First reverse sear attempt - Ribeye steaks

NERVOUS · May 2016

Bought some thick-cut ribeyes today with the intent of giving the reverse sear process a try.

Setup BGE for indirect cooking... ConvEGGtor (legs up), drip tray, grill. Setup DigiQ for a cooking temp of 225 degrees and a food temp of 115 degrees.

Got a cast iron pan ready for the searing process while I waited for the steaks to reach their target temp.

After pulling the steaks I removed the grill and ConvEGGtor then put the cast iron pan directly on the coals. I also opened the bottom vent fully (with the screen closed) and took the daisy wheel off. Interestingly enough, this is the first time I was appreciative of the extra room the XL has over the Large. It was nice to have enough space to set the cast iron pan directly on the coals, with plenty of room to spare I might add.

When the dome thermometer reached 650 degrees I seared the steaks for ~50 seconds (per side).

The end result... A perfect medium rare from edge to edge - AMAZING!

NOTE: This steak is almost 2" thick... Try doing that with a regular sear!

NC_Egghead · May 2016

Awesome results!

Toxarch · May 2016

Looks great!

johnmitchell · May 2016

Congratulations !!! Perfection...

SmokingPiney · May 2016

Beautiful!

eggnewtoy · May 2016

Look great. What temp and how long? Thx

byrne092 · May 2016

Perfect

EggDan · May 2016

Very nice!!! Did placing the Skillet on the coals strip the seasoning on the bottom?

bluebird66 · May 2016

Very nice!

nutshellml · May 2016

Looks NICE! I usually use TREX method on my 1.5" steaks, but next round getting a 2"+ and gonna give this a try.

NERVOUS · May 2016

eggnewtoy said:

Look great. What temp and how long? Thx

Cooking temps were:
- 225 degrees for the 'low-n-slow' portion.
- 650 degrees for the searing portion.

It took ~40 minutes for the steaks to reach an internal temp of 115 degrees (from an initial internal temp of 70 degrees). The searing took ~50 seconds (per side).

NERVOUS · May 2016

EggDan said:

Very nice!!! Did placing the Skillet on the coals strip the seasoning on the bottom?

Good question... To be honest, I'm not sure? I will say this though, the butter I used during the searing process turned to sludge during the cool down phase. Yes, I left the cast iron pan in the coals... Probably should taken it out, but I got distracted by the steaks. That said, I had to give the cast iron pan a good abrasive scrubbing (with soap and water) to get it clean... And I'm sure that removed the seasoning if it wasn't already gone by then. Not to worry... I've already re-seasoned it, so it's ready to go again!

NOTE: I'd like to find a way to raise the cast iron pan off the coals by a couple inches as I think this will provide more even heat (compared to placing the pan directly on top of the coals).

Any suggestions?