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Reverse Sear ribeye with qview....

post #1 of 14
Thread Starter 
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!
post #2 of 14
looks good!!!!!!!!!!
post #3 of 14
That looks sooooo good right now!
post #4 of 14
Nice, I am about to put a 4 pounder as we speak.PDT_Armataz_01_37.gif
post #5 of 14
Elly, that sure looks good...PDT_Armataz_01_34.gif
post #6 of 14
The reverse sear is my favorite way to do steaks....especially bi rib steaks like that.
post #7 of 14
Now thats a piece of beef, sure hope the hound got the bone. icon_smile.gif
post #8 of 14
My wife is ticked at you. She dislikes the drool puddles in front of our laptop PDT_Armataz_01_12.gif Great job!
post #9 of 14
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!PDT_Armataz_01_37.gif
post #10 of 14
Thread Starter 
Thanks Guys!
Too rare is when it still looks like the first picture when you cut it open.....icon_neutral.gif
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!
post #11 of 14
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 icon_smile.gif
post #12 of 14
Thread Starter 
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.
post #13 of 14
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.
post #14 of 14


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


Great looking Steak Elly !!!



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