Ribeyes

bweaver · January 2015

Getting ready to throw these on the egg. Going to try a reverse sear. Will post some pics. Hope everyone is having a good day eggin

Jeremiah · January 2015

Heck yeah! Sure beats this turkey sandwich I'm eating. How thick are they? From the pic they don't really look thick enough for a reverse sear.

bweaver · January 2015

They are little over an inch

bweaver · January 2015

This is the searing action shot. I don't have the finished shot because there was a lot going on. Overall they were good. Not as good as my normal hot an fast. I think it takes some practice.

CeeGeeW · January 2015

lol .. great shot. They are looking great. I'm kinda jealous and now VERY hungry. Enjoy!!

beatarmy · January 2015

@bweaver I've tried reverse sear a few times and I'm with you. I prefer the super hot for a few minutes each side.

bweaver · January 2015

Yeah I think that's what I'm use to. I thinks steaks are all about feel.

jcaspary · January 2015

IMO reverse sear is the way to go IF you have a thicker steak. (1.5"+). Any thinner than that hot and fast is the way to go.

Jeremiah · January 2015

^agree.

bweaver · January 2015

Thanks for the info @jcaspary . I will use that rule of thumb. They were not bad by any means. They just weren't med rare like I wanted. They came out medium.

jcaspary · January 2015

It's hard to hit med rare when doing a thinner steak reverse sear. Searing a thinner steak takes IT temp higher because it is so thin. On a thicker steak you can sear the outside and not affect the IT as much.

bweaver · January 2015

Thanks! I still have 6 more from the rib roast. I'll give it a try!

Ribeyes

Comments

Categories