Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First reverse seat boneless rib eye

mlc2013
mlc2013 Posts: 988
in EggHead Forum
So got the egg up to 300 with csg spider holding ½ moon platesetter and grate at felt level. I put protein indirect 300 till 115 IT then pulled and kept platesetter in and brought egg up to 550 put protein back on direct 1.5 min then flipped egg was at 600 when I flipped for 1.5 min on other side. Pulled let rest 5-10 min. Steak was 125 IT when pulled. Tasted good but needs more crust. One side was better then other I’m assuming the second side had a better crust being egg was a little hotter.
I think next time I’m going to wait till egg is at at least 600 then put steaks on 1-1.25 min per side.
 Any suggestions or pointers?

Long Island NY    
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
· Share on FacebookShare on Twitter

Comments

  • SonVolt
    SonVolt Posts: 3,318
    edited August 2018
    Is that a ribeye or a strip?
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
    · Share on FacebookShare on Twitter
  • mlc2013
    mlc2013 Posts: 988
    looks like strip to me but costco had it marked boneless rib eye
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,271
    The hotter the surface the better the reverse sear. Watch your time closely.

    The boneless ribeyes look excellent to me.

    Great cook, thank you for posting.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • Hntrss
    Hntrss Posts: 16
    So I too have been playing with reverse searing,  but I start at 225 dome.  I pull the steak at 115,  let it cool while the egg gets up to 500-600 long enough to heat the grate to help the sear.  What I’ve found is that a reverse seared steak pulled at 125 is somehow a bit undercooked for me, as opposed to one cooked on a hot grill to 125.  This has led me to longer sear time, taking the steak to 130, and allowing for a nicer crust.  Keep in mind , I have my steaks cut 1 1/2 inches.  This will not work on a thinner steak, as it will blow right through medium rare before a real crust forms.  On thinner steaks I pile the lump up close to the grill in the back of the egg to get closer to the heat for a faster sear.   I am no pro, but have fun learning.
    · Share on FacebookShare on Twitter
  • mlc2013
    mlc2013 Posts: 988
    SonVolt I doubled checked package and looked at pictures online it def is a rib eye
    YukonRon yes i see i should have been more patient and should have let the grill get hotter and next time I will also use a CI grate
    Hntrss thanks for the pointers I like my steak rare so 125 was just right for me but I do agree with you as 125 reverse seared is a little less done then 125 reg sear.

    I didnt mention that the steak was at room temp. I think I might try it from frozen next as i found frozen with regular sear gives me less grey area in the perimeter, not sure if that will happen revise sear method any input?
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
    · Share on FacebookShare on Twitter

Categories