Reverse Sear Ribeye

cccoltsicehockey

First the reverse sear ribeye. Picked up a 2 1/4in thick 1.8lb boneless ribeye as they were close to half off.

Started with letting it rest out of the fridge 30min prior to putting in the Egg




Seasoned it up about 10-15min before putting it on
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Egg at 250, mesquite wood in, temp probe in, here we go....
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I want to say after about just under an hour it was up to a 115 internal temp so I pulled it, lightly covered it with foil, and left the temp probe in to monitor it, while I raised the Egg temp to around 650 dome temp.


Once to temp I put it back on 2min per side to get a nice sear. Rotated it 90 degrees at 60 seconds.
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I would prefer it a little less done so I will pull it next time probably around 105-110 range but it was probably better this way as my girlfriend normally won't eat a steak that isn't medium-well. This might have helped convert her tonight though.
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The fat is just so perfectly rendered. It just melted in your mouth. 


It was so good I am thinking of picking another up tonight before the sale ends.  The flavor was perfect.  The outside had a nice smoke flavor to it as well.  I need to cut back on my red meat intake but damn this was good.

Theophan

Holy Moly!  Absolutely spectacular!  Wonderful job!

johnnyp

Beautiful cook

lousubcap

Great looking plate right there.  Money shot for the win and fork placement bonus.  

thetrim

That looks amazing.  Not much beats out a nicely done thick ribeye!

cccoltsicehockey

Thanks guys.  Couldn't keep myself from it and picked up another one on sale for tomorrow night.  2.5in thick 1.9lbs.