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Old 04-29-2014, 01:00 PM   #11
SoCalWJS
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Join Date: 09-19-09
Location: Coast of Southern SLO County
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Quote:
Originally Posted by njfoses View Post
Try the reverse sear. Start cooking indirect at a lower temp, maybe 200-250 until the internal temp is 10 degrees less than where you want to end up. Then switch to high heat and sear each side 2 min or so.
I've done reverse sear with many larger cuts of Beef (Prime Rib and Tri tip mostly). For some reason I'm paranoid about trying it with Ribeye. Seems like it wouldn't get the fat to crisp up nicely and I'm worried I'd overcook the thing. Smaller cuts seem to go up very quickly even at low temps.
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