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    1" Rib-eyes, Thick Enough for Reverse Sear?

    Posts: 213
    in EggHead Forum

    I picked up a couple of steaks on sale but they're thinner than I'd like; couldn't pass up the price :)

    They're 1" thick, is this enough for a reverse sear or should I do them direct?  If direct, what temp?  Thanks!

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    • Posts: 430
      I would cook them direct. Good hot fire and +/- 3 minutes a side depending on where the grill grate is relative to the lump and how done you want it. Just do not get distracted. Practice makes perfect, as always.

      Springram
      Spring, Texas
      LBGE and Mini
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    • Posts: 28,817
      If it's not too late hot tub them

      Steve 

      Caledon, ON

       

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    • Posts: 4,738
      Little Steven said:
      If it's not too late hot tub them
      What is that?
      XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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    • Posts: 28,817
      Put them in a Ziploc bag or vacuum seal and put them in a pot of water at 100* to 120* for roughly 40 minutes per inch of thickness and then do a hot sear. Gives you a red/pink middle on a thin steak

      Steve 

      Caledon, ON

       

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    • Posts: 129
      Well, have experimented with "hot tubbing" or Sous Vide as others call it.  The basic idea is to seal the food in vac-seal, baggies, etc. and immerse in hot water, with the water temp set for the desired "doneness" temp of the food.  The advantage is that the food hast a set doneness or "target" temp, and will not over cook....Then the food can be seared, etc. for the desired texture / flavors. 

      As much as I am an old diehard with Q and grillin, this made things easier, time not so critical.   desired done temp of a ribeye might be be 120F, and the water will not overcook..iff the water is set to 120.   Just sayin, am having fun and ease with the method, and enjoying...
      (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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    • Posts: 129
      OMG,forgot the most important, probably the wine.  The food immersion temp ig generally less then the Done temp, allowing for reverse searing at the end...sorry..
      (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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