Reverse Sear Pittsburg Style Ribeyes

JRWhitee

I put two 1-1/2" thick Ribeyes and one NY Strip on the egg at 250 indirect for 25 minutes until IT was 110 then wrapped in foil, then I got the egg to 600 and put my cast iron skiillet on the spider after 5 minutes I put some butter and evoo in the skillet and seared each steak separately for 90 seconds a side as you can see the flames jumped into the skillet. My son isn't a fan of Pittsburgh style so his just went on the spider for 60 sec a side. After seeing steaks done in the CI Skillets I decided to try it and it definitely was Pittsburgh style and red and juicy inside. 

theyolksonyou

I did this exact same thing tonight with rib eyes. I haven't done a successful reverse yet, until tonight. I didn't take any pics cause I didn't know it would be so good. All that buttery good crust. Didn't know it was call Pittsburgh style. My son the carb fanatic went back for seconds. Yours look awesome. Mine weren't quite as crusty.

Mattman3969

Looks most excellent. I've been thinking bout doing the CI Method for steaks, guess I'm just gonna have to do it.

JRWhitee

theyolksonyou said:

I did this exact same thing tonight with rib eyes. I haven't done a successful reverse yet, until tonight. I didn't take any pics cause I didn't know it would be so good. All that buttery good crust. Didn't know it was call Pittsburgh style. My son the carb fanatic went back for seconds. Yours look awesome. Mine weren't quite as crusty.

The first one wasn't as crusty either, by the time I got the second one in the pan was much hotter. The plated photo was the second one. 

AUCE

Never closed the lid on direct?

tulocay

Looks great.