Reverse Cook On A Big Boy Ribeye

[William Landreth]

Did a reverse sear in the oven last night on a USDA Prime 34 ounce ribeye. Took me 45 minutes at 225 deg F to get up to 115 internal. Five minute rest with a five minute rotating sear on a hot pan. Gave it a 2+ hour pre-salting with about a tablespoon and a half of my infused salt.

 

[Cliff Bartlett]

That is a thing of beauty William! Fantastic, cooked perfectly.

 

[Nate Frost]

That looks sooo good. I love a good ribeye.

 

[Michael C.]

Awesome!!!!! Perfect!!!!!!

 

[Dustin Dorsey]

Wow. I love that reverse sear.

 

[John Solak]

Beautiful hunk of beef, perfectly cooked!!!

 

[Robert T]

Very nicely done!

 

[James N]

Now that's one fine looking ribeye William,

 

[TonyUK]

This is the way I do "go big or go home" steaks. Can't be beaten.

Great job William.

 

[Rich Dahl]

That is done to perfection nice cook!

 

[John Sp]

William - woof - that is the Fred Flintstone cut for sure. Nice job on the reverse sear - that steak is perfectly cooked!

Regards,

John

 

[Tommy B]

That is a well cooked steak. Thanks for sharing.

 

[ChuckO]

Wow! You knocked that one out of the park William

 

[James Lake]

That is a nice looking small steak.

 

[Barb D]

Outstanding, done to perfection William!

 

[Enrico Brandizzi]

William that steak looks perfectly seared and cooked. IMO, a little bit rare!

 

[Luke P]

Holy pink and juicy Batman!!! That looks out of this world. Highly impressed this is all accomplished without direct fire outside.

 

[William Landreth]

Holy pink and juicy Batman!!! That looks out of this world. Highly impressed this is all accomplished without direct fire outside.

Not my first rodeo.

 

[Clint]

Are you warming up for Easter???? Errrr, I mean Easter Sunday is NEXT Sunday

 

[Robert-R]

Wow!!! There's the beef!!!!
Beautiful.