Thursday Night Basic Ribeye

Chett. L

Chett. L

is one Smokin' Farker
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Smoked the Ribeye at 275 for an hour, then seared at 300 using the grill grates for a couple of minutes. We like our meat cooked medium plus. Seasoning, rock salt, garlic & pepper. Next time the wife said to take hers off a little sooner. The meat was tender with nice flavor including the smoke.
 

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Smart wife.You cannot “uncook” anything but you can throw it back on the grill for a minute or two.
 
Those are some nice looking cuts

I agree with your pan as I always support the bottom

I wouldn't consider 300 degrees a sear, but who am I
 
Looks great as usual Chett!
 
drunkenmeatfist said:
I wouldn't consider 300 degrees a sear, but who am I
Click to expand...

The grill grates usually run hotter than the ambient temp in the "pit" by nature of being aircraft aluminum. I have confirmed this with an infrared thermometer.

But I agree...I'd probably reverse sear with the "pit" temp set to closer to 400 than 300...that'll get some nice "crunch" on that sear without drying anything out.
 
Last edited:
crboggs said:
The grill grates usually run hotter than the ambient temp in the "pit" by nature of being aircraft aluminum. I have confirmed this with an infrared thermostat.

But I agree...I'd probably reverse sear with the "pit" temp set to closer to 400 than 300...that'll get some nice "crunch" on that sear without drying anything out.
Click to expand...

Thank you.
 
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