My wife told me my daughter was upset because of my food posts while she has been at rehearsals. She loves steak and pork chops, too, so tonight I decided to make it up to her and put the Slow n Sear to full use of its name. A 2 1/4" thick bone-in ribeye, reverse seared on the Slow n Sear to a perfect medium rare. France knows good beef, that's for sure. Cooked at 225 until the internal temp was 110 degrees, then rested while more charcoal was lit for the sear. Seared for about 8-10 minutes total, turning often (1-2 minutes) until it was 134 internal and a perfect crust.
This gorgeous bone-in côte de bœuf from Cora in Sarreguemines, France. Seasoned with AP rub - kosher salt, pepper and garlic, then rested for an hour (covered by a pan) on the counter to bring it closer to room temperature. Reverse seared on the grill at 225 degrees (hit 260 briefly, but I brought it back down) until it hit 110 internal.
Perfect! Medium rare with almost no gray on the edges - I love the reverse sear method. And look how juicy it is!
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Topic: Bone-in ribeye with the Slow n Sear (Read 433 times)