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Forward Sear Prime Ribeye

dstearn
dstearn Posts: 1,705
in EggHead Forum
No more reverse seat for me.

Split a 1 1/2 in thick bone in prime ribeye with my better half tonight. Used the Woo 2 and stainless rack just above the lump.
Salt and Pepper, seared 3 mins per side at 600 and then opened the lid for a final sear on each side.
I used the Thermapen to check the temp after 6 minutes and pulled at 135.

This is what was left of my wife's portion as I
had already devoured my half. 


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Comments

  • XLentEGG
    XLentEGG Posts: 436
    edited April 2017
    NICE !! Steak is my go to " quick " cook meal . 2" thick , freezer to hot water thaw until hot tub temp reached. Seared until it looks just like yours :-)
    More meat please !! :-)
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    NO FORKS! 
    New Albany, Ohio 

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  • pgprescott
    pgprescott Posts: 14,544
    That's perfection. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks great.  After the sear did you switch to indirect cooking or lower the temp...or was it finished cooking after the 3 minutes per side? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bgebrent
    bgebrent Posts: 19,636
    Looks great!
    Sandy Springs & Dawsonville Ga
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  • johnnyp
    johnnyp Posts: 3,932

    good lookin' steak!


    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • dstearn
    dstearn Posts: 1,705
    SmokeyPitt said:
    It looks great.  After the sear did you switch to indirect cooking or lower the temp...or was it finished cooking after the 3 minutes per side? 
    After 6 mins direct with the dome closed I seared each side for a minute on each side dome open. Steak rested for 10-15 minutes after.
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  • Theophan
    Theophan Posts: 2,656
    That steak looks WONDERFUL!!!

    Terminology obviously is not the point, but results, and your results look fantastic!  But I think when most people talk about "reverse sear" or "forward sear," they're talking about a low-and-slow cook plus a very hot and very sort sear, and it's just which order those are in.  So I think most folks would call "forward sear" (a lot of Eggers used to call that "T-rex") would be a very short sear at 600° or more, but then taking the steak OUT of the Egg altogether until the Egg cools down to 275° or so, and then putting the steak back in for a low-and-slow cook to whatever internal temp you want.  It works great, but the problem with "forward sear" is that it takes FOREVER for the BGE to cool down to low-and-slow temps.  I used to swear by that method, but once I tried reverse sear (low-and-slow cook followed by very hot, very short sear), I realized how much easier it is than waiting for a really, really hot Egg to cool down to 275° or so.  If I have a really thick steak, reverse sear is what I do, now.

    You did a high-temperature cook, which I think a lot of folks would call "hot and fast," not "forward sear."  That's what I prefer if the steak isn't too thick.  If it's 1" or less, I cook it at around 600° and flip it frequently.

    Again, who cares what you call it, though -- that's one GREAT looking steak!!!
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  • dstearn
    dstearn Posts: 1,705
    Theophan said:
    That steak looks WONDERFUL!!!

    Terminology obviously is not the point, but results, and your results look fantastic!  But I think when most people talk about "reverse sear" or "forward sear," they're talking about a low-and-slow cook plus a very hot and very sort sear, and it's just which order those are in.  So I think most folks would call "forward sear" (a lot of Eggers used to call that "T-rex") would be a very short sear at 600° or more, but then taking the steak OUT of the Egg altogether until the Egg cools down to 275° or so, and then putting the steak back in for a low-and-slow cook to whatever internal temp you want.  It works great, but the problem with "forward sear" is that it takes FOREVER for the BGE to cool down to low-and-slow temps.  I used to swear by that method, but once I tried reverse sear (low-and-slow cook followed by very hot, very short sear), I realized how much easier it is than waiting for a really, really hot Egg to cool down to 275° or so.  If I have a really thick steak, reverse sear is what I do, now.

    You did a high-temperature cook, which I think a lot of folks would call "hot and fast," not "forward sear."  That's what I prefer if the steak isn't too thick.  If it's 1" or less, I cook it at around 600° and flip it frequently.

    Again, who cares what you call it, though -- that's one GREAT looking steak!!!
    Thanks, the term Forward Sear was just my play on words with the Reverse Sear. :-) The dome temp was 600. I took the steak off to check the internal temp, set the steak back on for a minute and then opened the dome to get a quick sear on each side. I have tried the reverse sear in the past. My preference is just to go the hot and fast route.
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  • eggnewtoy
    eggnewtoy Posts: 497
    Love it.  Thx for sharing

    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    You nailed it!!  
    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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