Must be Mary Poppins

[PappyBBQ]

Because this dry aged ribeye could NOT have been more perfect.

Started 30 briquettes in the chimney and when they were ready I put my divider in the basket and dumped the coals into one half. Threw on 2 pieces of cherry, the grate and one rod. Since all of the coals were lit I put the steak on right away to take advantage of the good smoke coming off of the cherry. Went low and slow (265) until IT of 128 and took off PBC. Carry over went to 131. In the meantime I got another 30 briquettes nuclear in the chimney and put a grate over the top. Did the reverse sear there. Took about 3 minutes and I constantly moved and rotated the steak. Edge to edge medium rare. YES!!! I am (well was) in heaven.

[FireMan]

Won’t ya make one fer me?

[PappyBBQ]

Order up!

[RonB]

That looks super!

[Henrik]

Now that's a great cook!

[Santamarina]

People always talk to me about cooking, and when it comes to steaks I always talk about reverse sear. A lot of folks look at me silly because that’s different than decades of practice. Yet, there is no better method for producing a perfectly cooked steak.

BTW...yours looks beautiful!

[JimLinebarger]

Then it was Better than Mary Poppins since she was just practically perfect in every way.

[jgreen]

Just got hungry. Looks great.

[Troutman]

Just did two dry agers last night myself, yours looks equally as good !!!

[Karon Adams]

Some Kinda Wonderful!

[rcwash1]

I've never done a reverse sear. Do you let the steak rest for a specific amount of time before the sear or are you looking for a certain temp? Or just the amount of time to get the temp up on the pit?

[EdF]

I generally go with just getting the pit or other device up to searing temp. That's assuming you do the low and slow part to an IT about 10 degrees less than your target. Also assuming it's at least 1-1/2" thick. Less than that I just do a traditional direct cook.

[PappyBBQ]

Yep. I had just one steak to cook (2" thick) so I did the sear over my chimney charcoal starter. Works like a charm. If I have multiple steaks I fire up my charcoal grill with a chimney full of hot coals and get the grill as close as I can. I don't do the sear in my PBC - not hot enough. I want RAGING. I'm not really concerned about resting the steak(s) between the low and slow and sear stages.

[EdF]

We think alike, PappyBBQ !

[PappyBBQ]

Thanks ya'all for the kind comments!