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Started By
Message
re: reverse sear ribeyes
Posted on 2/23/19 at 4:24 pm to tigerdup07
Posted on 2/23/19 at 4:24 pm to tigerdup07
Way to much time unless you want then well well done
0
Posted on 2/23/19 at 10:42 pm to 4WHLN
quote:
The steak I showed was 2” thick.
It is sliced it like that so others could take what they wanted for their plate.
The preferred method at my house as well, everyone gets what they want and leftovers for steak pie.
A steak reverse seared over smoke then flame seared is hard to beat.
Posted on 2/23/19 at 11:09 pm to 4WHLN
I hope you didn't use hardcore carnivore black on that nice cowboy steak. I bought a bottle of it after reading good things about it on here. It completely overpowered the flavor of the meat and ruined a great ribeye.
The only use I've found for it has been mixing it with some ground coffee/espresso and using that combo on pork chops/loins.
The only use I've found for it has been mixing it with some ground coffee/espresso and using that combo on pork chops/loins.
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