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Bone-in ribeye reverse sear (pics)
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anez
Posts: 150
Did this for the first time the other day and it turned out great. Indirect at 285ish til 115ish internal then bumped up to 700 and 60 seconds on each side. Man it was good. My dogs enjoyed some of the scraps.
Comments
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Home run! My absolute favorite.
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Eggcelsior said:Home run! My absolute favorite.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Looks great! I'm sure your dogs agree.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
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Awesome! Yeah, the dog is jealous.I came to learn about reverse searing when I got my BGE, I cannot imagine doing a steak any other way!
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Looks great! If I can finish sealing my patio tonight I know what I'm having for dinnerAurora,OH
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Dinner for three?Green egg, dead animal and alcohol. The "Boro".. TN
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Looks great! One comment though...looks like a lot of juice on the plate after cutting, How long did you rest it?Flowery Branch, GA LBGE
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Looks fantastic, nice job._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I'm very new to all of this so please forgive me if my question is a stupid one.
I assume when you seared the steak you were cooking direct?
I love the look of those and want to do the same.Nowhere Indiana -
Stupid questions, no such thing around here. Sear direct, and hot.Flowery Branch, GA LBGE
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Beautiful!!! Love your little friends there as well!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Job well done!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thank you for the informationSeeingSpots said:Stupid questions, no such thing around here. Sear direct, and hot.
Nowhere Indiana -
thanks, guys. it was great. learned about the reverse sear on this forum and will never go back. great with pork chops, too. thanks for all the info. @SeeingSpots i let it rest for about 10 minutes or so.
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Ok, tonight I tried this with a New York strip steak and I can honestly say I will never have a need to go out for a steak!
It turned out perfect, amazing and oh so awesome!
Thanks for making me look so good!Nowhere Indiana -
when I go out for steak 9 times out of 10 I'm dissapointed even before I had my Egg my steaks on the gasser and now on the Egg are far superior to any steak house bar none and I don't pay 50 to 75 dollars for my steaks I buy pouterhouse from the supermarket on sale for $4.99 a pound and have the butcher cut me steaks 3inch thick and they wind up costing me like $20.00 and I and my friend enjoy them more then any steak house2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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