I used the Mak 2 Star General to low and slow cook the thick ribeye and the Hasty Bake to sear both of them. The thick ribeye came off the Mak at around 112F as measured by the Mak temp probe and my Thermapen. I seared both steaks on the HB, flipping every minute. I took them off at 125F.
My wife said she couldn't tell much difference except she thought the thicker one was a lot more tender because it was thicker. (facepalm) I explained the tenderness was actually as result of the cook, not the thickness of the steaks. They came from the same hunk of beef and I know from handling them they started off at a similar tenderness level. Pics! Myself, I definitely preferred the reverse seared steak. (Sorry about the pic quality. They aren't my best)
Steaks side by side (sorry for the focus issues)
Reverse Seared Steak
Front Seared Steak
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