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Ribeye 🥩 Dark Sear, Med. Rare Every Time

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  • Charley Langer
    Club Member
    • Oct 2019
    • 126

    Ribeye 🥩 Dark Sear, Med. Rare Every Time

    For some reason, it took me a long time to perfect the steak that I love. And it’s magic, now that it’s happened. I can do it with my eyes closed, but that would take part of the fun out of it.

    The way I love it: Dry brine for an hour or two. Sous Vide ribeyes (the thicker, the better!!) in ghee at 120 for an hour. Dry them off. REALLY dry them off. Rub all over with ghee. Grind pepper on one side.

    Sear on a HOT griddle (outside!), pepper side down. Don’t move for at least three minutes. Sprinkle more ground pepper. Check the sear and flip. Remove when the second side has a good sear. Probably two minutes.

    EAT!!Click image for larger version  Name:	5D95378D-3EE7-4483-96AE-BF861237DD16.jpeg Views:	0 Size:	591.8 KB ID:	813704
    Last edited by Charley Langer; March 10, 2020, 08:43 PM. Reason: Clarity
  • Huskee
    Administrator
    • May 2014
    • 15129
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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    #2
    Looks good and sounds good! That will work well if you do the same thing the same amount of time with the same thickness steak each time.

    Comment

    • rickgregory
      Founding Member
      • Aug 2014
      • 767
      • Seattle, WA

      #3
      I was thinking that was too long a sear... but you did it at 120 not my usual 130. I gotta try this. And ghee... of course.

      Comment


      • Charley Langer
        Charley Langer commented
        Editing a comment
        rickgregory I totally hear you. And that sear time works on my grill (it might be 2 minutes on yours). I used to do 130 on the sous vide. But the sear is going to take it up. I’ve tried resting the steak before the sear, and that’s actually not a bad idea.

        The idea hit me when I read Meathead’s “extreme steak” post. He talks about a chef who keeps his steaks in clarified butter at 120, then sears over mesquite.

        Meathead suggests we indirect cook to 115 on a grill. Then sear.

      • Charley Langer
        Charley Langer commented
        Editing a comment
        rickgregory I guess what I’m saying is: try sous vide at a lower temp, acknowledging that a good sear is going to take it up a few degrees.
    • randy56
      Club Member
      • Aug 2017
      • 475
      • Newburgh In

      #4
      Nothing like a great steak.

      Comment

      • Bkhuna
        Club Member
        • Apr 2019
        • 511
        • Merritt Island Florida

        #5
        Butter poached ribeye. That qualify's for last meal consideration.

        Comment

        • Razor
          Club Member
          • Mar 2018
          • 269
          • Pittsburgh

          #6
          I like it! I’m going to try it!

          Comment

          • TripleB
            Club Member
            • May 2017
            • 736
            • La Crescenta
            • Jambo Backyard Smoker
              Weber Smokey Mountain (22" & 18.5")
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              BBQ Guru ATC
              Favorite Beer: Peroni
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            #7
            That’s how my steaks look when I’m done grilling them. That’s a mouth watering pic....love it. But I do the old front sear, turn, baste with butter and finish indirect. Yum.

            Comment

            • HouseHomey
              Club Member
              • May 2016
              • 5309
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Primo Oval xl

                Slow n Sear (two)
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                A 9 year old princess foster child
                Patience and old patio furniture
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                Erik S.

              #8
              Holding beef in butter is a thing. We do it with tomahawks when we have them available for service.

              Comment


              • Charley Langer
                Charley Langer commented
                Editing a comment
                HouseHomey, I didn’t know that. But I see why it is. I have to say those were really darn good!
            • tbob4
              Charter Member
              • Nov 2014
              • 2380
              • Chico, CA
              • BBQ's
                _____________________
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              #9
              Charley - I want that juice from your steak for the top of my baked potato!
              Last edited by tbob4; March 14, 2020, 10:26 PM.

              Comment

            • lovetogrill
              Club Member
              • Oct 2018
              • 25
              • Rocky Mount, NC

              #10
              For those of us who have no idea what you mean by GHEE, please explain the term. Thanks

              Comment


              • pkadare
                pkadare commented
                Editing a comment
                willxfmr I'm a little confused about this in your comment: "have to watch as close when making to avoid browning the milk solids.". The whole point of ghee, as opposed to simple clarified butter is that you want to brown the milk solids. That's what gives ghee its toasted, nutty flavour.

              • jfmorris
                jfmorris commented
                Editing a comment
                pkadare you are reading just part 2 of a 2 part message. He actually said you don’t have to watch it as closely.

              • pkadare
                pkadare commented
                Editing a comment
                jfmorris - Thanks for the correction. Totally missed that!
            • Polarbear777
              Club Member
              • Sep 2016
              • 1700

              #11
              So you sear the edges also?

              Comment


              • Charley Langer
                Charley Langer commented
                Editing a comment
                Polarbear777, I guess it does look like I did, but I didn’t actually do it this time. But sometimes I do. Depends on how hungry I am. 😂
            • HouseHomey
              Club Member
              • May 2016
              • 5309
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Primo Oval xl

                Slow n Sear (two)
                Drip n Griddle
                22" Weber Kettle
                26" Weber Kettle one touch
                Blackstone 36” Pro Series
                Sous vide machine
                Kitchen Aid
                Meat grinder
                sausage stuffer
                5 Crock Pots
                Akootrimonts
                Two chimneys (was 3 but rivets finally popped, down to 1)
                cast iron pans,
                Dutch ovens
                Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                The help and preferences
                1 extra fridge and a deep chest freezer in the garage
                KBB
                FOGO
                A 9 year old princess foster child
                Patience and old patio furniture
                "Baby Girl" The cat

                Erik S.

              #12
              Holding in Duck fat and tallow works too. I’ll see if I can find a pic.

              Comment


              • Charley Langer
                Charley Langer commented
                Editing a comment
                Thanks for that! I’ve learned a heck of a lot on this forum.

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