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Tonight's cook - USDA Prime ribeye & strip reverse sear
EggHead_Bubba
Posts: 566
Seasoned these two nice cuts with a light coating of olive oil and pepper only. Will slowly bring them to internal temp of 110°. They will rest while I stoke the BGE to a stable 600°. I will season with kosher salt right before they are seared. Hoping to serve them around 120°. We like our red meat mooing! 
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
Comments
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Ha! I'll take the ribeye. I know they'll be good.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Obviously more appealing than my chicken ! Look incredible !
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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Pulled the ribeye first and then a few minutes later the strip. Resting on a wire rack under a foil tent right now as the BGE temp heads north.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Rested for 5 minutes... Served with baked home cut garlic & parmesan fries and momma's fresh cream corn. Reverse sear is my go-to from now on with steaks!
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Looks like you cut first, took pic later I love cream corn. Good looking meal. Dallas, TX
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Great looking steaks and I love the sides. Would crush that plate! Nicely done.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That looks like EXACTLY the steak I want on my plate!
Nice cook. Wow. -
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Looks great! I'm about to try some bacon wrapped fillets with some augratin potatoes...thanks for the inspirationLBGE/St.Louis,MO
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