Reverse sear question

Because the ribeye is fattiest of all and drips that fat on the fire. Burning fat is never good

raised direct is good. 

You should smell the smoke in each step. Your smoke will smell bad and let you know if it is the sear or indirect

i think it is the sear

sear with the dome open. There is no reason durinfg a reverse sear to shut the dome. In fact, shutting the dome roasts the meat while it is searing. In a reverse sear, it's already roasted (first step). Searing with lid down adds unwanted heat

sear with the dome open. Will help clear the smoke

Maybe try to seat first then roast.  This is my preferred method on any steak.  So much easier to catch the just right temp on the way up on the slow part of the cook than on the hottest part of the cook. IMHO 

ClarkPrecast said:

4Runner said:

ClarkPrecast said:

Alright boys I'm at a lose, I've reversed seared multiple filets and strips with insane results but anytime I reverse sear a ribeye I get incredibly bad smoke taste. Should I sear raised direct? Any tips would help. 

Okay - you said reverse sear so I'm assuming you are set with a some sort of deflecter.  That eliminates any fat on the fire theory.  Given that, I think you might not be letting your fire get to a clean burn prior to adding your meat.  I reverse sea all kinds of cuts including premium high end cuts of meat with plenty of fat and do not experience the issue you are describing.  Please let us know....and how yea, on the sear, I'm down low and dome open.  Looking forward to hearing from you.  

Yes I have my plate setter in for the roasting of the steak, and when they steak hit 110 I pulled. I seared at 700 degrees low in the egg with the dome closed.  I think leaving the dome closed as stated earlier in the post is where that bad smoke is coming from.

I disagree.  I do this all the time with no bad smoke.  I believe you are not letting the Egg burn long enough to clear the bad smoke prior to adding the steaks.  That is the only way they are receiving the bad smoke.  Been there done that.  Give your self an hour at the desired temp prior to adding the steaks as a test.  Also, the type lump you use will also play a factor.  Dome closed is irrelevant   

@4Runner - that is what is cool about this forum. Many different ways to do the same thing. Sorta.  Maybe I haven't rested long enough thus my reverse sear disappointment. How long is the suggested rest?

Mattman3969 said:

@4Runner - that is what is cool about this forum. Many different ways to do the same thing. Sorta.  Maybe I haven't rested long enough thus my reverse sear disappointment. How long is the suggested rest?

I rest for around 20 minutes while I get other stuff ready. I then take the steaks out and sear(now that the egg is good and hot with a spread-out fire) so every thing hits the plate nice and hot. The other nice thing about the reverse sear is that resting after the sear is not really needed since it only gets heat for a short amount of time. I do 30 seconds per side for 2-3 flips per side(so 60-90 seconds per side total). Drop on some compound butter and the hot surface melts it in the 3-5 minutes it takes to serve everyone up.