First reverse seat boneless rib eye

mlc2013

So got the egg up to 300 with csg spider holding ½ moon platesetter and grate at felt level. I put protein indirect 300 till 115 IT then pulled and kept platesetter in and brought egg up to 550 put protein back on direct 1.5 min then flipped egg was at 600 when I flipped for 1.5 min on other side. Pulled let rest 5-10 min. Steak was 125 IT when pulled. Tasted good but needs more crust. One side was better then other I’m assuming the second side had a better crust being egg was a little hotter.
I think next time I’m going to wait till egg is at at least 600 then put steaks on 1-1.25 min per side.
 Any suggestions or pointers?

SonVolt

Is that a ribeye or a strip?

mlc2013

looks like strip to me but costco had it marked boneless rib eye

YukonRon

The hotter the surface the better the reverse sear. Watch your time closely.

The boneless ribeyes look excellent to me.

Great cook, thank you for posting.

Hntrss

So I too have been playing with reverse searing,  but I start at 225 dome.  I pull the steak at 115,  let it cool while the egg gets up to 500-600 long enough to heat the grate to help the sear.  What I’ve found is that a reverse seared steak pulled at 125 is somehow a bit undercooked for me, as opposed to one cooked on a hot grill to 125.  This has led me to longer sear time, taking the steak to 130, and allowing for a nicer crust.  Keep in mind , I have my steaks cut 1 1/2 inches.  This will not work on a thinner steak, as it will blow right through medium rare before a real crust forms.  On thinner steaks I pile the lump up close to the grill in the back of the egg to get closer to the heat for a faster sear.   I am no pro, but have fun learning.

mlc2013

SonVolt I doubled checked package and looked at pictures online it def is a rib eye
YukonRon yes i see i should have been more patient and should have let the grill get hotter and next time I will also use a CI grate
Hntrss thanks for the pointers I like my steak rare so 125 was just right for me but I do agree with you as 125 reverse seared is a little less done then 125 reg sear.

I didnt mention that the steak was at room temp. I think I might try it from frozen next as i found frozen with regular sear gives me less grey area in the perimeter, not sure if that will happen revise sear method any input?