Reverse seared ribeye

theyolksonyou

Cooked up a couple 1.5" thick rib eyes. Indirect 300ish to 105 then seared in CI skillet 2 min per side. I still haven't mastered the RS. They were a little overdone for me. Played with balsamic zuch and baby bellas.

jeroldharter

Looks good to me though.

I RS at ~250 to ~115, then remove and tent with foil. I open the vents until temp is >500, then ~ 1 minute per side to sear. With a cast iron pan, that takes time to heat up completely.

Grillmagic

That's a Great Looking Steak!

DMW

Looks good to me. When you do a reverse sear, the sear part of the cook will go very quickly. 2 minutes per side is probably what contributed to getting it more well done than you wanted. Just enough to get a crust, if the CI is nice and hot (I see you pre-heated it), probably a minute per side will be plenty.

theyolksonyou

@DMW‌ I've been all over the place on sear times and had good crust at 2 minutes, but I'm thinking I'm just being too loose with the CI temp/time. These monsters had lots of carry over while I let the egg get roaring hot.

theyolksonyou

@Grillmagic‌ @jeroldharter‌ thanks guys.

bad news they weren't perfect, good news they were still tender and tasty. Better news, I get to try it again.

blind99

Any idea what your final temp was? Im impressed at how much the temp rises after pulling. It's the only good thing about cooking in the winter - putting the steak on a metal tray slows it down pretty well.

Supercilious_In_5280

Looks good from here

theyolksonyou

@blind99‌ approaching 140. They gained an easy10 during the time I pulled to sear

grege345

Carry over gets me to from time to time. Still delicious I bet

flynnbob

Maybe the internal temp creeped up when you were changing your set up and getting the pan hot enough for the sear.  I have been having luck with 100 - 105 on the roast then using the spider to hit it hard and quick for the sear.  Very little wait time between the roast and sear.  Looks great though.

Mattman3969

That looks like it was good eats. Way better than my cook turned out. Talk about carry over heat.