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GGGNAT ·

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GGGNAT
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  • Re: First ribeye attempt-- need some guidelines

    If you have a CI grate, I personally think the reverse sear is a huge waist of time.  Don't get me wrong, it will create a great steak but no better than just a straight cook.  I just don't see why I would ever want to spend an hour cooking when I can get the same result in 10 minutes.

    Egg to 475 - 500 with a 1/4 turn every 2 1/2 minutes.  (that is 5 minutes a side)

    Will come out perfectly Medium Rare on a 1.5 Inch Ribeye. 

    Adjust as needed for thickness/cut/taste preference.
  • Cast Iron Perfection:

    New to forum.  New to Egg (3 Months).  Not new to grilling/smoking.  Much better with the Egg.

    1.5lb Sirloin - Marinated in homemade Ginger Teriyaki.

    I cook my steaks on the cast iron grate around 400F at various times based on thickness and cut.  This one was 5 minutes a side.

    I have seen a few posts asking about the benefits of the Cast Iron Grate.  It is well worth the price.