Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Reverse seared ribeye
Options
theyolksonyou
Posts: 18,458
in Beef
Cooked up a couple 1.5" thick rib eyes. Indirect 300ish to 105 then seared in CI skillet 2 min per side. I still haven't mastered the RS. They were a little overdone for me. Played with balsamic zuch and baby bellas. 
Comments
-
Looks good to me though.I RS at ~250 to ~115, then remove and tent with foil. I open the vents until temp is >500, then ~ 1 minute per side to sear. With a cast iron pan, that takes time to heat up completely.
-
-
Looks good to me. When you do a reverse sear, the sear part of the cook will go very quickly. 2 minutes per side is probably what contributed to getting it more well done than you wanted. Just enough to get a crust, if the CI is nice and hot (I see you pre-heated it), probably a minute per side will be plenty.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 -
@DMW I've been all over the place on sear times and had good crust at 2 minutes, but I'm thinking I'm just being too loose with the CI temp/time. These monsters had lots of carry over while I let the egg get roaring hot.
-
@Grillmagic @jeroldharter thanks guys.bad news they weren't perfect, good news they were still tender and tasty. Better news, I get to try it again.
-
Any idea what your final temp was? Im impressed at how much the temp rises after pulling. It's the only good thing about cooking in the winter - putting the steak on a metal tray slows it down pretty well.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Looks good from here
-
@blind99 approaching 140. They gained an easy10 during the time I pulled to sear
-
Carry over gets me to from time to time. Still delicious I betLBGE& SBGE———————————————•———————– Pennsylvania / poconos
-
Maybe the internal temp creeped up when you were changing your set up and getting the pan hot enough for the sear. I have been having luck with 100 - 105 on the roast then using the spider to hit it hard and quick for the sear. Very little wait time between the roast and sear. Looks great though.Milton, GA.
-
That looks like it was good eats. Way better than my cook turned out. Talk about carry over heat.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum