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Rib-eye roast ?

Unknown
Unknown
edited November -0001 in EggHead Forum
I've read in a few posts that some of you prefer to "sear" your rib-eye roasts, then continue at a lower temperature. I assume I should let my egg get as hot as possible to sear but how long should I sear a 6 pound roast? Should my roast be taken off after searing, allowing my egg to drop in temperature or should I leave it on and just damper it down? 250 degrees, 30 minutes per pound sound right? Thank you.
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Comments

  • Fidel
    Fidel Posts: 10,172
    Todaysheadline,[p]I sear mine for about 3 minutes per side. Let it rest while the egg comes down to 325, then finish it for about 13-15 minutes per pound.[p]There is no "wrong" way to do it except to overshoot your final temp.
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