Reverse sear ribeye

OSBulldog · August 2015

I want to try a reverse sear ribeye today. Haven't done it yet but I've heard many great things. However, the grocery store didn't have any thick cut ribeyes so I had to settle with 2 14 oz. (about 3/4" thick) ribeyes. Is it worth giving the reverse sear a try on these or grill them regular being that they are not as thick as you would normally like to have for a reverse sear?

SmokingPiney · August 2015

I've reverse seared thinner steaks that turned out good. Just don't over do the sear.

grege345 · August 2015

I dont find it worth doing if the steak is an inch or less

jtcBoynton · August 2015

My general rule is: over 1.5" - reverse sear, less than 1" - don't bother with reverse sear, and 1-1.5" debatable (I try to not buy this thickness).

bweekes · August 2015

As others have said, no real benefit of reverse sear at this thickness. Just do straight sear.

DutchMiniMax · August 2015

Just two minutes each side and you are good.

OSBulldog · August 2015

Thanks to all. That is what I was thinking too. Maybe next time I can get some thicker ones for a reverse sear.

Reverse sear ribeye

Comments

Categories