First Reverse Sear Steak

bodski

After reading all the raves about reverse searing, I decided to give ér a try tonight. Some of the photos are a little sloppy, but that's what happens when one too many four roses single barrel is involved.

I rubbed the 1 1/3 inch rib eye with dizzy pig's red eye express on top of olive oil while the lump was starting (below).

I have a pswoo2, which holds a plate setter and also has a spider attachment on the bottom. I set it up for indirect (about 275-300 degrees) and cooked the beef to 115. During the entire time I had a cast iron grid on the spider sitting just above the coals so it was getting good and hot.

I removed the steak, pulled the plate setter and upper grid and opened up the vents. It only took about 5 minutes for the cast iron grid on the spider to be ready for searing since it was so close to the coals.

 

I seared about a minute per side until it reached 125 degrees, then pulled the steak to rest.

 

 

Here it is below plated. Presentation isn't the best (although it seemed like it at the time), but the ribeye was.

 

 

I'll be using this method more often.

CarolinaCrazy

I love the reverse sear!

Looks like a good steak.

logchief

Can't beat a ribeye, nice cook

Spring Chicken

It's our new way of cooking steak, following a new way of buying steak (start with good steak).

Spring "Claim My Steak Then Stake My Claim" Chicken

Spring Texas USA

stv8r

It's the best isn't it!

Skiddymarker

Best way to do a steak if you are using the egg, IMO. Even a lower heat works well if you can get it - the lower the better, gives the rub and the smoke a chance to work. You can cut back on the rub, most of it will burn off during the sear. 

To hurry the Mailard reaction, try using a paper towel to dab dry the steak just before the sear and then seasoning with the same rub used in a board sauce after the sear. 

Presentation is just fine, I wished mine looked so nice. 

bodski

Thanks, folks . I'll try dabbing with a towel next time and seasoning after the sear.. 

Monty77

Looks great, good job!  Reverse sear is a staple in our house