I have a 3lb13oz hunk o tomahawk ribeye,normally I’d cook it on one of my Weber kettles.Alas I’m away from home and have to use a Weber gasser ( a spirt2) I’m planning on reverse searing after it reaches 120. One burner pretty low temp. What say you fellow pit members?
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The only thing I can add is to start your sear at around 110* instead of 120*. If you’re shooting for medium rare, 130*-135*, you could easily overshoot those temps by the time you got a good sear on it and also accounting for any carry over once it’s removed from the grill. -
I'm with Panhead John I wouldn't want a big hunk of meat like that to go above 115 if you're shooting for 130-135. You'll get a carry over 7-10 degrees while you're letting your grill to get screaming hot for the sear. Just my two cents. Good luck on your cook!
Looking forward to pics!Comment
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Agree! Remove the steak from the grill before searing and turn all the burners to full blast, close the lid for a few minutes, letting it get hot. Place that bad boy right over a burner for your sear. If you intentionally go past medium rare we will hunt you down and give you a severe tongue lashing! 😂Last edited by Panhead John; August 3, 2025, 05:52 PM.
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In progressAttached FilesComment
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East sound San Juan islands WashingtonAttached FilesComment
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Sorry no after cook photo, I guess we were hungry! I felt no need to fling myself into the sound! If anything Mrs. Bardsleyque thought it was a little rare (what does she know?)Comment
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