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Message
Another reverse sear bone-in ribeye w/ pics
Posted on 7/8/15 at 8:46 am
Posted on 7/8/15 at 8:46 am
I two pound two inch thick bone-in ribeye. I seasoned it with a coffee rub, cracked salt and fresh cracked pepper. I also experimented with a lemon butter garlic topping. Not sure I will do that again. Overall, it was good.
4
Posted on 7/8/15 at 8:54 am to Janky
quote:
I also experimented with a lemon butter garlic topping.
yeah, not so much.
quote:
I two pound two inch thick bone-in ribeye.
That's a two inch steak?
Posted on 7/8/15 at 8:56 am to Artie Rome
It is whipped butter with a little lemon juice, garlic and parm. cheese. I put it on top of my fresh green beans and just decided to give it a try on my steak. The lemon is pretty non-existent tasting.
Posted on 7/8/15 at 8:58 am to Motorboat
quote:
That's a two inch steak?
Yes, that is why it weighed 2 pounds. I actually put a ruler next to it to measure it.
Posted on 7/8/15 at 9:00 am to Janky
looks good, but frick the coffee and lemon 
Posted on 7/8/15 at 9:01 am to Janky
You don't enjoy the flavor of the ribeye with just salt and pepper?
If this was a filet...that's one thing...but a ribeye? Yowza.
If this was a filet...that's one thing...but a ribeye? Yowza.
Posted on 7/8/15 at 9:01 am to Janky
quote:
Yes, that is why it weighed 2 pounds. I actually put a ruler next to it to measure it
Next time we are gonna need the ruler in the pic.
Posted on 7/8/15 at 9:02 am to Motorboat
I still have some leftovers in the fridge. I will try to get you a pic.
Posted on 7/8/15 at 9:03 am to Crusty
quote:
You don't enjoy the flavor of the ribeye with just salt and pepper?
Sure I do. I just wanted to try something different.
Posted on 7/8/15 at 9:04 am to Janky
what temp did you go to in the oven?
Posted on 7/8/15 at 9:07 am to No8Easy2
On my primo and 118*
Posted on 7/8/15 at 9:16 am to Janky
What temp did you set the oven at?
ETA: Also, flash sear afterwards? What'd you use?
ETA: Also, flash sear afterwards? What'd you use?
This post was edited on 7/8/15 at 9:17 am
Posted on 7/8/15 at 9:26 am to LSUSPARKY621
All on my primo, no oven. My primo was holding at around 200*. Once the steak reached 118* I pulled it and got the primo up to around 650* to sear.
Posted on 7/8/15 at 9:33 am to Janky
Gotcha. Never used one before, looking at them now and they seem pretty awesome.
Posted on 7/8/15 at 9:37 am to LSUSPARKY621
They really are. Get in touch with wickowick on TD and ask him about them.
Posted on 7/8/15 at 9:56 am to Janky
i've had a coffee rubbed steak at jesse's in magnolia springs, al that was fantastic. your second picture looks great. the last picture makes your steak look like granite for some reason
eta: i finished reading the op and guessing that was the lemon toppping?
eta: i finished reading the op and guessing that was the lemon toppping?
This post was edited on 7/8/15 at 9:57 am
Posted on 7/8/15 at 10:01 am to Coater
quote:
the last picture makes your steak look like granite for some reason
. quote:
i've had a coffee rubbed steak at jesse's in magnolia springs, al that was fantastic
Yeah, that coffee rub is really good.
quote:
i finished reading the op and guessing that was the lemon toppping?
Yeah, failed experiment.
Posted on 7/8/15 at 10:29 am to Janky
Nice looking steak, Jank. Perfectly cooked, with a nice sear/char, and med rare from edge to edge. I don't blame you for trying something different. I do that quite often, not always successful, but it's fun to try different stuff. If I'm doing 2 steaks, I might do them both differently.
Posted on 7/8/15 at 10:35 am to Artie Rome
quote:
Lemon on steak?
Steak Florentine; we had it in Italy and it was delicious. They take a porterhouse or tBone that's about 2 inches thick, grill it rare over a wood fire, slice it off the bone into individual servings, reassemble it for presentation and serve with a freshly squeezed lemon passed over the steak.
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