NYE Ribeyes - Reverse sear!!!!!!

[FromthePitBBQ]

Happy 2014 Brethren!!!

I had a couple ribeyes (16 oz each) ready for dinner on NYE and decided to give reverse sear a try. I'd thought about it for a while, but had a couple questions, which were promptly answered in the following thread:

http://www.bbq-brethren.com/forum/showthread.php?t=178425

After seasoning with Kosher Salt and coarse black pepper they sat on the counter for about 45 mins and then I took them to 120* and then flipped on the other burner (yes, I admit, I used the gasser - not often, but on occasion) brought them to 135* and let them rest with a pat of butter on top.

They were AWESOME!!!!! Thanks for the help!

[pwa]

looks Fantastic!

[MisterChrister]

Good looking steaks there, my plate would be empty too!

[Bigr314]

Looks great. Whatever gives you the results you want.

[sliding_billy]

Great looking steaks.

[vhram]

Looks great !

[CharredApron]

Where did they go? Looks really good!

[NeilH]

Nice looking eyes.

[HarrynVegas]

I do all my steaks in a similar way. I slow roast indirect on my gasser until about 115 but then I move to my Performer. I put three bricks on the charcoal grate and another charcoal grate on top of the bricks. I cook with white hop lump charcoal. That makes it about an inch below the cooking grate. I move the steaks around often to get as much dark sear "crust" as I can and pull them at 135. I used some mesquite lump last Friday and it was great.

[Big George's BBQ]

Looks perfect to me