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MY FIRST REVERSE SEAR COWBOY RIB EYE
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BBQJIM
Posts: 106
Well we did it. Had some friends over Saturday night and cooked two 1 1/2 inch thick ribeye steaks on the BGE and reversed seared um. It does just as all you good guys and gals have told me. Evenly cooked just perfect.
Steaks were salt and peppered 1 1/2 hour before cooking. Left on the counter top to get to room temperature.
Put on the BGE at 275 F plate setter legs up, and cooked till internal temperature was 115F. Removed and put aside the plate setter and got the fire up to 700F and seared till internal temp was 135F, (I would take 5F off these meat temps because these came out medium rare and I prefer rare). But our guest preferred MR
They were so tender and succulent . They even gnawed on the bones.
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Looks great! Glad everyone enjoyed!How long did it take to get to 115 IT?Los Angeles, CA
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CEEGEEW, I didn't time it. I was busy entertaining and pouring wine, I set my meat probe to alarm at 110F and watched it till it got to 115
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Thanks BRISKET FANATIC
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Those steaks look awesome. In the pic I see a fork and a knife. What are they for?"I'm stupidest when I try to be funny"
New Orleans -
Those steaks are badass bro!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Holy you- know- what, that looks great! I love your menu board, that is soooo cool! And are you kidding me? Your name is Egerton and you are an egghead? I do believe you were destined for this!!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Sick Just Sick!!!!
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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 -
Nice...very nice! I am a fan of the reverse sear. Best steaks I have ever cooked for sure.
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What he said! Nice dessert as well, raspberries are like the bacon of the dessert world, good with everything.stv8r said:Nice...very nice! I am a fan of the reverse sear. Best steaks I have ever cooked for sure.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
love the menu board. great looking meal.
Cincinnati
LBGE, Weber Kettle
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Awesome meal start to finish. Cool menu board :-bdLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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really awesome, love the menu
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Good looking steaks, great cookLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
They look great, but is it good to let raw meat get to room temp?
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Great looking steaks!!! Love the menu board!! Gotta get one of those!!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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JSCFRFO, I have never worried about letting beef get to room temperature. If a germ is in there it's gonna survive the internal temperature of 135 for sure. I believe you got to get to 175 to make it safe. But who wants to eat a brick?
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Bacteria grows rapidly on meat kept at room temp
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Steaks look good.
Hold off on the salt that early. After 20 minutes or so the salt will start to draw moisture out of the steak. Add the salt shortly before it hits the grill. Juicy, juicy, juicy!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Nailed it. Did you use course Kosher salt and crackered pepper as the dry brine? Did you get a good pepper flavor?Large, small and mini now Egging in Rowlett Tx
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@WeberWho there are several good articles how and why/how dry salt brine work. After reading about it in cook!s illustrated couple years ago i have been doing the dry brine on both beef and pork. I am not a salt eater, infact I dont cook with it at all, but this dry brined has changed my mind. Get loads of meat flavor and no salty taste.Large, small and mini now Egging in Rowlett Tx
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Good point- Cowboy Rib-eyes come with a handleTigerTony said:Those steaks look awesome. In the pic I see a fork and a knife. What are they for?
. Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Austin Egghead, Yes I used kosher salt and cracked pepper and alot of both. The salt does just what you want it penetrates the meat deeper and really enhances the flavor. I have never gone over an hour but I can imagine it will be even better.Those old south boys no their business they salt and pepper their beef, pork and heaven forbid their chicken with the S &P dry rub
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Thanks everyone for your comments and encouragement. My next post may be a argument starter but I can't help it cause I believe it.
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Hey, these folks love a good argument and since the elections are over, bring it on!
Unless it's beans in chili... -
Smokey Pitt, Well sir my wife sets the table and does the decorations and such. She also cooks really good meals and I don't get in her biness and she don't get in mine. I might add that the bones did not go unnoticed. Both the girls grabbed them before the men could and gnawed away. I even commented that we had married a couple of cave women.
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