Reverse Sear ribeye with qview....

ellymae

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Mar 21, 2009

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Southeastern PA

• Jan 24, 2010

• #1

Had a 2 pound "steak" I cut from a standing rib roast.

Gave it a liberal dose if salt and put it in the Egg indirect at 300 degrees with some really tiny potatos...



Pulled it after it hit 100 degrees...

and let the Egg get up to 500 degrees and put it back on direct for 2 minutes a side...



After cutting it to share with Big Al, it was a little too rare so I threw it back on the Egg for a few minutes... my dinner...


It was pretty tasty.... Thanks for looking!

 

chefrob

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az

• Jan 24, 2010

• #2

looks good!!!!!!!!!!

 

fire it up

Smoking Guru

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Feb 24, 2009

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South Jersey

• Jan 24, 2010

• #3

That looks sooooo good right now!

 

ronp

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• Jan 24, 2010

• #4

Nice, I am about to put a 4 pounder as we speak.

 

beer-b-q

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• Jan 24, 2010

• #5

Elly, that sure looks good...

 

b8h8r

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Aug 9, 2008

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Helena, MT

• Jan 24, 2010

• #6

The reverse sear is my favorite way to do steaks....especially bi rib steaks like that.

 

meateater

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• Jan 24, 2010

• #7

Now thats a piece of beef, sure hope the hound got the bone.

 

fourthwind

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Thornton, CO

• Jan 24, 2010

• #8

My wife is ticked at you. She dislikes the drool puddles in front of our laptop

Great job!

 

jak757

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Dec 4, 2009

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Akron, Ohio

• Jan 24, 2010

• #9

Now that's what I call a steak! Great job...just one thing I don't understand.... what's "to rare"???? J/k...I like em on the bloody side myself.

Great Qview!

 

ellymae

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Southeastern PA

• Jan 24, 2010

• #10

Thanks Guys!
Too rare is when it still looks like the first picture when you cut it open.....

Sorry meateater, no bones for the pup, although she was licking her chops...

Fourthwind - with all the q-view around here you need to invest in a bib!

 

igolf2

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Feb 19, 2009

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Huntsburg, Ohio ( snowbelt!)

• Jan 24, 2010

• #11

Perfect Rib-Eye!! That's how my wife and I like ours (reverse sear)

Also how I buy my Rib-Eyes - I wait until standing rib roast go on sale - buy a couple and hand cut and vac for steaks - lots cheaper than just buying steaks and I get to cut extra thick ones

 

ellymae

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• Jan 24, 2010

• #12

Yep - that's the way to go!
I do the same with pork chops - I wait till there is a sale on boneless loins and cut my own. It's not hard to do once you get the hang of it and it is definately worth the time it takes.

 

mballi3011

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• Jan 24, 2010

• #13

Now thats a great looking steak there ellymae. Just the way I like mine too med rare. Now I haven't had a good steak in a little while too. I guess I could just keep my eyes out here ha.

 

Bearcarver

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• May 27, 2011

• #14

Dang!!!

Another one I missed !!!   Over a year ago!!!

Great looking Steak Elly !!!

Bear