TonyS T-Bone
TVWBB Super Fan
Hi all, looking for input. Christmas at neighbors house has an Argentine theme, I have been asked to do the asado, and along w easy meats, I am featuring 2 inch+ thick cowboy ribeyes. Plan is to reverse sear. I will roast at 225-250F oven until internal temp reaches 115-120. Then I will finish off by searing on neighbors smokin hot grill. Q is How long can I hold, between removing from oven and hitting the grill? Can I cambro for an hour or so? Longer? Thx