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Cap of Ribeye - Reverse Seared

post #1 of 2
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Picked up some Ribeye Cap from Costco today.  1st time cooking this.  Had no idea what the conventional way to cook these was, so I defaulted to what I knew :P 

 

Smoked at 250* with a wee bit of apple until an IT of 105*

Fired up the Kamado to 650*+ and seared 2 mins each side.  1 turn, then flip.

Finished off to a rare+ at a bit under 130*

 

 

I'd say these are just about the best steaks I've had, only 2nd to 28+ day aged steak.  Damned good for a 'fresh' steak!

 

 

 

post #2 of 2

Looks delicious Justin!

 

Just like we like them, nice & rare!

 

Al

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