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Huge Bone in Rib Eye — Reverse Sear?

HendersonTRKing
HendersonTRKing Posts: 1,803
edited January 2019 in EggHead Forum
You betcha!  

Between 3-4 inches of bone-in ribeye goodness, bought with a gift certificate to Meat House (a chain butcher, I believe, and not my go-to).

Hit it with s&p fortified with a bit of Holy Cow and cooked it indirect at 250 grid to 125 internal. Too much IT for my taste — I’d have pulled it at 115, but we had a special guest over and SWMBO thought I’d scare him off with my ultra rare-eating ways. Was still good, if a bit over for my carnivorous tastes. 

It took much longer to get to temp than I had thought (and SWMBO had planned ... oops). Put it on mid 2nd quarter thinking we’d eat toward the end of 1/2 time. Ended up searing it in the 4th, just before Alshon Jeffery took the air out of the Eagles balloon and the Nick Foles Magic.  We ate well anyway. 







It's a 302 thing . . .

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