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1st Ribeye

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TMay
TMay Posts: 87
in EggHead Forum
Tried My Hand At A Steak Tonight.... Cooked Raised Direct At 350 For 6 Minutes A Side, Then Pulled The Raised Rack And Tried A Reverse Sear... The Steak Came Out Tasty, But Not Much For A Sear Mark....
Rowlett, Texas
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Searing is for show, taste is what you are looking for and that looks good.  If you care about how it looks you will get it figured out soon.  Me I might have a picture worthy steak once every three months and I typically cook them twice a week. Doesn't matter what it looked like as long as it tasted good.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Did you bump the temp up for the sear?
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  • pirates21
    pirates21 Posts: 74
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    Crank the temp up for the sear, and try using a cast iron pan/skillet.
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • TMay
    TMay Posts: 87
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    Thx For The Tips.... I Left The Lid Open Trying To Bring The Temp Up... The Royal Oak Im Using Had Bunch Of Small Chunks, It Doesnnt Seem To Get Hot fast
    Rowlett, Texas
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    It's a little harder to do without cast iron...you really have to let the grid heat up for a while.  Like others mentioned...you can't taste the grill marks ;). 

    I have the old style porcelain grids so I'm not sure if the stainless are better or worse for transferring the heat. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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