Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

1.25 thick ribeye

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    1.25 thick ribeye

    Best way?

    Hot grill and flip often
    Smoke and then sear

    Thin steaks work great at 500 on my Yoder, but theses are thick and pricy

    #2
    I’m a hot grill and flip often guy on steaks less than 1.5 thick. At 1.5 i like a reverse sear then hot grill. There may be a change on the horizon though. I had a ribeye SVed to 130 then a very hot sear, it was great.

    Comment


    • bbqLuv
      bbqLuv commented
      Editing a comment
      Ditto, I use grill grates on my Traeger

    #3
    How long in SV?

    Comment


    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      I usually do 90 minutes

    #4
    I generally SV at 130 for 90 minutes, but I've done 60 in a time crunch and the steaks came out great. Then I add dome rub and throw them on the hot grill for a quick sear.

    Comment


      #5
      Reverse sear at 225-250 then inferno sear

      Comment


        #6
        SV at 129* then Cast iron sear until 135-140 or desired temps. I have a photo in the show us what you are cooking of a 1.5”-2” ribeye from yesterday with this method.

        Comment


          #7
          I almost always SV steaks nowadays. Also a fan of 129F and then sear on a ripping hot flat surface, either cast iron pan or the flat side of GrillGrates (usually the latter for us). 1.25" is no big deal for SV, they'll be at temp in 60 to 90 min and can hold there for a few hours if need be. Good luck!

          Comment


            #8
            Haven't done SV but a friend keeps making noise.
            1.5 any meat is good, I prefer a little thicker because it's easier to cook.
            Reverse sear, Weber kettle, indirect, throwing apple chips at least twice, at 125 rest for 15 to 20 min or as long as a chimney needs to fire lump completely, dump, 60 seconds then inferno sear baby!!!
            Always awesome

            Comment


              #9
              At that thickness I’d reverse sear. Start’em on the cold side of my charcoal/wood grill, pull them 15°F below my target temp, then get the fire rip roaring hot and sear!

              Comment


                #10
                Reverse sear.....I have been putting them in my pellet grill (set at 220) until 115 internal. While this is getting close (I do like to take it off and rest for 10-15 minutes to stop the cooking process) I fire up my Weber gasser with a GrillGrates Griddle until it is about 500 and sear both sides for 75 seconds.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes

                Spotlight

                These are not paid ads, they are a curated selection of products we love.

                All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                Use Our Links To Help Keep Us Alive

                Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


                BBQ And Grilling Gifts For Every Occasion


                Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


                A Propane Smoker That Performs Under Pressure

                The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.