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Simple Weeknight Reverse Sear Ribeye

horoegg
horoegg Posts: 47
Wife was out with friends and baby was asleep, perfect opportunity to enjoy a nice Ribeye!

Simple seasoning of kosher salt and fresh coarse ground black pepper.


Lit only the back half of the charcoal and got the egg to stabilize at 250-260. Threw the steak on the very front of the egg away from the direct heat. 

After 20 min @250 it was at 120 degrees and I pulled it.


Opened up all of the vents and got the egg cranking up to 600 degrees. 

Threw the steak back on the egg (cast iron grate) in the back of the egg over the raging coals for 90 seconds a side and pulled it. 



Came out beautifully medium rare. One of the better steaks I've made in a while.


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