Another success/reverse sear

FlaPoolman

Tried reverse sear on a 1lb. ribeye tonight. started at 375 for about 5 min a side then left dome open to fire up. not the bark of a TRex but very easy to control int. temps. Pulled at 125. Steak was great (think stike posted this last week, QUIT IT, everytime I see something new I gotta try it) Boiled potatoe's with dill weed & rosemary. Overall a good cook, had to post as the wife's still under the weather & went to bed but the mutt said good job.

Pat
ribeye


with potatoe's


Life is good

"Sparky"

That's a nice lookin dinner there Pat,I got stuck with Pizza Hut. :(

tjv

what's the best potatoe for boiling then pan searing/frying....any ideas. steak looks good too. T

Eggtucky

dude...hard to beat a good ribeye..looks delicious!!

FlaPoolman

Not sure of the answer to that but those were petite reds. Wanted to do roasted garlic rosemary but got lazy. They came out good anyway.

Pat

Beanie-Bean

The only time I've ever reverse-seared a cut was for the first prime rib I did last year. Man, that thing was really something nice! I think the cook started out at 250 deg and cooked for several hours, and then I kicked up the heat to 500 deg and let 'er rip for about 10 minutes and pulled/tented the roast. The outer crust was outstanding.

Your steak looks nice, man.