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Forward Sear Prime Ribeye
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dstearn
Posts: 1,702
No more reverse seat for me.
Split a 1 1/2 in thick bone in prime ribeye with my better half tonight. Used the Woo 2 and stainless rack just above the lump.
Salt and Pepper, seared 3 mins per side at 600 and then opened the lid for a final sear on each side.
I used the Thermapen to check the temp after 6 minutes and pulled at 135.
This is what was left of my wife's portion as I
had already devoured my half.
Split a 1 1/2 in thick bone in prime ribeye with my better half tonight. Used the Woo 2 and stainless rack just above the lump.
Salt and Pepper, seared 3 mins per side at 600 and then opened the lid for a final sear on each side.
I used the Thermapen to check the temp after 6 minutes and pulled at 135.
This is what was left of my wife's portion as I
had already devoured my half.
Comments
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NICE !! Steak is my go to " quick " cook meal . 2" thick , freezer to hot water thaw until hot tub temp reached. Seared until it looks just like yours :-)More meat please !! :-)
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That's perfection.
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It looks great. After the sear did you switch to indirect cooking or lower the temp...or was it finished cooking after the 3 minutes per side?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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good lookin' steak!
XL & MM BGE, 36" Blackstone - Newport News, VA -
SmokeyPitt said:It looks great. After the sear did you switch to indirect cooking or lower the temp...or was it finished cooking after the 3 minutes per side?
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That steak looks WONDERFUL!!!
Terminology obviously is not the point, but results, and your results look fantastic! But I think when most people talk about "reverse sear" or "forward sear," they're talking about a low-and-slow cook plus a very hot and very sort sear, and it's just which order those are in. So I think most folks would call "forward sear" (a lot of Eggers used to call that "T-rex") would be a very short sear at 600° or more, but then taking the steak OUT of the Egg altogether until the Egg cools down to 275° or so, and then putting the steak back in for a low-and-slow cook to whatever internal temp you want. It works great, but the problem with "forward sear" is that it takes FOREVER for the BGE to cool down to low-and-slow temps. I used to swear by that method, but once I tried reverse sear (low-and-slow cook followed by very hot, very short sear), I realized how much easier it is than waiting for a really, really hot Egg to cool down to 275° or so. If I have a really thick steak, reverse sear is what I do, now.
You did a high-temperature cook, which I think a lot of folks would call "hot and fast," not "forward sear." That's what I prefer if the steak isn't too thick. If it's 1" or less, I cook it at around 600° and flip it frequently.
Again, who cares what you call it, though -- that's one GREAT looking steak!!! -
Theophan said:That steak looks WONDERFUL!!!
Terminology obviously is not the point, but results, and your results look fantastic! But I think when most people talk about "reverse sear" or "forward sear," they're talking about a low-and-slow cook plus a very hot and very sort sear, and it's just which order those are in. So I think most folks would call "forward sear" (a lot of Eggers used to call that "T-rex") would be a very short sear at 600° or more, but then taking the steak OUT of the Egg altogether until the Egg cools down to 275° or so, and then putting the steak back in for a low-and-slow cook to whatever internal temp you want. It works great, but the problem with "forward sear" is that it takes FOREVER for the BGE to cool down to low-and-slow temps. I used to swear by that method, but once I tried reverse sear (low-and-slow cook followed by very hot, very short sear), I realized how much easier it is than waiting for a really, really hot Egg to cool down to 275° or so. If I have a really thick steak, reverse sear is what I do, now.
You did a high-temperature cook, which I think a lot of folks would call "hot and fast," not "forward sear." That's what I prefer if the steak isn't too thick. If it's 1" or less, I cook it at around 600° and flip it frequently.
Again, who cares what you call it, though -- that's one GREAT looking steak!!! -
Love it. Thx for sharing
BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie. -
You nailed it!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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