Reverse Seared Ribeye

WAHOO_EGGER_CVILLE

Reverse seared this monster ribeye!  Picked up a bone in Ribeye and decided to try my first reverse sear.  I was skeptical on how it would turn out, but this is the only way I will cook a steak from hear on out.  Set the egg to 225 for indirect cooking.  Cook the steak until the thermometer reads 115 degrees.  Remove the steak from the BGE and remove the places setter.  Cranked the egg up to 650-700 degrees and seared on both sides for 90 seconds.  Every 45 seconds turn the steak 45 degrees to sear a nice cross hatch.  Once seared, remove and let the steak stand for 10 minutes before carving (the hardest part!!).  Check out the results!


Cooked at 225 degrees until the internal temperature read 115 degrees. Waiting for the grill to get to the searing temperature.



After the sear.



After allowing steak to rest for 10 minutes (the hardest part!)



Dinner is served!

Ladeback69

Nicely done. I like doing reverse sear for large cuts of meat as well.

GregW

Looks mighty fine.........

NPHuskerFL

Looks great!

SRFShane

Very nice!  A hint - one of the benefits of doing the reverse sear is that you really don't need to let it rest after the sear much.  It got its rest while you were waiting for the grill to come up to searing temp.  

WAHOO_EGGER_CVILLE

@SRFShane Thank you! I will keep that in mind for the future.  Great tip!

EGGingMe

Great looking cook

Tinyfish

Perfect colour top to bottom.

slovelad

Reverse sear is great with thick meat, but beware, I have found it very very difficult to do with thinner meats.

NPHuskerFL

^^^ agree!

Thatgrimguy

Man that looks outstanding!!

WAHOO_EGGER_CVILLE

@slovelad I tried a reverse sear this past weekend with a flank steak.  I used a dual wireless thermometer to closely monitor the internal temp and the grill temp.  I pulled the steak about 10 degrees earlier at 105 degrees internal vs 115 degrees since the meat was so thin.  Because the meat was thin, I thought the sear would heat up the center.  It turned out perfect.  The reverse sear takes a bit more time but the coloring from top to bottom is absolutely gorgeous with the reverse sear.

jfuson

Curious how long it takes to get the ribeye at 115 degrees?

WAHOO_EGGER_CVILLE

@jfuson it took about 45 minutes to get this 1.75 pound steak up to the 115 mark.  When I put the steak on the grill the internal temp was around 50-55 degrees.  I flipped the steak after it reached 80-85 degrees and continued the low and slow until the internal temp hit 115.

CPARKTX

Looks great. Wahoowa. 

jfuson

thank you!

WAHOO_EGGER_CVILLE

jfuson said:

thank you!

No problem.  Hope your cook turned out great!