Here it is. Reverse seared ribeye. Still not sure whether to get the slow n sear or just make due. I have a gasser 1993 Weber genesis 2000 that I refinished. Replaced the grates with GrillGrates, it’s a beast now. Am I missing something? Seems way easier to reverse sear using the performer charcoal to get the steaks to 110-115, I can heat up the Genesis 2000 in the meantime and have it seared without having to reset the performer charcoal etc.
I tried to do the whole reverse sear cold grate thing tonight 100% on the performer and it was hectic to say the least. Grates didn’t spin, I dropped the grates trying to pick them up with tongs. My kids are hanging at my legs asking WTF are you doing daddy. [emoji23]. “Trying not to kill us or burn the dang house down”!
Maybe I’m a mainstream noob but I like the sear marks that the GrillGrates give. There is enough radiant heat in the valleys that’s the whole steak has color, just not as consistent as I’ve seen on ABC’s YouTube vids.
(Walter Sobchak voice) “Am I wrong?”
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