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Reverse seared bone in rib eyes

Eggcellente
Eggcellente Posts: 22
in EggHead Forum
going to give the reverse sear a try after seeing some beautiful steaks on other posts.  Was hoping to get some advice regarding cook temp and timing. I bought (2) 2" thick bone in ribeyes that weigh a little over 2 lbs each.  

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited April 2015
    I reverse sear those size steaks at 250 indirect until 115-120 internal for medium rare. Takes around 30 minutes. I go prep other stuff for dinner then pull them off and take out the plate setter. Lately I've been searing on my baking steel(carbon steel plate) so I use it as the indirect piece. Open the bottom vent about an inch and the top all the way, allowing the egg to hit 500-600 degrees. Sear 30 seconds per side, turning 4-6 times total. Perfect medium rare edge to edge.
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