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Started By
Message
Ribeyes on the Big Green Egg
Posted on 8/11/23 at 1:50 pm
Posted on 8/11/23 at 1:50 pm
In the past I've gone T Rex.
T Rex Method
I'm kind of weary about how much less control you have on the reverse sear. However, the reverse sear does an amazing job.
Whats everybody doing these days?
T Rex Method
I'm kind of weary about how much less control you have on the reverse sear. However, the reverse sear does an amazing job.
Whats everybody doing these days?
3
Posted on 8/11/23 at 1:53 pm to WestBay
It has also come to my attention that the fat needs to be rendered properly on a ribeye. Does this mean you need to cook to at least 135 degrees?
Posted on 8/11/23 at 1:54 pm to WestBay
let it rip for 3-4 min a side at 400+
Posted on 8/11/23 at 2:18 pm to WestBay
quote:
Does this mean you need to cook to at least 135 degrees?
135-140 is when it renders.
Cooking ribeye to medium usually results in a better overall cook.
Posted on 8/11/23 at 2:24 pm to KosmoCramer
quote:
135-140 is when it renders.
Cooking ribeye to medium usually results in a better overall cook.
This seems like its much more difficult to not overcook if you're reverse searing. I think I'm gonna T Rex and then pull off at 130 to let them cook a bit more covered.
Posted on 8/11/23 at 2:33 pm to WestBay
quote:
seems like its much more difficult to not overcook if you're reverse searing.
Not sure I get why you think that?
Posted on 8/11/23 at 2:46 pm to barbapapa
quote:
Ribeyes on the Big Green Egg
let it rip for 3-4 min a side at 400+
I go to over 500 and flip till I get the crust I want. Med rare always.
Posted on 8/11/23 at 2:55 pm to WestBay
quote:
This seems like its much more difficult to not overcook if you're reverse searing.
How so?
Are you using a probe thermometer when you reverse sear?
Posted on 8/11/23 at 4:17 pm to WestBay
On my kamodo i just sear each side at high heat then close the vents and let cook until temp is right to avoid flareups
Posted on 8/11/23 at 5:43 pm to WestBay
Reverse sear on my Kamado
Posted on 8/11/23 at 7:09 pm to LSUlefty
Sometimes:
Reverse Sear
Sous Vide
Hard and Fast
Reverse Sear
Sous Vide
Hard and Fast
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