Thin-sliced rib eye

[larry tiner]

My significant other came home with a 1/2-inch ribeye. I’d like to do a reverse-sear, but am clueless about what temp for how long. My temp. gauge is broke. Any hints?

 

[Chuck Wrost]

The last time I did it I went to 115. I followed this guys method and dude, It came out awesome. Tender, buttery and full of flavor.

 

[larry tiner]

The last time I did it I went to 115. I followed this guys method and dude, It came out awesome. Tender, buttery and full of flavor.

Thanks, Chuck. I’ll give this a try.

 

[agrasyuk]

Not to say im a super pro, but over years I arrived to completely consistent ribeyes (my favorite thing to grill) that family seem to like a lot. Tried reverse sear several times, I must have messed up something because it just didn't turn out right.

I usually preffer thick cuts, but thin ones did get on grates quite a few times - can't say no to exceptional meat opportunity. "4 minute steak" goes something like this: on the grate it goes, 1 minute - turn 90degree, 1 minute - flip, 1 minute - turn 90degree, 1 minute - remove.
With thin slices there is barely time on grill to crisp the outside without overdoing it, I wouldn't reverse sear those for sure.

Just my .02 worth

Good luck!

 

[Bearcarver]

Not to say im a super pro, but over years I arrived to completely consistent ribeyes (my favorite thing to grill) that family seem to like a lot. Tried reverse sear several times, I must have messed up something because it just didn't turn out right.

I usually preffer thick cuts, but thin ones did get on grates quite a few times - can't say no to exceptional meat opportunity. "4 minute steak" goes something like this: on the grate it goes, 1 minute - turn 90degree, 1 minute - flip, 1 minute - turn 90degree, 1 minute - remove.
With thin slices there is barely time on grill to crisp the outside without overdoing it, I wouldn't reverse sear those for sure.

Just my .02 worth

Good luck!

Exactly!
That's about it.

Bear

 

[larry tiner]

Exactly!
That's about it.

Bear

‘4-minute steak.’ I’ll remember this. These steaks were so thin I considered jerky. Lol

 

[larry tiner]

Exactly!
That's about it.

Bear

‘4-minute steak.’ I’ll remember this. These steaks were so thin I considered jerky. Lol

 

[agrasyuk]

Perhaps a bit off-topic since its not thin at all, but ribeye nevertheless :)

Not reverse seared, at perfect temperature