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Author Topic: Reverse Sear Rib Eye  (Read 1613 times)

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cookingjnj

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Reverse Sear Rib Eye
« on: October 17, 2017, 11:46:10 PM »
Cooked up a couple of reverse sear rib eyes on the RT tonight.  Usually like to be medium rare, but came out closer to medium.  Flavor was great and still very juicy, just a little over done for our liking.  Cheated by using the gasser for the sear, and seared the first side with the door closed.... ugh.  The roasted broccoli, and the marinated red beets made up for everything else.  All in all good eats......

Reverse Sear Rib Eyes --
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Full plate with broccoli and beets --
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Quadman750

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Re: Reverse Sear Rib Eye
« Reply #1 on: October 17, 2017, 11:49:26 PM »
Lookin good  :lick:
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Blowin Smoke

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Re: Reverse Sear Rib Eye
« Reply #2 on: October 18, 2017, 05:18:49 AM »
Nice looking steaks.
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pmillen

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Re: Reverse Sear Rib Eye
« Reply #3 on: October 18, 2017, 08:31:11 AM »
That's a nice-looking plate of food.  I recognize the steak, beets and broccoli but what's the side in the foreground, the disc?
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Paul

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Re: Reverse Sear Rib Eye
« Reply #4 on: October 18, 2017, 08:36:38 AM »
Nice Rib-eyes  :clap:
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Bentley

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Re: Reverse Sear Rib Eye
« Reply #5 on: October 18, 2017, 05:11:10 PM »
I believe it is the in famous disk of Spinach!  I figured some type of starch, but I cant figure it out!
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Ross77

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Re: Reverse Sear Rib Eye
« Reply #6 on: October 18, 2017, 06:15:38 PM »
Reverse sear ribeyes are one of my favorites. 

I usually do about an hour at 225 and then 5 minutes per side at 500.  I picked up the Grill Grates and haven't touched my gasser since.
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cookingjnj

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Re: Reverse Sear Rib Eye
« Reply #7 on: October 18, 2017, 10:21:09 PM »
Hey Bentley. You are right on target...spinach  pies (frozen from Costco but greatnin a pinch). Ross...I do have the grill grates and will go with those next time. Thanks fellas. 
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