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Reverse Seared Ribeye Video

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5036
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #16
    Originally posted by Lowjiber View Post
    I am totally impressed, both with the video and the well-explained process.

    My two take-aways were...
    • The sear adds about 20o to the internal temperature of the steaks. I've been getting mine too high and had to short myself on the sear time to keep within the medium rare, internal temps.
    • Turning the grate to present a cold side at the flip is a great tip. I always end up with heavier grill marks than an even sear.

    Thanks much for the outstanding video. That ought to be a sticky somewhere, for sure.
    Thank you! The 20 degrees is a rule of thumb and varies greatly depending on the thickness. Make sure to watch your temps as you sear so you don't overshoot your desired temp.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5036
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #17
      Originally posted by airforcekixbutt View Post
      Not sure if I missed it but did you let the steaks come up to room temp before putting them on the grill or did you put them on right out of the refrigerator. Nice video!
      Thank you! We went from fridge to grill.

      Comment

      • Mudkat
        Club Member
        • Feb 2017
        • 2083
        • At a river near me, MD
        • Weber Smokey Mountain 14.5"
          Weber 22" Kettel
          Weber Smokey Joe (2)
          One Grill 45" Rotisserie
          Lodge 5 qt. Dutch Oven
          Lodge 10.5" Double Loop Skillet
          Cast Iron 9" Skillet
          Cast Iron 12" Skillet
          Weber 22 Grill Grates
          Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

        #18
        Great Video! Is this a "Sticky" Somewhere? If not I'd like to suggest it under "Beef Recipes". Also, what oil are you using to coat the steaks? Peanut? Veggie? Canola? WD40?

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5024
          • My toys:
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            Pit Barrel Cooker (which rocks)
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            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
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            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
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          #19
          Beef love (rendered beef fat) is what I use, Mudkat . WD40 made the steaks so slippery they slid right off the grill. Just kidding.

          Kathryn

          Comment

          • Mudkat
            Club Member
            • Feb 2017
            • 2083
            • At a river near me, MD
            • Weber Smokey Mountain 14.5"
              Weber 22" Kettel
              Weber Smokey Joe (2)
              One Grill 45" Rotisserie
              Lodge 5 qt. Dutch Oven
              Lodge 10.5" Double Loop Skillet
              Cast Iron 9" Skillet
              Cast Iron 12" Skillet
              Weber 22 Grill Grates
              Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

            #20
            ☺ Thanks Kathryn. fzxdoc I reverse seared two ribeye's last night. I coated them with Canola oil. They were fantastic even though my Weber kettle burned hot all the way through the cook. Can't imagine how great they'll be
            once I get everything dialed in!

            Comment

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            Meat-Up in Memphis 2021

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
            Click here for details. (https://amazingribs.com/memphis)
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