Try again rib eye 275/sear no gray ring

Darnoc

Don't know what happened but the previous post vanished.This was done at 275 on a raised grate till internal temp was 105* pilled it off and jacked up temp to 600* and cooked for two minutes per side.You can see the end result no gray meat.Sorry I cut across the grain I guess I was in a hurry.the sear should have been at 700 or so but again i was in a hurry.No more plastic bag and water bath for me.

Ross in Ventura

Nice job, I like a little more sear, perfect inside.
Ross

Grandpas Grub

Now that is a nice looking steak.

GG

Haggis

Nice!

I vacuum seal and freeze steaks, so its still pretty easy to hot tub them both to thaw and to raise internal temps without using a separate bag. Open the plastic, season, and sear. Its gotta be as easy as your reverse sear when you start from a frozen chunk of meat.

Jeffersonian

Lotta ways to skin this ribeye cat, I think. Those look great, Darnoc.