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Reverse sear in process...
flatwounds
Posts: 129
Pulled at 105. The egg is coming up to temperature. Potato is in the oven and corn is in the pot!
LBGE
Nashville, TN.
Nashville, TN.
Comments
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You must eat it raw. I thought the idea of reverse sear was taking it off 10 degrees below desired end temp. In this situation that would be 115? A rare steak is 125. That being said, enjoy!!!!Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
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@etherdome for a 1.5 inch steak you're right.
A thinner ribeye like that will jump temp much quicker."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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True. Looks good!Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
I'm now jonesing for a MR steak...Thanks a lot
Be careful when following the masses. Sometimes the M is silent.
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Perfect.
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I'd say, given the thickness and 3 minutes at 650 it came out medium.etherdome said:You must eat it raw. I thought the idea of reverse sear was taking it off 10 degrees below desired end temp. In this situation that would be 115? A rare steak is 125. That being said, enjoy!!!!LBGE
Nashville, TN. -
It turned out well. Sorry for the lack of a cut shot!LBGE
Nashville, TN.
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