Reverse Sear Ribeyes

bob.bud

Closing out the day with Ribeyes

Dome temp @ 250, steaks on with an internal temp of 55. Plan is to pull them off @ 130 internal and raise the egg up to 650 for searing on both sides.

bob.bud

18 minutes in, dome holding steady @250, steak internal @102.

pgprescott

Waiting. 

bob.bud

Sorry to keep you waiting pgprescott.

Snapped a pic @801PM when they got to 130 internal. 

Pulled the AR out to get the egg up to 600 plus (hit temp at 805PM) and then seared the steaks for about a minute on each side. Not the best of sears. 



I should have let the egg stabilize at the high temp to get the grate temp higher for a better sear. Oh well, there is always next time. The good news is that they were tasty and the family did not complain. 

Recap of my eggin' day:

• Bacon on the egg for a bacon and egg breakfast.
• Spatchcock chicken for lunch.
• Ribeye for dinner.
• Several beverages to keep me company as I wasted the day away on the patio.

jls9595

sounds like a great day. ribeye looks awesome. 

SGH

bob.bud said:

Sorry to keep you waiting 

No need to apologize. In this case, it was well worth the wait. Great job and excellent looking steak  

Chubbs

Looks good. I usually pull at 120 them sear a little longer. I would love that with some eggs and hot sauce right now 

Terrebandit

Looks great.  Yeah, I pull mine at about 105.  Then, I put them on a wire rack, in a pan covered with tin foil, and let them rest.  The internal temp will creep up during the rest period to about 115. Meanwhile, while the meat is resting, I stoke up the fire to searing temps.  I put them back on and sear the heck out of them until they get about 5 degrees from my target temp.  I then let them rest again until we are ready to eat. 

I think if you'll pull them earlier, at a lower temp, you'll give yourself a longer sear and more crust if that's what you want. .  Yours look great too me. 

Chauncy

Good job, I almost always use reverse sear nowadays. Sometimes constant flip if I'm lazy

pgprescott

Yum. I'd hit that. 

pgprescott

Day on the patio with good food and drink is never wasted time. 

Mikee

With a thicker steak a reverse sear is great. Get the steak up to a moderate temperature. Pull the steaks, then get the Egg up to 500*+. It only takes 2 minutes or less to finish them.