Ribeye

[Darchie03]

Fixed a ribeye for dinner yesterday, Thought I would upload pics so you can see what I did wrong all comments welcome as I am still learning. It is 2" thick dry brined overnight, then added BBBR. Was done on my modified COS at 225* with lots of mesquite chunks until internal temp reached 119* & reverse seared on the Grill2Go X200 at 650* for 4 min. per side. I didn't see much of a smoke ring for some reason. But tasted good.

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[EdF]

Not seeing anything to criticize there!

[Darchie03]

Thanks

[MBMorgan]

Looks good! Your smoke ring probably got masked by the banding caused by the relatively long sear.

[Darchie03]

Thanks MBMorgan, I had not thought of that next time I will only do 2 min. & see what happens.

[Steve B]

I'll have to agree with MBMorgan. A shorter sear should do the trick. Otherwise it looks pretty darn good to me.

[ExtraChrispy]

Grill marks are to a steak what a new paint job is to a car. Makes it look nice and spiffy, doesn't do Jack for the way it performs. I see a perfectly cooked, medium-rare steak, and the less you cook steak the better, juicier, more "mouth feel" (Ugh - hate that phrase) it is. I'm fairly certain Heinz and A-1 established their respective footholds because Americans used to cook their steaks to the texture of boot leather...then wanted a juicier steak.

P.S. Next time... Invite me over. I'll bring the beer.

[Darchie03]

Thanks, I like expensive beer nothing less than 6% & full bodied.
Dave

[ExtraChrispy]

Well, I am FROM and live IN Colorado, home of the Great American Beer Festival. I'm pretty sure I can find something to suit your palate. Heck, we have more brew pubs per capita, than any other city in the nation, last time I checked. And no... I won't bring you any of the "herb."

[Spinaker]

Then bring me some, hehehehe ExtraChrispy

[Potkettleblack]

Shorter sear should produce less banding, but perhaps a less well developed sear. Tradeoffs.

[Darchie03]

Thanks
Dave

[RonB]

It looks great to me, but I do have a suggestion. I read somewhere that flipping every 30-60 sec will produce less grey banding on the outer edges. 4 min per side cooks the edges more than flipping will. BTW - I made the same m"mistake" on the last steak I grilled.

[ExtraChrispy]

FOUR MINUTES? You like your steak considerably more well done than I do, my friend. Two on the front, three on the back, that's it, it's done.

[Reds Fan 5]

If you achieved the taste and texture you wanted then you had a successful cook. Agree with others who cite the long sear as the reason you have some gray banding (though even that is minimal). Sear to the temperature you want rather than for time. Flip often during the sear to get an even crust rather than grill marks. Of course, so much of what and how we cook is a matter of personal taste so if you love the appearance of grill marks and like a long sear let it rip and enjoy your rib eyes

[Darchie03]

Thanks Reds Fan 5, As long as it's m/rare or just over I'm happy don't care about the grill marks but this little gaser runs very hot & I get them no mater what.

[Huskee]

The thicker the meat the higher the initial IT you can get away with during the slow phase of reverse sear. So, let's say on the next 2" ribeye instead of 119, you take it up to 125 if you're looking for 135, for example. Or 128. This requires less time & energy to get the center where you want, less energy applied to the exterior, and therefore less overcooked exterior layer. Sometimes this results in less of a sear, other times you can time it right and all is well in steaklandia.

[Darchie03]

Huskee, I try for M/rear but I will try 125 with a short sear & I always have my steak cu 2-21/4" I don't have any luck with a thin steak. Besides this way there are leftovers hehehehe
Dave

[boftx]

Nothing wrong there, and that qualifies as a Cowboy Steak in my book. 130F would be the ideal final IT for me, so I think you do an outstanding job!

[Darchie03]

Thanks