Steak help

lentsboy007

I’ve always been a sear both sides and hope the hell u got it to medium rare guy with steaks , but with these four $50 total ribeyes want to try the reverse sear. These are exactly an inch thick - is that thick enough for this? Seems it would be difficult to get probe inserted all the way into an inch thick piece of meat and keep it centered so as to get accurate read.  

I assume I will cook at 350 until internal temp of ??? and then crank up to 600 to sear how many minute(s) per side? Going for MR.  Thanks , happy Easter 

buzd504

If you have a good instead read thermometer, I wouldn't worry about probes, but if you insert one horizantally from the side, you should be OK.

1 inch is about the minimum for reverse sear, but should work OK for those.

I would go lower initially - 300 or less and cook to about 115-120 (20-30 minutes), then sear for around 45 seconds twice on each side, flipping in between, with the dome open (bottom vent closed)  That should leave you about 130 or so.

*all times approximate.  I usually measure in beers

jtcBoynton

Generally two heat steak cooking (reverse sear or forward sear) works best with thicker steaks.  I don't bother with reverse sear on anything less that 1.5”. One inch can be done but it is more difficult to hit just right and results are not as prominent. 

350° for the low portion of the cook is way too high, especially with thin steaks.  

Matt86m

You can also build your fire off to one side. Sear above the coals then move it to the other side. Sear till you get good marks then off to the side. I usually go by touch. 

Photo Egg

buzd504 said:

If you have a good instead read thermometer, I wouldn't worry about probes, but if you insert one horizantally from the side, you should be OK.

1 inch is about the minimum for reverse sear, but should work OK for those.

I would go lower initially - 300 or less and cook to about 115-120 (20-30 minutes), then sear for around 45 seconds twice on each side, flipping in between, with the dome open (bottom vent closed)  That should leave you about 130 or so.

*all times approximate.  I usually measure in beers

Do this!

pgprescott

No way I would reverse sear a 1” thick steak. 

johnmitchell

pgprescott said:

No way I would reverse sear a 1” thick steak. 

Agreed... Now if you talking 1/2"that's a different story.

The Cen-Tex Smoker

I go ripping hot dome open for about 90-120 seconds a side for thinner steaks like these (And I cook a lot of them) . Very difficult to get a good sear without overcooking them any other way. 

lousubcap

If you really want to go big then give the caveman cook a go.  (It will keep you focused!!)  Long tongs, lava lump bed with dome wide open and bottom vent shut.  You will get there in no time and have a great crust.  Just do any temperature checking with the steak outside the BGE.  FWIW-  

smbishop

As @The Cen-Tex Smoker stated.  Made these rib-eyes last night, they look like yours!

lentsboy007

Well, went with @The Cen-Tex Smoker recommendation. Steaks got slightly overcooked , but it was my fault as I went with 2.5 minutes per side instead of the 2 minutes he recommended.  However , made the potato au gratin recipe with it that popped up on here the other day from @nolaegghead and they were as good as he claimed .  Overall, a solid Easter meal . 

JethroBodeen

Great work!