Reverse Seared Ribeye & Asparagus

R2Egg2Q · Apr 20, 2013

2" thick ribeye, seasoned with Rub Co Santa Maria & Original rubs, indirect cook on a Small Egg at 250-275 with some red oak smoke until IT hit about 115, then seared a minute per side. Asparagus brushed with EVOO and each clip seasoned with one of the following: Rub Co Santa Maria, Big Butz Gettin' Roasted, or Todd's Dirt. I got them mixed up during the cook so I'm not sure which rub I liked best. :doh:

Thanks for looking!

PigTamer · Apr 20, 2013

Looks awesome...where did you get the clips?

Titch · Apr 20, 2013

Asparagus seems a very popular grilled Vegie in the states.
Like the clips :thumb: be great for grilling spring onion
nice looking meal you cooked up mate

dwfisk · Apr 20, 2013

Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!

DerHusker · Apr 20, 2013

Very nice looking meal. :clap:

R2Egg2Q · Apr 20, 2013

PigTamer said:
Looks awesome...where did you get the clips?

Sur La Table: http://www.surlatable.com/product/PRO-876995/Sur-La-Table-Grill-Clips-

They sure make flipping and moving the asaparus around easier.

Oldbob · Apr 20, 2013

That steak Looks Awesome !!

R2Egg2Q · Apr 20, 2013

dwfisk said:
Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!

It was actually labeled as a "ribeye roast" and I think it was about 2 lbs in weight but considering it only had one bone, I call it a nice thick steak!

landarc · Apr 20, 2013

Very nice as always John, that steak is calling to me

code3rrt · Apr 20, 2013

Holy Cow!.......or should I say hole cow:wink:, fine looking rib eye!

KC

NorthwestBBQ · Apr 20, 2013

Looks delicious.

Mark Warren · Apr 20, 2013

Yummy :hungry:

Bonewagon · Apr 20, 2013

Terrific! I dig the clips.

Tiger fan · Apr 20, 2013

I am pretty much sold on the reverse sear deal on any steak over 1 1/4". Easy to control sear and temp and seems to have a much better meaty beefy taste. Heck, my wife thinks I have now become a pitmaster instead a meat burner! Please don't tell her any different.

boiler93 · Apr 20, 2013

Nice job on the reverse sear. After looking at those pics i will have to give it a try.

bluetang · Apr 20, 2013

Fabulous!!

WareZdaBeef · Apr 20, 2013

code3rrt said:
Holy Cow!.......or should I say hole cow:wink:, fine looking rib eye!

KC

"whole cow":razz:

Cigarbque · Apr 20, 2013

Looks fantastic! I must try that soon.

R2Egg2Q · Apr 20, 2013

Thanks all for the kind words!

Tiger fan said:
I am pretty much sold on the reverse sear deal on any steak over 1 1/4". Easy to control sear and temp and seems to have a much better meaty beefy taste. Heck, my wife thinks I have now become a pitmaster instead a meat burner! Please don't tell her any different.

I'm sold as well!

boiler93 said:
Nice job on the reverse sear. After looking at those pics i will have to give it a try.

Cigarbque said:
Looks fantastic! I must try that soon.

I highly recommend that you guys do give it a try!

cowgirl · Apr 20, 2013

Looks delicious John!!

Reverse Seared Ribeye & Asparagus

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