-rex method...but it seems to be split opinions on who prefers what.

blueinatl · March 17

Crispix49 said:

I like the reverse sear for steak better than t-rex method...but it seems to be split opinions on who prefers what.

At dinner we were saying that we were going to have to try it both ways to figure which we liked best. I can't wait to try other steaks this way as well.

Skiddymarker · March 17

Tjcoley said:

Looks good. I'll have to check out the Penzy's Prime Rib Rub

TJ, @Brownie turned me on to Penzey's English Prime Rib Rub, it has become a favourite. It does make a nice crust on a rib roast. It is also good as a meatloaf spice or mixed in burgers. Ingredient include Flake salt, celery, sugar, Tellicherry black pepper, toasted onion, white onion, garlic and arrowroot.

@Crispix49, although I am a big fan of reverse sear, for fillets and the odd NY strip, I like them blasted with heat and rested. Different mood, different cooks....

Eggcelsior · March 17

+1 for the prime rib rub. It's great on anything beef.

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Reverse Sear Ribeye

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