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In need of a Pro tip for a 2" ribeye

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  • lizzybbq
    Club Member
    • May 2018
    • 20
    • West Grove PA
    • Hasty-Bake 256 Gourmet
      GMG Daniel Boone - SS w/ Wifi
      Thermoworks Thermapen - Mk4
      Maverick Redi-Chek ET-733
      Weber Rapidfire Chimney Starter

    In need of a Pro tip for a 2" ribeye

    OK, big thick steak. 2" ribeye.

    a. Front sear?
    b. Reverse sear?
    c. Med-high temp straight through cook?

    Thanks!
  • Steve B
    Club Member
    • Jun 2016
    • 2654
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #2
    Without question. Reverse sear.
    What are you cooking it on?

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Go indirect as best you can @ 200-225* till you get an IT of 120*. Than get those coals roaring hot. You can use a hair dryer if you don’t have a bbq dragon. Than sear, turning every 30 seconds until you get your desired crust and the IT is to your liking. I usually go for 132-135*. For a nice medium rare.

    • ssandy_561
      ssandy_561 commented
      Editing a comment
      Hair Dryer? Go big or go home Steve B. I use a leaf blower.

      πŸ‘πŸ»πŸ˜ŠπŸ€˜πŸΌ

    • Steve B
      Steve B commented
      Editing a comment
      ssandy_561 πŸ˜‚πŸ˜‚πŸ˜‚πŸ‘
  • Red Man
    Club Member
    • May 2018
    • 695
    • Western Washington

    #3
    Reverse sear.

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1383

      #4
      Reverse sear or SV (essentially a reverse sear) for sure.

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2155
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        #5
        Here's what I've done with great results: dry brine 3-4 hrs with kosher salt, fire up the pellet pooper to 225 with fruitwood or alder and warm it to 120 IT, remove to a wire rack for 10-15 minutes then pat dry with paper towels, give it light coat of avocado oil and a bit of S&P then sear off on a suitably hot flat surface (usually my gasser with GrillGrates)

        Comment


        • Donw
          Donw commented
          Editing a comment
          Double bingo.

        • lizzybbq
          lizzybbq commented
          Editing a comment
          Started dry brine @ 2:00 will hit the heat around 5:00

        • CaptainMike
          CaptainMike commented
          Editing a comment
          Finished IT should be 130 or so, but I never check as I go by what the crust looks like. I've never really overshot the IT to where I've noticed it much, but it would be worth it to me if I get that perfect crust.
      • lizzybbq
        Club Member
        • May 2018
        • 20
        • West Grove PA
        • Hasty-Bake 256 Gourmet
          GMG Daniel Boone - SS w/ Wifi
          Thermoworks Thermapen - Mk4
          Maverick Redi-Chek ET-733
          Weber Rapidfire Chimney Starter

        #6
        Thanks guys!

        Comment

        • mountainsmoker
          Club Member
          • Jun 2019
          • 1466
          • Bryson City, NC

          #7
          Definitely reverse sear. Take to 120 and sear 2-3 minutes a side should end up at about 130-135 for a perfect med-135. You can use an instant read thermometer with a steak this thick. Please let it rest so the heat from the sear will equalize throughout the steak for about 5 mins. You can use an instant read thermometer in a steak this thick.

          Comment

          • Red Man
            Club Member
            • May 2018
            • 695
            • Western Washington

            #8
            On a 2” thick steak, cooked at 200-225, there should be very little carryover cooking, especially with a short rest before searing. If I wanted a final 130 IT, I would cook at 200 up to 128 IT. Rest 10 minutes, pat dry, sear over my SnS filled with coals.

            Comment

            • lizzybbq
              Club Member
              • May 2018
              • 20
              • West Grove PA
              • Hasty-Bake 256 Gourmet
                GMG Daniel Boone - SS w/ Wifi
                Thermoworks Thermapen - Mk4
                Maverick Redi-Chek ET-733
                Weber Rapidfire Chimney Starter

              #9
              Think that's what I'll do.
              Plan is 225F about 30 min on a pellet grill, meat up to about 120F. Finish sear on charcoal shooting for 135F.
              30 seconds and about 3 min, flippin like I mean it, fast and furious.
              That's the plan anyway! (said nervously)

              Comment


              • CaptainMike
                CaptainMike commented
                Editing a comment
                Can't miss.
            • lizzybbq
              Club Member
              • May 2018
              • 20
              • West Grove PA
              • Hasty-Bake 256 Gourmet
                GMG Daniel Boone - SS w/ Wifi
                Thermoworks Thermapen - Mk4
                Maverick Redi-Chek ET-733
                Weber Rapidfire Chimney Starter

              #10
              Thanks again everyone.
              Its not to just have a plan its to believe in that plan... I'm all in.

              Comment

              • CaptainMike
                Club Member
                • Nov 2015
                • 2155
                • The Great State of Jefferson
                • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                  Old school big'ol Traeger w/Pro controller (Big Tex)
                  2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                  20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                  20 x 30 Santa Maria grill (Maria, duh)
                  Bradley cabinet smoker (Pepper Gomez)
                  36" Blackstone griddle (The Black Beauty)
                  Fireboard
                  Thermoworks Smoke and Thermapen.

                #11
                That's it, I'm getting some 2 inchers next week!!

                Comment

                • TripleB
                  Club Member
                  • May 2017
                  • 379
                  • La Crescenta
                  • Jambo Backyard Smoker
                    Weber Smokey Mountain (22" & 18.5")
                    Portable Kitchen 360
                    Portable Kitchen Grill
                    Pit Barrel Cooker
                    Weber "Brownie" Circa 1978 22"
                    Weber Gas Grill, Silver A
                    BBQ Guru ATC
                    Favorite Beer: Peroni
                    Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

                  #12
                  Front sear IMHO. Sorry rear sear boys. Reason - with smaller cuts of beef (2.5 lbs or less), you control the caramelization better. Caramelize to your liking and slid over to indirect and finish. Larger cuts like rib roasts, I’d rear sear.

                  Comment


                  • lizzybbq
                    lizzybbq commented
                    Editing a comment
                    Thanks TB. I have not tried a front sear on anything yet, but want to. Your info was exactly why I asked the question. Will do eventually. Much appreciated!

                  • Razor
                    Razor commented
                    Editing a comment
                    Starting to see that advantage of that...
                • lizzybbq
                  Club Member
                  • May 2018
                  • 20
                  • West Grove PA
                  • Hasty-Bake 256 Gourmet
                    GMG Daniel Boone - SS w/ Wifi
                    Thermoworks Thermapen - Mk4
                    Maverick Redi-Chek ET-733
                    Weber Rapidfire Chimney Starter

                  #13
                  BTW All. This site is the s%*t!

                  Comment


                  • CaptainMike
                    CaptainMike commented
                    Editing a comment
                    Yup, this post is what it's all about. Help each other out, crack a few jokes, and enjoy our camaraderie.
                • lizzybbq
                  Club Member
                  • May 2018
                  • 20
                  • West Grove PA
                  • Hasty-Bake 256 Gourmet
                    GMG Daniel Boone - SS w/ Wifi
                    Thermoworks Thermapen - Mk4
                    Maverick Redi-Chek ET-733
                    Weber Rapidfire Chimney Starter

                  #14
                  Keeping it short. Best in house steak I've had. Thought it went a bit too long at first but it was like butter.
                  Attached Files

                  Comment

                  • Mr. Bones
                    Birthday Hat Master
                    • Sep 2016
                    • 7877
                    • Kansas Territory
                    • Grills / Smokers
                      *********************************************

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                      Brinkmann Smoke n Grill
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                      Weber 18" Kettle ($30 CL) 'Lil' Feller'
                      Weber Smokey Joe ($25 CL) 'Lil' Brother'
                      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                      Weber 22.5 OTS DO Code Black ($15 CL)
                      Weber 22.5 OTS E Code Black ($20 CL
                      Weber 22.5 OTS EE Code Black ($20 CL

                      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                      Weber "H" Code 18.5" WSM '86 ($75 CL)
                      Weber " " Code 18.5" WSM

                      Weber 26.75, $199 NFM clearance !!!
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                      Weber SJS DE Code (FREE) 'Lil' Helper'
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                      Weber SJS AH Code 'Kermit'
                      (Lime Green)
                      Horizon 20" Classic, w/baffle/tuning plate (FREE)
                      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                      Thermometers:
                      *********************************************
                      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                      Maverick ET-732, (Black)
                      Thermopops, (Red, Yellow, Green)
                      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                      Blue ThermaPen Mk4
                      Orange Thermapen Mk4
                      Pink Thermapen Mk4
                      ThermoWorks IR-GUN-S
                      ThermoWorks Smoke
                      ThermoWorks Open Box Smoke
                      4 Pro Series cable extensions
                      Smoke Gateway

                      Accessories:
                      *********************************************
                      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                      BBQ Vortex, 2 Hovergrills, Top Deck
                      Warming shelf
                      MyWeigh KD-8000Kitchen Scale​
                      Backyard Grill marinade injector
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                      Bear Paws
                      Meat Rakes
                      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                      Cookware:
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                      '60's Revere Ware (Mom's), + others found elsewhere
                      60's CorningWare 10-cup percolator (Mom's) Daily driver
                      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                      Tramontina 6.5 qt Dutch Oven

                      Cutlery, etc.:
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                    #15
                    I know I'm really late to th party, but b.

                    Comment

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