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Pre-Lent Reverse Sear Steak

Theophan
Theophan Posts: 2,656
in EggHead Forum
Officially the last meat till April: reverse seared ribeye.  Put some DP Cowlick on it.  Cooked it direct (didn't feel like messing with the plate setter), but around 250°, threw some hickory chips in, not sure whether I could taste them in the final product or not, flipped it 3 times till around 120° or maybe a little less, took it out, cranked it up to probably around 600°, put it back for 1 minute a side.  Sorry I didn't take any pictures on the Egg, just after.  It was tasty!




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Comments

  • SGH
    SGH Posts: 28,988
    Theophan said:
    Officially the last meat till April
    I would die ^^^^^^^^^^^^^^^^^^^^^.
    On a seperate note, great looking grub. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That is one delicious looking steak.
    Stillwater, MN
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  • Theophan
    Theophan Posts: 2,656
    SGH said:
    Theophan said:
    Officially the last meat till April
    I would die ^^^^^^^^^^^^^^^^^^^^^.
    On a seperate note, great looking grub. 
    <laughing>  Yeah, I admit I sort of dread it, but at the same time, especially after several days, honestly it's not only not bad, I actually feel better in some ways, and I always lose some weight (usually put it back on, of course).  I think the alternating "seasons" of eating meat and eating a vegan diet are great for me.  I actually enjoy it.

    But I have to admit, when a vegan time is coming, I get sort of ridiculous chowing down on MEAT!!!  ;)
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    SGH said:
    Theophan said:
    Officially the last meat till April
    I would die ^^^^^^^^^^^^^^^^^^^^^.
    On a seperate note, great looking grub. 
    Me too. I dont like very many veggies so I'd be in big trouble. 

    Little Rock, AR

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  • Theophan
    Theophan Posts: 2,656
    Thanks again for the kind comments, guys!  :)
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  • SciAggie
    SciAggie Posts: 6,481
    That's a killer looking steak. You'll laugh at this - one year I gave up anger for lent. Man, that was a long 40 days... 
    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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  • bgebrent
    bgebrent Posts: 19,636
    It looks seriously tasty!
    Sandy Springs & Dawsonville Ga
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  • Theophan
    Theophan Posts: 2,656
    SciAggie said:
    That's a killer looking steak. You'll laugh at this - one year I gave up anger for lent. Man, that was a long 40 days... 
    Yeah, no kidding!  My church teaches that if we give up meat but are still judging others (as in when we're angry) we might as well eat pork chops...  :)  The point really isn't what we eat -- I don't think God cares what I eat -- but on practicing a little self-restraint, self-denial.  I think trying to give up anger is much more important than whether we eat meat or not!  I ain't laughing -- I think you did a very worthwhile thing!
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  • Theophan
    Theophan Posts: 2,656

    bgebrent said:
    It looks seriously tasty!
    THANKS!!!
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  • Hans61
    Hans61 Posts: 3,901
    Looks awesome! Grilling fish is very enjoyable too! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • blind99
    blind99 Posts: 4,974
    Great looking steak! Love the idea for leaving the platesetter out. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Photo Egg
    Photo Egg Posts: 12,137
    That is a beautiful steak...
    Thank you,
    Darian

    Galveston Texas
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  • YukonRon
    YukonRon Posts: 17,261
    Beautiful cook my friend. Tipping my hat to your commitment to your faith.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Stormbringer
    Stormbringer Posts: 2,474
    Awesome looking steak.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Mighty fine right there!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • bluebird66
    bluebird66 Posts: 2,946
    Great job!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Theophan
    Theophan Posts: 2,656
    Wow -- MANY thanks for all of the very kind comments!  :)
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  • northGAcock
    northGAcock Posts: 15,173
    A great lookin puce of cow right there. I'll cover you through the balance of February.
    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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  • Engine6
    Engine6 Posts: 32
    Theophan said:
    Officially the last meat till April: reverse seared ribeye.  Put some DP Cowlick on it.  Cooked it direct (didn't feel like messing with the plate setter), but around 250°, threw some hickory chips in, not sure whether I could taste them in the final product or not, flipped it 3 times till around 120° or maybe a little less, took it out, cranked it up to probably around 600°, put it back for 1 minute a side.  Sorry I didn't take any pictures on the Egg, just after.  It was tasty!




    How low in the egg do you cook this? Thx looks amazing!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Theophan :bow::bow::bow:
    The meal looks fantastic!  The meat is tempered perfectly through and through.  But, even more so I admire your 100% dedication to Lent.  I only ask this, and I mean absolutely no disrespect, why start the Lent abstinence of meat now? Maybe I have been doing it wrong :confused: we always begin our fasting on Ash Wednesday. Am I missing something as far as our practice?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Theophan
    Theophan Posts: 2,656
    Engine6 said:
    How low in the egg do you cook this? Thx looks amazing!
    Thanks!

    I've never experimented with all of the other ways many people here modify their Eggs -- I cook direct at the "factory" setting, with the grid several inches below the felt line.  (And I cook indirect with the plate setter legs up, grid on top of the legs, which winds up about at the felt line.)
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