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Started By
Message
1
Posted on 5/30/15 at 10:33 pm to skuter
Easy as pie brother. Gonna do chicken, ribs and sausage tomorrow.
Posted on 5/30/15 at 10:34 pm to Janky
Your wife is going to reverse sear your arse baw!
Posted on 5/30/15 at 11:56 pm to Janky
Great job! Cooked absolutely perfect.
Posted on 5/31/15 at 2:24 am to la_birdman
I cqnt scream the virtues of the reverse sear more than his pic. It works fine in my oven, then after resting, I hit it hard on my cast iro grill pan over a propane burner. Beautiful.
Posted on 5/31/15 at 3:19 am to Janky
You're an expert!
Posted on 5/31/15 at 8:27 am to Janky
those downvotes are guaranteed to be medium-well eating miscreants.
Posted on 5/31/15 at 8:48 am to Janky
That thing is not even cooked!
You have to make sure there's no pink anywhere for the perfect steak man.
You have to make sure there's no pink anywhere for the perfect steak man.
Posted on 5/31/15 at 1:05 pm to Janky
Thanks for the motivation. Just did this with a 22 oz boneless ribeye. In oven at 250 for 44 min. internal temp 135. let it rest 15 min while griddle rack heated on stove. Seared 1 minute each side.
No pics but it was med rare like my wife wants it. (next time I'll pull it at 125 to compare)
Old dog learns new trick.
No pics but it was med rare like my wife wants it. (next time I'll pull it at 125 to compare)
Old dog learns new trick.
Posted on 5/31/15 at 1:53 pm to Janky
Mo' debbly gotta try this on my egg,
It looks perfect.
It looks perfect.
Posted on 5/31/15 at 2:52 pm to CE Tiger
quote:
yea still cant bring myself to reverse sear. get grill hot. 3 minutes each side. close vents leave on for another 3 minutes. boom perfect steak
3 minutes each side? Is it perfect at 1" or 2" thick ? Or do we just assume you mean "average thickness"
Posted on 5/31/15 at 4:08 pm to Janky
Damn, that's a cheap ribeye at $7 lb.
Looks great.
Looks great.
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