Ribeye
 

Used the reverse sear method, wasn't disappointed. Seasoned with salt and let sit until room temp approx. 1 hour. Seasoned with pepper then into 250degree oven on wire rack with thermometer inside. When thermometer reads 120 out the oven and into a smoking hot oiled cast iron skillet for 45ish seconds on both sides. Remove from heat, tent with foil, and rest for 10 minutes.

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Well that's interesting. Never heard about this. Steak looks good tho!


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I saw that trick on a cooking show on LPB public tv. It works great. It's like pre or par cooking the steak. Cooking it in the oven to 120 degrees is a bit too much. I cook to about 100 then let it go longer on a hot grill. The show I saw said to cook to 90 degrees and they ended up with med/rare.

What I like about it. is it cooks the steak evenly as shown in your picture.

i was thinking about doing that with a whole beef tenderloin on the Kamado Joe , now i gonna have to try it for sure !

Really a good option for super thick steaks and that tenderloin.