Reverse Strips, first time go (Pic Heavy)

GalanteNate_OneEa · August 2014

So I gave in. Had some family over and figured I'd do some NY strips. Thought the reverse sear would be a good method for keeping the strips at the right temp, and I was right, even though the strips were approximately 13oz but varied in size,.they all got to temp (115F) at the same time.

I rinsed and patted them dry. Then spritzed with EVOO and coated with a home made rub, salt pepper garlic blah blah blah.

Then onto the egg they went @ 250F dome. Didn't take too long to hit temp. Since I was looking for 130F as the final target, I pulled @115F.

I then got her rockin' up to about 550F, thanks to @Big_Green_Craig getting my plate setter lifter to me the transition was easy and painless lol.

I seared four @ a time to optimize the hot spot of the coals.

In no time dinner was served for eight, with little variance it final temp. Pretty good way to keep control of multiple steaks.

Topped with a pad of compound butter, as per some advice, turned out delicious.

Best compliment I received was looking across the table at eight empty plates!

cook861 · August 2014

Very nice way to go

and that is the best compliment

mcmac · August 2014

GalanteNate_OneEa

This may sound like a silly question, but where do you get pads of compound butter?

Dinner looks like it turned out great... not always easy to do steaks for 8.

johnmitchell · August 2014

Absolutely Stunning cook and I love the plated and table pics..Awesome.

^:)^

GalanteNate_OneEa · August 2014

@cook861

Thanks! always a good feeling to have people enjoy what you turn out.

@mcmac

Soften a stick of butter by leaving it out on the counter, if you try to expedite by applying heat it melts too much, you just want it soft. Then add what you want, in this case I had salted butter so I added pepper garlic parsley and chives, mixed thoroughly . Then I rolled it up in wax paper to make a cylinder out of it. Into the freezer for a couple of minutes to let it set back into stick form. Then I just sliced it into pads to place on top of the hot steaks. It adds an extra layer to the profile of your steak.

Also I always find it hard to cook for groups without doing some kind of mass meal. I wanted to make the dinner like a dining out experience, thats why I went for individual steaks and not a roast or larger cut, i.e. prime rib or london broil. So this reverse sear method really helped map it easy to mass produce. I do recommend it to anyone cooking for a group. Thanks for the post.

@Johnmichell

Thanks so much, sometimes Im better at taking pictures than cooking lol, only sometimes though.

mcmac · August 2014

Thanks for the info... I'll have to try this. Sounds easy enough.

ChrisgrillsSTLMO · August 2014

Awesome looking steaks, what was the wine choice?

RiverDoc · August 2014

That meal looks amazing! I'm gonna try my first reverse sear tomorrow,is there a certain temp I want to reach? Sorry I'm pretty new, thanks for any help

thailandjohn · August 2014

Everything looks great....

jaydub58 · August 2014

Great looking cook!
I really like the method for making the compound butter: I've never tried it, but I surely will now.

GalanteNate_OneEa · August 2014

@RiverDoc I was told to pull them off about 15F less than where you wanna end up, i.e. if you want 130F pull off at 115F, then you sear 30 seconds each side until you hit your target temp.

I copied the technique from BBQFOOD4U's video I found on @Big_Green_Craig 's website.

http://www.biggreencraig.com/reverse-sear-ribeye.html

@ChrisgrillsSTLMO it was a Merlot from a local winery

Foghorn · August 2014

That looks awesome. My only question is "How did you keep people away from that food long enough to take the picture?"

GalanteNate_OneEa · August 2014

@Foghorn While they were all out on the deck having drinks, I walked the food in through the garage. Didn't tell anyone the food was ready until I snapped a few shots. lol

Eggcelsior · August 2014

Great job! Reverse sear really is the best for me.

RiverDoc · August 2014

@GalanteNate_OneEa‌ thanks for the tip!

anzyegg · August 2014

Really excellent steaks and nice pics.

Foghorn · August 2014

GalanteNate_OneEa said:

@Foghorn While they were all out on the deck having drinks, I walked the food in through the garage. Didn't tell anyone the food was ready until I snapped a few shots. lol

I knew there had to be a good explanation. To have 8 people aware that you have put food of that quality on the table and not have them jumping all over it would have been downright unnatural.

Sixpack1 · August 2014

Truly awesome presentation for an exemplary meal, well done sir...

thetrim · August 2014

Reverse sear can't be beat. Unless your name is @hapster and you're going straight up #Caveman-style

MeTed · August 2014

Maybe I missed it but what temp do I bring my Egg to for the first part of the cook and what is the perfect IT for med rare on a ribeye.

Dyal_SC · August 2014

Gorgeous steaks!

Cookbook_Chip · August 2014

This almost sells me on why reverse sear, lots o' steaks at once!

Brisket_Fanatic · August 2014

They sure look good!

GalanteNate_OneEa · August 2014

@MeTed‌ 250F dome and pull with about 15-20F under your target, sear @550-600F and the internal temp should hit it's mark.

GalanteNate_OneEa · August 2014

Thanks All for the complements! Was a fun cook. Neat technique. If anyone really wants to try something new I suggest this...

http://abc.go.com/shows/the-chew/recipes/Seared-Porterhouse-Steaks-Michael-Symon

Don't knock it till you try it!

You will do it this way for 99% of your steaks going further!

MeTed · August 2014

Thanks@GalanteNate_OneEa for the response, after looking back on your post I see all that info was in there,I`m sorry you had to post it twice. This was a great post and I learned a lot. And great pictures, nice job! What`s with the screen name, where did it come from?

Philly35 · August 2014

Reverse sear strips are my favorite steak!

THEBuckeye · August 2014

FYI - the steaks should be served at the 4/5 o'clock position on the plate at the table.

Everytime I'll think I'll go 4 minutes a side and be done, I come to my senses and cook like a man with the reverser sear!

GalanteNate_OneEa · August 2014

@MeTed I never mind answering questions, and I'm definitely an offender when it comes to commenting and then reading, lol.

As for the name, it was just a goof on a military thing. When you get issued ANYTHING you sign for it, and when things are listed they are by Item, Type, and Quantity. For example if I issued you a BGE it would read Item - Smoker, Type - Ceramic Egg, Green Quantity - 1 each Meaning One Green Ceramic Egg Smoker. Just proof that the military makes thing difficult in order to simplify lol.

Probably just funny to me, lol.

MeTed · August 2014

Thanks@GalanteNate_OneEa. Interesting.

Reverse Strips, first time go (Pic Heavy)

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