Reverse Sear for bone in Ribeye

WarDamnRumrill

i am doing my first reverse seat this evening!  1.23 lb bone in ribeye. Any advise on temp and time for indirect and then sear?  I was planning to put the steak in the cast iron skillet on the grill. Thoughts?  

NPHuskerFL

Welcome. Indirect 225℉-250℉ and pull at 110℉-115℉ IT then get your CI pan piping hot for the sear and go roughly 30-45 seconds per side for the sear and roll/baste butter over it in the pan. Finish in a board dressing. Bon Appetit

WarDamnRumrill

Seat = sear. Advise = advice. Oops! 

NPHuskerFL

I'm not the grammar or spelling Nazi.  No worries I'm pretty confident nobody would bust on you for that... Well maybe  

WarDamnRumrill

Thanks for the tips!  Much appreciated! 

WarDamnRumrill

Would you say 700-800 for the sear?  

SmokeyPitt

Huskers plan sounds perfect, but you will obviously need to adjust to your personal finish preference.  

You really don't have to go that hot with cast iron.  500-600 is plenty IMO.  You can go 700-800, but then you have flames licking up the side of the pan which can be scary.