Yeah Baby! Reverse the sear, you must!

sometrailsomewhere

Oh man. This was the first time I had done steaks on the Egg since buying it. I just got home from two weeks offshore last night and we are leaving for a week away today and so I wanted, desperately, to get a cook in before we left. A quick stop at the local Sobeys and I had me a couple of big juicy ribeyes.

These things were seasoned with ground pink sea salt and fresh ground black pepper. That's it, that's all.

Served with a rice pilaf and one of my fave beers, Steamwhistle.

Thanks to Big Green Craig, I used his method to the madness as my guide.

Cheers

Chubby

Wondering what other methods youve tried?

http://www.nakedwhiz.com/trexsteak.htm

Here's another method you might investigate that works well with any large cut of beef ...ie Strips ...TBones...and Ribeyes!
Though I do  like a Reverse Sear for some things... I find this method gives you a much better outer crust!

They look great I'm sure you enjoyed them!

YYZegger

Nice!