It was phenomenal. Ribeye was from a local butcher shop, super high quality. I see a lot of fuss about reverse searing big cuts like this, but I got to tell you, I've tried a reverse sear or two, and definitely prefer a traditional cook. I will salt it maybe an hour or two ahead if time then pay dry the moisture to get a good crust before grilling. I start it by letting it searing hot over coals, turning and flipping often so you get a solid dark brown crust but no burn. Then start moving to the cooler side of the grill and let it come up to temp. I get and even doneness and a good crust. It tastes beefy and fresh.
Topic: Dis wuz gud! (Read 548 times)
