Went into the local butcher shop looking for boneless, skinless chicken breasts for a healthy dinner and found a 2.5lb bone-in ribeye instead. Crap.
Salt, pepper and canola oil followed by a 30 minute rest (should have left it an hour). I always salt my steaks 30 minutes+ before cooking.
3 russets, cut into wedges and rubbed with canola oil.
Big, fat asparagus with oil, salt and pepper.
Seasoning for potatoes: 1t each of salt, pepper, cumin and chili powder.
Potatoes are grilled direct for 2-3 minutes per side and then indirect until done.
Decided to go for the reverse sear. Not really a fan. Next time with a steak this large I'm going to bag it and throw it into the sous vide setup.
Ugly looking steak getting ready for the hot coals.
Finished! Pulled it at 110F internal. Got hungry and lazy.
Wedges tossed in seasoning.
Plated. Sliced the ribeye across the grain and cubed the cap like a brisket point.
All in all, I wasn't happy with the reverse sear. It cooked rather unevenly and there were a lot of medium/well done spots and just a few medium rare spots. Which is even stranger because I was a slave to the thermapen and I pulled it at what I thought was rare.
I wouldn't call it a wasted $28 steak, but I've cooked thinner ribeyes faster and been happier. Next time I see this (and after the angioplasty I assume I will have to have after this dinner) I'm going to sous vide it.
Salt, pepper and canola oil followed by a 30 minute rest (should have left it an hour). I always salt my steaks 30 minutes+ before cooking.
3 russets, cut into wedges and rubbed with canola oil.
Big, fat asparagus with oil, salt and pepper.
Seasoning for potatoes: 1t each of salt, pepper, cumin and chili powder.
Potatoes are grilled direct for 2-3 minutes per side and then indirect until done.
Decided to go for the reverse sear. Not really a fan. Next time with a steak this large I'm going to bag it and throw it into the sous vide setup.
Ugly looking steak getting ready for the hot coals.
Finished! Pulled it at 110F internal. Got hungry and lazy.
Wedges tossed in seasoning.
Plated. Sliced the ribeye across the grain and cubed the cap like a brisket point.
All in all, I wasn't happy with the reverse sear. It cooked rather unevenly and there were a lot of medium/well done spots and just a few medium rare spots. Which is even stranger because I was a slave to the thermapen and I pulled it at what I thought was rare.
I wouldn't call it a wasted $28 steak, but I've cooked thinner ribeyes faster and been happier. Next time I see this (and after the angioplasty I assume I will have to have after this dinner) I'm going to sous vide it.
