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Reverse Sear Rib Steak

Shabba49
Shabba49 Posts: 1
edited June 2014 in EggHead Forum
I finally tried the reverse sear method. I typically don't use a rub on my steak, but used a coffee based rub this time. I got the egg stable at 250, and cooked the steaks, indirect, until they reached 110, about 20 minutes. I then took the steaks off the egg and raised the temp to molten (600+ degrees). I then seared the steaks approx 60 sec per side (btw, all this is with the lid closed). This was by far the best steak I ever made at home. Very tender, juicy and flavorful. BTW, while cooking the steak, I cooked brussels sprouts with pancetta in a cast iron pan on the BGE. These were perfect as well.
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Comments

  • Nanook
    Nanook Posts: 846
    Great looking steak! My favourite method is reverse sear as well.
    GWN
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  • tksmoke
    tksmoke Posts: 776
    That looks great!!! Reverse sear rocks. Welcome aboard!!!
    Santa Paula, CA
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  • SGH
    SGH Posts: 28,928
    @Shabba49‌
    Nothing better than a good steak and that one looks excellent! Awesome job my friend! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Sounds and looks like you did it right.  Looks great!

    Another trick is the "hot tub"  -   seal the steaks with little or no air in zip lock bags and "hot tub" them in hot tap water for about 40 minutes (my hot tap water is about 120F, but it will cool down fast).  Then sear, just like you did.
    ______________________________________________
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