Reverse Sear Ribeye

[DRT]

2" thick cut but i use the ceramic sear station on my grill instead of a cast iron skillet. Makes a tasty steak

2" thick is a roast, not a steak.

Nothing matches a steak cooked over live coals--you can do all the sous vide, reverse sear, gas grilling you want, but nothing matches the smoke flavor of a real fire IMO.

I agree.

Gary

[AntlerCollector]

How long does it take to get to 120? @275

I can't find the dang meat thermometer. I've got 2" ribeye steaks in the oven. I could use a good estimate on this question.

[blubeer]

Now I'm hungry. Looks good.

[AntlerCollector]

She likes hers burnt so I guess it don't matter

[sir shovelhands]

Reverse sear also works incredibly well for prime rib. 190 degrees for about 6 hours, take it out, heat oven to 550, and pop it in for 15 minutes.

[AntlerCollector]

It was awesome! Never cooked it like that before.

[Rotney]

Glad y'all like it that way. Super easy.

And yes, steaks over open fire are good too. But you gotta try this.

[Gbird]

Does a bone in ribeye make any difference in time in the oven?


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[Diamond S]

I haven't done the reverse sear yet, but I have seared it, then put it in the oven to get the internal temp up. They turned out very well also.

[Backwoods101]

It was awesome! Never cooked it like that before.

How long did you leave them in the oven?


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[AntlerCollector]

How long did you leave them in the oven?


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About 10 minutes. Then let it sit for about another 10 before searing in the skillet

[Backwoods101]

About 10 minutes

Thanks


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[BigThicketBoy]

Cook in a 200 degree oven until the internal temp is 115 for rare. Use a digital thermometer. Sear in a hot cast iron skillet if you have it. Throw some butter in the skillet and spoon over meat. Use a good thick cut of beef. I have 2" thick steaks cut at the butcher.

Steak should never be cooked over anything but charcoal or wood. It should be a law lol.
On the Big Joe I cook them indirect while bring the temp up to 600 -700 . With the other grate in the low position , I sear them 2 mins per side.
Your best , caramelization happens when the temp is over 600.



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