Reverse Sear ribeye with qview....

Discussion in 'Beef' started by ellymae, Jan 24, 2010.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    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!
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good!!!!!!!!!!
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    That looks sooooo good right now!
    [​IMG]
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, I am about to put a 4 pounder as we speak.[​IMG]
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Elly, that sure looks good...[​IMG]
     
  6. b8h8r

    b8h8r Smoke Blower

    The reverse sear is my favorite way to do steaks....especially bi rib steaks like that.
    [​IMG]
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Now thats a piece of beef, sure hope the hound got the bone. [​IMG]
     
  8. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    My wife is ticked at you. She dislikes the drool puddles in front of our laptop [​IMG] Great job!
     
  9. jak757

    jak757 Smoking Fanatic Group Lead

    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![​IMG]
     
  10. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks Guys!
    Too rare is when it still looks like the first picture when you cut it open.....[​IMG]
    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!
     
  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 [​IMG]
     
  12. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    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.
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Dang!!!

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

    Great looking Steak Elly !!!

    Bear
     

Share This Page