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First Reverse Sear Ribeye

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lantzwr
lantzwr Posts: 229
edited November 2013 in EggHead Forum
Egged my first reverse sear ribeye tonight.  Shook a little sea salt and some of our special spices on the steaks.  Cooked them indirect at 300 F until an internal temperature of about 120 F.  Seared on the CI grate at 700 F for about a minute on each side.  The most tender delicious steak I have ever had.  It was just a normal cut of meat from BJ's, nothing special.  Not sure I will ever eat a ribeye any other way.
Rob, Large BGE, Merritt Island, (Space Coast of Florida)

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Comments

  • CP92
    CP92 Posts: 324
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    That'll eat for sure.
    Chris
    LBGE
    Hughesville, MD
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice job, reverse sear is the way to go for sure.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • DMW
    DMW Posts: 13,832
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    Nice job, I used reverse sear for some tiny little steaks we had in the freezer this week. Not sure if it helped, but they were gone quickly.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • pigoutsc
    pigoutsc Posts: 92
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    Very, Very Nice!

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  • lantzwr
    lantzwr Posts: 229
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    Thanks all.
    Rob, Large BGE, Merritt Island, (Space Coast of Florida)

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  • roblew
    roblew Posts: 78
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    That looks great!
    Ringgold GA LBGE
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Welcome to the light, friend. Reverse sear is my favorite too.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Well done, the cook - not the steaks - they look fantastic. 
    Some folks do not care for a smoke touch on their steaks, I do. Try the indirect part of the cook at 250º, will take longer to come up to the 120º you pilled at, but does give more time for the smoke and the seasonings to work their magic. 

    Sounds stupid but if the resting steaks develop surface moisture, dab them with a paper towel to dry before the sear. The color and crust will be even better. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • jfarley
    jfarley Posts: 145
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    In the last year I've become a true believer in the reverse sear. Agree with others about lowering the indirect part to 250 or even 230. I've also revised my technique to pull the meat at 115 internal and going a bit longer on the sear. Small nuances to a proven technique.
    LBGE - July 2012
    Valencia, CA
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  • lantzwr
    lantzwr Posts: 229
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    It was a little too done for my liking, but was still incredibly tender.  I will definitely cook it at a little lower temp, and pull it earlier next time.  They were a little moist when I put them on to sear, so I definitely will pat them dry before searing.  Thanks for all the tips.
    Rob, Large BGE, Merritt Island, (Space Coast of Florida)

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  • thetrim
    thetrim Posts: 11,357
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    The reverse sear is the greatest cooking technique on the BGE
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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