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xerT Rib eye?

StanleyStanley Posts: 623
edited November -1 in EggHead Forum
I have a 1.5" rib eye that I plan to reverse sear. I'm looking for medium rare, so I'll be shooting for 125° or 130° internal for the sear. The 400° dome initial phase is where I have my question. Am I looking for a specific internal temperature here, or just timing? If timing, 6 minutes per side?

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