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Reverse Sear on a Monster Ribeye

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    #1

    Reverse Sear on a Monster Ribeye

    I have began buying just one steak to feed my wife, my son (when he eats it) and myself. I switch between the different cuts depending on what I am in the mood for but the Ribeye is my favorite by far (as it is for most beef lovers). Last night I did a reverse sear on a 2 inch monster, here are some pics. I used mesquite pellets which I feel add the best flavor to a steak.
    I did a nice salt brine for around 4 hours before cooking. Just getting her started on the indirect side in the Louisiana. I slow smoked on the the indirect for around 45 minutes until the internal temp was 125. Searing action shot on the Louisiana.
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    #2
    I could have written this post. Just cooked our ribeye on Friday. Looking good.

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      #3
      I did two ribeyes last night sous vide. Turned out really well. Did the sous vide in a beer cooler. Will do another post and upload pics once I can find the SD card. Slipped into my recliner and has vanished

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        #4
        Looks good!!! I did a couple ribeye on Wednesday night. First time I was able to get the reverse sear right. Turned out to be the best steak I've ever had ¡¡¡YUMM!!!
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          #5
          Hopefully you can find those pics Buckeye! Nothing like some good food porn! Looks great BBQ4FUN! Now that I have gotten the reverse sear down I can't eat steak any other way!

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            #6
            Awesome job guys!

            Click image for larger version Name: PBA.png Views: 98 Size: 247.6 KB ID: 14372

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              #7
              You guys are doing great, Grade A+ looking steaks. If I could give you a medal I would too.

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