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2" thick Ribeyes- Gonna try Reverse Sear - Go Direct or Indirect

Sonny3
Sonny3 Posts: 455
in EggHead Forum
We have company in town tonight and I asked SWMBO to pick up some nice steaks.  She had them cut 2" thick Ribeyes.

I want to try Reverse Sear and am not sure whether to do them direct or indirect to begin with.  I really want them to turn out great for the company I have.

I know that this has been discussed before, I am sorry for asking again, but I need to put them on soon.  Any help would be appreciated.

Thanks
Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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Comments

  • Sonny3
    Sonny3 Posts: 455
    Anybody have any info for me. Please.  You are talking to a novice here in the realm of Reverse Sear.
    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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  • ar15203
    ar15203 Posts: 86
    Nice choice
    XLBGE, Egging in NH
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  • SciAggie
    SciAggie Posts: 6,481
    edited March 2016
    I cook mine indirect until they reach an IT of 115 degrees. I take them off and loosely cover with foil. I remove the platesetter and place the grill on the fire ring. Bring the egg up to 500-550 open the lid and throw the steaks on. I leave the lid open during the sear and let the egg go. Flipping through the flames gets interesting. I cook on each side about 90 seconds or so, maybe 2 minutes. I rely on my thermapen to tell when the steaks are done.
    Hope this helps.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • dmchicago
    dmchicago Posts: 4,519
    Start indirect. 250ish until 115ish. Then change to direct at 500ish. A minute or so each side. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Eggscuses
    Eggscuses Posts: 406
    I would go indirect til internal temp is about 5-10 degs below the temp u want.remove from grill. Remove plate setter. Then crank up the heat. Then back on and sear direct.
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  • Sonny3
    Sonny3 Posts: 455
    Thank you for the speedy responses.  The steaks are on indirect at about 275-300.  They are rubbed with Lane's Ancho Expresso, a rub that my wife and I really like.


    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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  • dmchicago
    dmchicago Posts: 4,519
    Props to the cow. Those look amazing.

    Do them justice.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Too late to help now but I did notice you have 2 eggs.  I'm a big fan of sear first then roast. Much easier to catch just the right temp of the steak when you are roasting at 250-275°.  Most will tell you not to do this on a single egg because you get bad smoke while the egg is being shut down to cool off & I totally agree but with 2 egg you get the best of both worlds.  Plus you don't have to guesstimate how much carryover heat you will get from searing at the end. IMHO and not knocking the reverse sear guys at all

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • g37
    g37 Posts: 450
    Great looking  steaks. I 2 love lanes ancho express. Next time and if u have any put a light  coat of holy cow then the ancho express the taste is amazing. 
    Ewa Beach, Hawaii
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  • northGAcock
    northGAcock Posts: 15,173
    Looks great so far....how did they turn out?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Slabotnick
    Slabotnick Posts: 215
    I am a fan of reverse sear. I cook indirect at 250 till 110 internal temp generally around 30 minutes for a good thick steak. Then I rest on the counter inside while I crank the heat up by removing the place setter and leaving the lid open. I try to get to 600 or higher and sear for 2 minutes a side with a little butter on cast iron. Comes out perfect. 

    I use use some applewood too adds great flavor. 


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  • annjamaican
    annjamaican Posts: 152
    How does one remove a hot plate setter? I imagine there's a gadget out there somewhere. I do mine direct at 300-325 then open the vents for a sear. 
    - Jamaican living in rural Western Washington
    - Got my first egg (XL) in October 2015
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  • Eggscuses
    Eggscuses Posts: 406
    There are gadgets to lift them , but I just use some weber grill gloves. The egg at 225-250 the gloves work fine for me.Can still feel the heat pretty good.  Haven't tried any hotter.
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  • Sammi
    Sammi Posts: 598
    annjamaican said:
    How does one remove a hot plate setter? I imagine there's a gadget out there somewhere. I do mine direct at 300-325 then open the vents for a sear. 
    https://youtu.be/qItbY8G5yVM
    Sudbury, Ontario
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  • lousubcap
    lousubcap Posts: 36,897
    @annjamaican - procure some heavy duty fire resistant gloves and then go from there. You will find the gloves will serve you in many ways with the BGE.  From dealing with the PS to many other situations.  That said, when you are pulling the PS make sure you have a target landing zone before you start the process and it is close-by.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @annjamaican ... Check out this thread: http://eggheadforum.com/discussion/1188800/plate-setter-lifters#latest

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Toxarch
    Toxarch Posts: 1,900
    annjamaican said:
    How does one remove a hot plate setter? I imagine there's a gadget out there somewhere. I do mine direct at 300-325 then open the vents for a sear. 
    I use welding gloves. Protects the forearms and handles the heat well.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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