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Ribeye - Reverse Sear
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FrostyEgg
Posts: 583
This was probably my best steak cook to date. Prime grade eye of ribeye from Costco. Simple salt and pepper, reverse seared at 250 until 120 internal.
Pulled and rested for 10 minutes while the Egg came up to 550. Then seared for 1 minute per side and pulled. Fork tender.
Pulled and rested for 10 minutes while the Egg came up to 550. Then seared for 1 minute per side and pulled. Fork tender.
Comments
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Looks great! When I reverse sear I only go to 110 degrees before searing and usually gets up to 120 by the time it rests and gets seared. Great results every time!Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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Looks good.Wimberley,TX
X-Large,Large, Medium and Small
17" and 28" Blackstones -
Looks delicious.
Question: How often did you flip the steak over before it reached your desired temperature."You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose -
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nolan8v said:Looks delicious.
Question: How often did you flip the steak over before it reached your desired temperature. -
During the roast."You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose
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The no, I don't flip it at all. I run it raised indirect at 250 so the heat is consistent on all sides.
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That's good to know. I'll try it this weekend.
Thanks!"You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose -
Be sure to take pics and post your cook!
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SV'ed a ribeye to 129, seared at 500°F for ~1.5m/side. DANG GOOD!!
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Awesome cook....the only way I do steaks now. But I usually go to 115*, then two minutes a side for filets. Only downside is having to reconfigure mid cook, but not a big deal and well worth it.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Perfecto
Appleton, WI and Baileys Harbor, WI (Kangaroo Lake)
Grilling and smoking meat year around (even in Frozen Tundra temperatures); tasting and brewing beer - like bourbon and whiskey too; fan of the Green Bay Packers
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Knocked it outta the park! Great job!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Hey Frosty, did you happen to take final temp post sear?
Your pic is my fave doneness.
Still pink, but done enough to separate the muscle striations. So no overly squishy-ness.
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Don't know how this evaded me...Great money shot right there, and fork placement for the win. Congrats.
BTW- If you want to speed up the process, once finished with the low temp cook, open the dome and full open the lower vent, pull the guts and get a nice bed of hot lava going-then caveman sear for the finish. Much faster than waiting around for a specific high heat sear temp on the dome. Just gotta have some long tongs and a quick read thermo-no more than around 45 secs /side as this process is all about the crust. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
KennyLee said:Awesome cook....the only way I do steaks now. But I usually go to 115*, then two minutes a side for filets. Only downside is having to reconfigure mid cook, but not a big deal and well worth it.
This technique wins hands down over SV IMO. But, I when my meat is vacuum sealed, I do use my SV to fully bring the meat up to warm room temperature, but I'm not sure that's entirely necessary. It's just easy, especially if they are frozen.Dallas (University Park), Texas -
lousubcap said:Don't know how this evaded me...Great money shot right there, and fork placement for the win. Congrats.
BTW- If you want to speed up the process, once finished with the low temp cook, open the dome and full open the lower vent, pull the guts and get a nice bed of hot lava going-then caveman sear for the finish. Much faster than waiting around for a specific high heat sear temp on the dome. Just gotta have some long tongs and a quick read thermo-no more than around 45 secs /side as this process is all about the crust. FWIW- -
I do mine indirect to about 100-105, let it rest, and then sear longer to get a better crust.Dave - Austin, TX
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That looks amazing. Did you let it rest after you seared also?Large Egg, PGS A40 gasser.
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Reverse sear is my go to method now.....really improved my steak game
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1voyager said:That looks amazing. Did you let it rest after you seared also?
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About How long does it take to get a 1 inch steak to an internal of 120 at 250 degrees indirect ? Gonna try this tonight
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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Trust your indications. I have never timed it as the opening temperature of the protein is a big factor. I would say around 30-45 mins (if straight from the fridge) but hopefully those who have the timing data will be along. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lentsboy007 - For reference, I just cooked a 1 1/4”-1 3/8” thick ribeye weighing 1.5+ lbs and it took about 50 mins to get to 118 internal. It went from fridge to sitting at room temp for only about 10-15 minutes before it went into the Egg and cooked in the 250-265 range.
Very nice cook FrostyEgg!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I did the same cook with the same steaks Friday night. For the low/slow part I raised the grid to the felt line, but during that part of the cook I had a 13” CI grid already in place, just above the coals. All I had to do was pull the woo and standard grid.
Maryland, 1 LBGE -
tenpenny_05 said:Looks great! When I reverse sear I only go to 110 degrees before searing and usually gets up to 120 by the time it rests and gets seared. Great results every time!
NO FORKS!New Albany, Ohio -
Looks great!!! I do ours the same way with the exception of putting a LOT of pepper on both sides!!! Almost to the point that you think it's too much pepper. Makes a wonderful crust that way.
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