Reverse Sear Ribeyes finished on cast iron


 
Made 4 bone-in Ribeyes today. Used McCormick's Montreal steak for seasoning. Steak seasoning sat on the steaks for about 30 minutes before they went on the grill

Charcoal baskets centered on the bottom grate. I was little over ambitious in terms of lighting the coals. One chunk of mesquite was placed in each charcoal basket underneath the lump.

Instead of using the weber deflector, I used a Lodge 14-in pizza pan.
Lodge pizza pan P14P
Handle to handle:. 18 1/2"
Outter rim to top outer rim:. 14 7/8"
Cooking surface:. 13 7/8"

I flipped the steaks over when they hit 80°. Then I took them off at 105°

The cast iron was already pretty hot since it's over the coals. But I boosted up the temperature by opening the vents and when I hit 350 dome temp I threw the steaks on

I gave them 2 minutes on each side on the cast iron.

Overall they tasted really good. But was noticeably missing was the charcoal char flavor (naturally).

Side dish was Red lobster biscuits (out of the box). But tastes pretty good... just like the restaurant.


Edit:. The char was a much deeper color when viewed in person. For some reason the camera just does not do it justice.
 

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Last edited:
A lot of folks may have experienced this already, so I may be late to the party.

The reason why I use the deflector plate for the reverse sear, as opposed to putting the charcoal either at the top position center, or top position the side, was because I get more smoke flavor using the deflector plate.

I guess it's because the smoke comes up on all sides of the plate and can surround the food And I guess when the coals are on the top grate it is too easy for the smoke to leave and go out the top vent and not really pass by the food.

Definitely more smoke flavor compared to the last couple of times I reverse seared with coals on the top position.
 

 

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