Trex or Reverse Sear for a first time 2 inch ribeye

Stormbringer · October 2016

After having experienced some excellent, thick steaks on our USA road trip, we decided to try doing a single 2 inch ribeye at home and carving it at the table. Normally we do 0.75 to 1 inch ribeyes using a simple, direct cook method. However my understanding is that this won't work so well for 2 inch thick ribeyes, as it will be uneven in the middle. Also ... where's the fun in not trying a new cooking technique?

From reading posts on the forum, it would appear that our two options are Trex (ala Naked Whiz) or reverse sear. Asking which is the best method is probably showing a red rag to a bull, so the question is which method is least likely to lead to it being screwed up as this is our first attempt. Will both methods work well on a MM?

Also a question on the Trex method ... when the meat is taken off the heat and left to rest for 20 minutes (dog not withstanding), is it covered in kitchen foil or just left on the plate?

Thanks.

steelcityegger · October 2016

Never have done trex, but can tell you reverse sear is very straight forward and every time has yielded awesome results for me. I have always used cast iron skillet in the egg after the roast for the sear with some butter and have had great results. Don't get the grill marks that way though. Good luck and look forward to seeing pictures!

Sea2Ski · October 2016

Another vote for reverse sear here. You can get it to your exact temp (8-10F below finish temp), get all your sides ready as the egg gets super hot, then sear as the sides are put on the plate.
You have an exact finish time.

I know there are methods to cool the egg, but I would rather go cool then to hot than the other way.

NPHuskerFL · October 2016

I'll go against the grain and vote T-Rex. Here's an excellent tutorial.
http://www.dreamglass.org/trex.htm

XLentEGG · October 2016

I will go to the middle... I use a two zone set up. I sear on the direct side at about 550* - 600* . and then I move my two inch steak to the indirect side and let it " Broil " NOT " Dwell " until I get about 125* internal. Pull , rest , eat . :-) Pulled at 125 , it will rest up to rare.

Jstroke · October 2016

And just to be fair--I will add one more-Caveman style. I will openly admit it takes pretty good sizes gonads to drop a 20 dollar steak onto the coals. But once you do you won't go back. It will take you back to camping as a kid and cooking meat on a stick or burgers in one of those wire mesh grates with handles. Best done with a cold beverage and eaten standing next to the egg off the cutting board. With good friends it can be a bonding experience. Long tongs, good gloves and a thermapen are mandatory.

Hans61 · October 2016

Definitely more than one way to skin a cat.

my vote is reverse sear.

tikigriller · October 2016

Reverse sear vote here.

I really am am going to try Caveman Style on my next cut of meat. @jstroke believes in it too much for it not to be good!!!

Grillmagic · October 2016

Reverse sear is sooo... easy and works great!

Toxarch · October 2016

I've done both. I will say reverse sear is the safer option. I also prefer reverse sear over T-rex.

Stormbringer · October 2016

Thanks for the opinions, folks, as always it's appreciated.

As usual, SWMBO was the voice of reason ... "let's do both, one this weekend and one next weekend ... and that caveman thing looks interesting too". So it's reverse sear tonight and Trex next Sunday.

She's now busy making our first mac n cheese.