Ribeye: It's what's for dinner.

globetrotter · January 2015

A couple one pound prime ribeyes snuck into my shopping cart today at Costco. A little reading here on the forums and got myself talked into trying the reverse sear. I let them sit on the counter for a half hour with some olive oil and cow lick and a dust of kosher salt. With Maverick probes installed, the steaks went to the top of the AR indirect at 225. About 20 minutes later they were indicating 115 and 120 respectively internal temp. A foil tent on the plate kept them cozy while the egg went into overdrive up to 650 with the CI grate in position as close as it gets to the fire. Threw them on for about a minute and a half on each side. Sides of brown rice and caesar salad. Family says it might have been the best steak ever!