Reverse Sear Ribeye & Asparagus

R2Egg2Q

I put a 2" thick ribeye that was labeled as a "roast" (it only had one bone so I call it a thick steak) onto the Small indirect at about 250-275 dome with a chunk of red oak for smoke:

Cooked it to about 117 IT, removed the Woo, and seared it a minute/side on the cast iron grid:

A couple mins after pulling:

While the steak rested the asparagus went on. I'm enjoying the veggie clips that I first saw @Doc_Eggerton use:

After removing the asparagus and a few more minutes of rest, I sliced off some ribeye for my wife:

Then moved the rest of the steak to my plate:

It was a tasty meal. Thanks for looking!

The Cen-Tex Smoker

look at the marbling in that steak! Beauty!

Greeno55

Looks AWESOME!!! I think this is my absolute favourite meal.

canegger

That looks delicious.

dpittard

Would someone mind linking where to buy those veggie clips?  I've seem them pop up in a number of dinner posts and I'm thinking about picking up a set.

Skiddymarker

Great cook, beautiful steak. 

@R2Egg2Q How do you keep your asparagus tips from burning? 

I've always had to foil them or the tips are charred before the stalk is tender crisp. 

MrCookingNurse

yummy!!

R2Egg2Q

dpittard said:

Would someone mind linking where to buy those veggie clips?  I've seem them pop up in a number of dinner posts and I'm thinking about picking up a set.

They're from Sur La Table: http://m.surlatable.com/product/PRO-876995/

R2Egg2Q

Skiddymarker said:

Great cook, beautiful steak. 

@R2Egg2Q How do you keep your asparagus tips from burning? 

I've always had to foil them or the tips are charred before the stalk is tender crisp. 

Thanks Skiddy! I just try to keep the stalks over the center of the grill and tips towards the outer perimeter where it is slightly cooler. The clips helped in quickly flipping and rotating which helped as well.

Foghorn

" I just try to keep the stalks over the center of the grill and tips towards the outer perimeter where it is slightly cooler."

Exactly.  This is where it pays off to have some heat/temp differences across your grill and to know where they are.  Just line the asparagus up with the stalks over the hotter part and keep the tips cooler.  On my XL, depending on what I am cooking and the size and location of the center of the fire, it could be hotter in the back, or in the center or wherever.  I've actually cooked them "semi-direct" with the plate setter in place by putting the stalk end over the open area where the heat flows around the plate setter and the tips over the plate setter to block the direct heat to the tips.

When my friends see me take that much care to line up the asparagus just right they then tend to fall into 1 of 2 camps.  Some of them mumble something to the effect of "that's too much thought/work - I just throw the food on the grill" and others are impressed with the detail and how it ultimately leads to a better meal.  It's times like that when I realize the the entire group here (well maybe with the exception "Mickey the wing killer") is part of the top 1% of grillers.

Beaumonty

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

SmokeyPitt

That is a thing of beauty.   I want one!!!   :((

Phenomenal pics...that last pic is a magazine cover for sure.  

MrCookingNurse

Beaumonty said:

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

you lost me here.

I just put on gloves, regular leather work gloves and grab it, already having a place picked out to sit it.  I also have some welder gloves, but don't use them as much as I thought I would.  And I have soft women hands like @eggceslior does

Beaumonty said:

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

Blasphemy!!!!  :-t

Eggcelsior

@MrCookingNurse

I always make sure I lotion well. Cotton gloves at night.

Beaumonty

MrCookingNurse said:

Beaumonty said:

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

you lost me here.

I just put on gloves, regular leather work gloves and grab it, already having a place picked out to sit it.  I also have some welder gloves, but don't use them as much as I thought I would.  And I have soft women hands like @eggceslior does

Beaumonty said:

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

Blasphemy!!!!  :-t

I know, I know.  well done is blasphemy I give the folks what they want. \m/ I like MW, actually.

I though that the sear adds quite a bit of heat to the steak.  I may be confusing it for how the Trex method does so.  I suppose I just need to get it fairly close to my target, remove plate setter (I use an "Ov Glove" inside BBQ gloves), then let steak rest while I ramp up the heat in the egg for the final sear.

MrCookingNurse

Eggcelsior said:

@MrCookingNurse

I always make sure I lotion well. Cotton gloves at night.

Really gotta take care of your hands during winter months and changing gloves and washing hands all day can make your skin dry and crack. I do a good paraffin wax treatment at least weekly.

Eggcelsior

@Beaumonty

The "sear" in Trex and reverse sear do the same thing. It does pound the steak with heat but for a fairly short time. If you have the ability to go "raised direct", you can put the meat on a raised grid and cook to around 20 degrees from target. Rest it for the ramp up and then blast it on the lower grid, where it will raise 10 degrees(or do the plate setter way - I've done both) It will raise the remaining 5-10 degrees with the rest.

Doc_Eggerton

Looks delicious.  I like a touch of char on my asparagus.

HogHeaven

Beaumonty said:

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

No... You don't need the platesetter for this cook at all. In my LBGE my set up is... Make sure your lump is 2" below the top of your fire box. I start the fire and I place my 13 1/2" grill extender on the top of the fire box, it fits like a glove. Then I put my 18" grid on top of the fire ring. When the temp is stable at 350 degrees I put the meat on and close the lid. Remember now, you are baking the steaks, not grilling them at this point. When the meat temp gets to 85/90 degrees I open the lid and flip the steaks and then close the lid. When the meat gets to 110 degrees I open the lid and remove the steaks and place them on a plate. I open the bottom vent wide open and remove my 18" grid. At this point there will be very little browning on your steaks. Also be aware the lid will stay open for the rest of the cook. While your fire is ramping up take this time to blot your steaks with a paper towel to remove any water that may have rendered out of the meat. You want to sear them, not steam them. Paint the side you are going to sear first with beef love and on to the red hot coals it goes. Also be aware that with the meat being 2" from the flame, because you took the time to fill the fire box just right, you don't need a roaring fire like on the Trex method. It will only take a very few minutes to get that meat to 135 degrees and give it that beautiful dark mahogany color. Before you flip your meat when it is down low... Paint the other side with beef love. That... Is how I do it! Now for you and your family liking well done meat... Take your meat off of the top grid when your meat gets to 125/130 and finish it off from there. You need a thermapen or something like it for the searing. Leaving your Maverick probe in down low like that is not recommend. Forget about your platesetter when cooking steaks, you don't need it at all.

caliking

Farkin beautiful cook! You're a meat and bbq photography master. The last pic needs to be published somewhere. What a steak!

chris123stock

Looks awsome, good cook.

Plano_JJ

Yeah boy, that's about as good as it gets. Big fan of the reverse sear.

HogHeaven

MrCookingNurse said:

@MrCookingNurse

I always make sure I lotion well. Cotton gloves at night.

Really gotta take care of your hands during winter months and changing gloves and washing hands all day can make your skin dry and crack. I do a good paraffin wax treatment at least weekly.

That picture reminds me of when I was in a real bad car accident and really injured my hand. That wax treatment was a part of my therapy and I loved it. That really, really feels good.

Solson005

Great looking cook as usual! I need to try reverse sear one of these days.

I love those clips and use mine all the time!

R2Egg2Q

Thanks all for the compliments!

Beaumonty said:

I have a large and moving the hot platesetter is possible just not very fun.  Is starting the cook indirectly a necessity or could i just get the temp up to within twenty of my target before searing?  we eat well done in my house so i have to get it up to around 155 eventually.

The platesetter is optional. I've done reverse sear cooks using just a drip pan and also raised direct (but at a little higher temp initially).