Cap of Ribeye - Reverse Seared

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

justin b

Newbie
Original poster
May 21, 2016
11
11
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!



 
  • Like
Reactions: shoebe
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky