xerT Rib eye?

Stanley

I have a 1.5" rib eye that I plan to reverse sear. I'm looking for medium rare, so I'll be shooting for 125° or 130° internal for the sear. The 400° dome initial phase is where I have my question. Am I looking for a specific internal temperature here, or just timing? If timing, 6 minutes per side?

FlaPoolman

Temp, Temp, Temp!!!! after hitting your temp for the roast (mine is about 110) open the dome and let the flames rip. Usually about 2 min a side to 125/130 then rest for med rare. 130 is usually better for the wife who likes med a bit more than rare.

BobS

I start my reverse sear at a much lower temp (like 250-275) to 110 internal and then sear it.

Stanley

Thanks Bob,

I was cooking some squash, so I went around 340° dome for the first part of the cook. Flipped the rib eye once and pulled and wrapped in foil @ 110° int. Opened her wide and seared to 127° int (flipping once). 'Twas perfect! The squash was great too.