First Reverse Sear: Ribeyes

xiphoid007

I've been wanting to try a reverse sear, what better way than with some nice 1.5 in thick ribeyes. I used Mickey's coffee rub as I've heard a lot of folks use it on steak.

Did some sweet potatoes first and finished in the oven while the steaks cooked.

250 to an internal of 115 then pulled and rested while I fired up the turbines on the jet engine. I left my looftlightr out just for this. Got the flames rolling quickly and was up to 700 in no time. Only did about 45 sec a side as any longer would've burned.

My, oh my. This is the way steak should taste! Absolutely perfect med rare. Finished pics are below with my lunch made already. Did up a little grilled zucchini too with some carrots. Sweet potatoes were gone. Dressed with a little butter, brown sugar, and cinammon and they almost went faster than the steaks!

SGH

@xiphoid007‌
Brother that is one fine looking meal right there. Those steaks are incredible looking. Excellent job my friend!
=D> =D> =D> =D> =D> =D> =D>
Very nice vegetables and plating as well!!

tksmoke

That looks GREAT!!!  I'd eat that any day (or night).

NPHuskerFL

@tksmoke‌ I'm with you man! Even in my insomniac state I'd hit that! Damn fine looking steaks @xiphoid007‌ ;-)

johnmitchell

All looks Fantastic..Well done..

JRWhitee

Looks great, nice job.

Eggcelsior

Reverse sear is the best!

HogHeaven

No question... Reverse sear is the proper way to cook a steak! I roast mine on the 18" grate resting on the top of the fire ring, no plate setter, until it reaches 105 degrees. Then I pull the steak off and remove the 18" grate and place the steak down low to the grill extender that rests right on top of the firebox... 1" above the red hot flames of the lump coal. I sear the crust and enjoy...

stemc33

Don't know how I missed this thread when it first posted. All I can say is =D> =D> =D>

tulocay

Looks fantastic. Makes me want to eat red meat again!

xiphoid007

After this I'll never cook a steak any different. You get about 99% of the steak the perfect medium rare that you want in a steak (normally only about the central 20%) and the last 1% is seared perfection.

I have to say, though, while mickeys rub was very good, I think I'm a plain salt and pepper, or just plain salt guy, on my steaks. I prefer to compliment my steaks with excellent fresh veggies and tasty sides, but let the meat speak for itself.

Ktim

Awesome cook, very nice. ^:)^

JRWesco

Looks awesome , gonna try a reverse sear now!! Thanks for posting!

xiphoid007

@JRWesco‌ if you love med rare beef, you'll never go back. This was beyond easy. I'm a reasonably seasoned cook and a novice to amateur on the BGE, and this was easier than anything I've attempted.

I actually did this with burgers before too by accident because the meat was still partially frozen. Beat burgers I ever made!

davidcure3

Those look phenomenal.  About how long does it take at 250 to get the internal of 115?

Nanook

Great cook! I'm a huge fan of reverse searing thick steaks as well.....

SJ21XDC

Very Nice =D>

Eggcelsior

davidcure3 said:

Those look phenomenal.  About how long does it take at 250 to get the internal of 115?

15-20 minutes depending on thickness.

xiphoid007

Agree with @Eggcelsior‌ on time. I put a probe in the deepest part of the thickest steak.

Steaks came off, I stoked the fire with the looftlighter, and steaks back on for 45 sec top per side. This part went fast! Keep the top open for this or you'll go from browned to burnt!

beemrider

Beautiful looking steaks. Love the fact that they're med-rare across the full thickness except for the sear. I'm a new egg owner and just joined this forum. Please forgive me if this is answered elsewhere but did you close the lid during the sear?

xiphoid007

@beemrider‌ I did not close the lid for he sear. As I'm sure you've heard the infamous BGE mantra "if you're looking you're not cooking" this is one instance where it does not apply. I got my fire raging to 700 deg for the sear and at that temp I'll be making charcoal instead of steaks real fast! So I kept the top up for this part.

Glad to have you aboard! There are a lot of great folks on this forum who enjoy helping others out, so feel free to search for questions, or simply post them.

Make sure is you post your cooks, another saying rings true, if you don't post pics, it didn't happen!

jllbms

A great combo for the sear is a spider with a small grid. It gets right down to the coals.

DMW

jllbms said:

A great combo for the sear is a spider with a small grid. It gets right down to the coals.

Or a spider with a CI griddle. This can also be your heat deflector during the roast phase if its large enough. Makes it really easy as you don't need to pull your plate setter.

http://www.ceramicgrillstore.com/xl-spider.html

xiphoid007

I used the AR combo. I just pulled the whole rig when I hit temp and threw the grate on the fire ring once I got the coals screaming with the looftlighter. Worked pretty well.

Redskull

Those rib eyes look stupid GOOD!  I plan to try this with some cowboy rib eyes from Central Market.  I plan to do the sear directly on the coals for the primal scream...

royvol3

i would like to try this, could someone post the reverse sear method with detail since i am a new egg owner? thanks

texaswig

Hell yes man. nothing wrong with that.

Tennisjon

Is the first part of the reverse direct or indirect?

Eggscuses

1st is indirect till internal temp is where you want it. Op cooked at 250 indirect till it was 115 then cranked grill up 700ish and direct for 45 secs each side.