Awesome rib eye

[dr k]

100% agree. 313 should be just like the dr k pics. I do them all the time at 130-135 and they are exactly medium rare.

I saw the 313 and it threw me off. The rest 130-135F is right on. I have done steaks in the pics above but just grill Steaks for the most part. I do Baldwin's 48 hour at 131 or 132F. I just did a chuck roast last week and my 88 year old dad loves these poor man's Prime ribs with reverse sear or not. I did chopsaw beefy lipton recipe on one side after dozens and onion on the other the other day after many great results but one pkg is plenty. Only beefy onion is needed. I did buy 100% Shitake mushroom powder on Amazon that I think Steve H has a recipe he sent me. So I add the beefy onion and add 2-Tbsp mushroom powder for the discontinued version.

 

[sandyut]

I saw the 313 and it threw me off. The rest 130-135F is right on. I have done steaks in the pics above but just grill Steaks for the most part. I do Baldwin's 48 hour at 131 or 132F. I just did a chuck roast last week and my 88 year old dad loves these poor man's Prime ribs with reverse sear or not. I did chopsaw beefy lipton recipe on one side after dozens and onion on the other the other day after many great results but one pkg is plenty. Only beefy onion is needed. I did buy 100% Shitake mushroom powder on Amazon that I think Steve H has a recipe he sent me. So I add the beefy onion and add 2-Tbsp mushroom powder for the discontinued version.

bad typo sorry.

 

[noboundaries]

Well, I gotta admit, those were the most tender Select grade rib eyes I've tasted. My wife loved them, and has said thank you several times because she has some chewing issues eating whole muscle cuts. I'm her Valentine's Day hero.

I only did 2 of the 4 I bought in case my process needed adjusting (two hours at 129°F). Nope. Came out a beautiful med-rare. Reverse sear on the Kettle. Will do the other two tomorrow.

I'm an SV convert.

Ray