So, I'm continuing my journey on figuring out what the heck I'm doing. Here's my attempt at a reverse sear with a (DELICIOUS AND GRAIN FED, NO HORMONES FROM EARTH FARE AND SO TASTY) rib-eye... (All caps indicate wasn't cheap haha)
I followed some ideas from here and from the book Meathead. I tend to like my steak just a little above medium-rare--- somewhere between there and medium. Salted and flavored it with Kosher Salt and "Simply Organic" Steak Grilling Seasons. Let it come up to room temp. I added Jack Daniels chips to the charcoal because I think Jack Daniels is an excellent addition to most things...
Tried to keep in on 250 but had a hard time keeping the Egg temp low. It was probably between 250 and 300 most of the cooking time. I let it get to 130 and then started watching more closely. The get it hot and sear it worked like a charm.
This steak was incredible. Good flavor and juicy.
I followed some ideas from here and from the book Meathead. I tend to like my steak just a little above medium-rare--- somewhere between there and medium. Salted and flavored it with Kosher Salt and "Simply Organic" Steak Grilling Seasons. Let it come up to room temp. I added Jack Daniels chips to the charcoal because I think Jack Daniels is an excellent addition to most things...
Tried to keep in on 250 but had a hard time keeping the Egg temp low. It was probably between 250 and 300 most of the cooking time. I let it get to 130 and then started watching more closely. The get it hot and sear it worked like a charm.
This steak was incredible. Good flavor and juicy.
