Reverse seared some ribeye steaks tonight. My buddy bought me a dry aged ribeye from whole foods and a bottle of Crown for my birthday so I added 3 bone-ins from publix and cooked them tonight. I seasoned them with lawrys and raising the steaks rub and got the egg to 280 indirect and cooked to 115 IT, let them rest and took the egg to 700 and salted them with kosher salt and cooked the steaks for 80 seconds on each side. They were perfect, mediium rare and very tender.
Large BGE 2006, Small BGE 2014,
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia