First Reverse Sear Ribeye Cook

nysportsfan · April 2015

First time using the reverse sear method on on ribeyes. Prime cut from a local butcher. They came out a little more cooked than I hoped but the meal was great and the company was better. I would definitely do this in the future, and probably with better success since it will not likely be for 6 people.

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Gman2 · April 2015

Yes sir,, that's awesome!!

nysportsfan · April 2015

It will now be my "go to" method of cooking thick steaks. I also will not buy anything but prime if I am going to cook ribeyes. The difference in this method with the great cut of meat simply cannot be beat. Dizzy Pig's Raising the Steaks was also a great addition.

Skiddymarker · April 2015

Excellent. Reverse sear, in my mind, is the “poor man’s” Trés Booblay (SV). I like to get the heat as low as possible - to the extent I’ve stabilized the egg at 250º (about as low as MBGE is happy working at) and then put in the setter to drop the temp even more. Let the smoke and rub work some magic. If you have someone who likes well done, you can throw their’s on 20 minutes before the medium rare crowd without turning it onto pavement.