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Friday night ribeyes reverse seared to dang-near perfection.

epcotisbest
epcotisbest Posts: 2,176
in EggHead Forum
Couple of thick, juicy ribeyes, just salt and pepper, low and slow to internal of 110 then seared at 650 about a minute per side. Topped with garlic, herb butter. Very good. 
Served with sauteed mushrooms, baked sweet potato and broccoli-apple salad, but did not bother to take pics of that stuff.




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  • epcotisbest
    epcotisbest Posts: 2,176
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  • epcotisbest
    epcotisbest Posts: 2,176

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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I don't see a "dang near" qualifier here.....it looks great! 
    Living the good life smoking and joking
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  • thetrim
    thetrim Posts: 11,387
    YES!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • milesvdustin
    milesvdustin Posts: 2,882
    Yeah that steak looks badass 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks great! But why the aversion to "that stuff"? Sides can be every bit as good as the protein...and usually far healthier! =) Yours sound delicious!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • epcotisbest
    epcotisbest Posts: 2,176
    edited March 2018
    Carolina Q said:
    Looks great! But why the aversion to "that stuff"? Sides can be every bit as good as the protein...and usually far healthier! =) Yours sound delicious!
    Oh, no aversion, just poor choice of words I suppose. The sweet potatoes were especially good, with heaps of butter and touch of cinnamon, brown sugar, and the broccoli salad my wife added apples, apple cider vinegar, plenty of golden raisins and lots of mayo to and it was really good too. Just got busy taking pics of the steaks, then got busy eating!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Gotcha. Sometimes, I'll make a meal of nothing BUT sides. =) 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • dmchicago
    dmchicago Posts: 4,519
    Strong start to a Friday night!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Theophan
    Theophan Posts: 2,656
    I agree with the others -- no dang near, just PERFECTION!
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  • lousubcap
    lousubcap Posts: 36,873
    Nailed that finish-great money shot.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,228
    Outstanding. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,736
    That looks amazing!  I love a plate of pure protein.  No unnecessary clutter.

    I would rather light a candle than curse your darkness.

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Top notch brother!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lentsboy007
    lentsboy007 Posts: 416
    Damn. Ribeye is my favorite cut , and that looks like perfection . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • RustyBeavers
    RustyBeavers Posts: 39
    Booyah!
    Dallas, TX

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  • Stormbringer
    Stormbringer Posts: 2,478
    Great looking steaks, nice one!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • YukonRon
    YukonRon Posts: 17,261
    Ribeyes rule. Your cook was the monster meal of the day. Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • epcotisbest
    epcotisbest Posts: 2,176
    Thanks everyone. There was a little (very little) leftover so my sweet wife made steak and eggs and biscuits and grits and hash browns for breakfast. Good way to start the day.
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