Reverse searing ribeyes

[Anthonyf]

Yesterday I reverse seared 1.5 in thick ribeyes using a SnS and weber 22. I brought them up to about 110 then filled the SnS full of lit briquettes. The flames coming from the briquettes was insane. I think I understand what warp-10 or 11 means now.

I seared the ribeyes, flipping them every 1 minute. The ribeyes were seared for a total of 4 minutes (2 mins per side).

I used my thermopop and read a temperature of about 125 right after I took them off. I took them to the table, and my family and I started eating the steaks right away. While my target was medium-rare (130-135), I thought that the steaks came out closer to medium. I knew carryover cooking would bring the internal temperature up, but I think the blazing hot sear did it even more than I expected it to.

How long do y'all normally sear for? And how often do you flip? I did a total of 4 minutes with a flip per minute. I was thinking next time I'd do a total sear time of 3 minutes with many, many more flips.

​​​​​The steaks were very tasty, but as I am always seeking improvement, I'd like to get them medium-rare next time.

[Jerod Broussard]

With a super hot never seen before sear a flip every 30 seconds might have been more in order. I flip a lot and sometimes I feel like all I am doing is flipping when I know my sear is freaking hot.

[Huskee]

I try to rotate/spin mine 1/4 turn about every 15-20 sec, and flip every 30-60. I go the whole process once or twice per side depending on how the sear looks. Lately I've been front searing and I like it better. (Reverse-reverse sear?)

[gabulldog]

I'm with you. I front seared some rib cap steaks nye just to be sure I didn't blow thru medium rare. I've had much better success with the reverse sear with roasts than individual steaks.

[Reds Fan 5]

With a 26" kettle and SnS I flip every 20-30 seconds and often pull off the direct heat for 5-10 seconds in between if I'm fighting flare ups. I tried Dave Parrish's cold grate method and found it an effective way to control the sear. Unfortunately, I don't have an easy spin grate so I don't do it on every steak cook.

[JPACCFL]

I like the reverse sear method. Low and slow on the lump charcoal Primo then once at the perfect base temp of 110° a transfer to the piping hot carbon skillet on the gas grill flipping a bunch. This allows fine tuning of the finish quickly for different likes and tastes. But for anyone that requests a fine, beautiful piece of beef medium - well, they are shown the door!

[Brisket Syndicate]

Thicker cuts seem to have a little more carryover, just my opinion.