Ribeyes on Slow N Sear.

[Dustin Dorsey]

I got a new Slow N Sear 2.0 for Christmas this year and bought the easy spin grate. I decided to try it out on some ribeyes.





New Hardware.


I salted these and let thim sit overnight.


I cooked them indirect until they hit 110 and hit them with some Holy Cow


Charcoal before the sear.


After the sear.


Plated with a baked potata.


I got a good cook on the inside.


Another sliced shot.

I could have seared these a little longer. I need to trim more fat around the edges of the steaks ahead of time, but I was pretty impressed with how these turned out. I know there are ways to not need a slow n sear, but I was super impressed with how easily this thing held temp during the indirect phase. I haven't done a long cook on it yet. I may do some ribs soon.

 

[Lynn Dollar]

Nice lookin ribeye , that would be my primary use of a SnS.

 

[BFletcher]

Congrats on your Christmas present, Dustin; it looks like you mastered it!

 

[CaseT]

Tasty looking meal! Funny I have that same plate!

 

[BrianCal]

That looks amazing, my mouth is watering !!

 

[Lynn Dollar]

You've dri brined with salt, does the Holy Cow add too much salt ?

This is what's keeping me from dri brining, especially yardbird. My fav poultry rubs have salt and I'm afraid of doubling up.

Btw, I like Holy Cow on rib eye also, great rub for beef period.

 

[Rich Dahl]

Looks great Dustin, my kind of cook.

 

[Barb D]

Awesome cook Dustin, it looks delicious.

 

[Robert-R]

You hit the wall with those ribeyes: cooked just the way I like them.

Looks like you will be having lots of grilling success with the Slow-N-Sear. Let us know how it does for low and slow.

 

[Pat G]

Great looking steaks Dustin.

 

[Cliff Bartlett]

Great looking cook Dustin. Santa did good.

 

[ChuckO]

I got a new Slow N Sear 2.0 for Christmas this year and bought the easy spin grate. I decided to try it out on some ribeyes. {snip}I need to trim more fat around the edges of the steaks ahead of time

I would argue that. Cooking Rib Eyes (and Chuck Eyes) with plenty of fat is the secret to these steaks. Speaking of which, you nailed it. Fantastic looking Rib Eyes Dustin!

 

[Sam Bee]

Looks great Dustin! You're going to love the SnS for low and slow and for doing KFC...

 

[Robert McGee]

WOW!
Looks like these two fellers have it NAILED!

Keep on smokin',
Dale53

 

[Mike P.]

I've been on the fence about one but from the looks of the steak I may pull the trigger. That looks done to perfection.

 

[Kristof Jozsa]

Good lookin' ribeyes Dustin, and congrats for your new toy! My SnS only leaves the kettle when I'm cooking with the Vortex.. it's definetely far from being necessary, but is a very nice gadget nevertheless!

 

[PMillen]

I'd buy one in a heartbeat if I could solve what I think are a couple of problems. How do I–
● Cook more than three steaks at once?
● Deal with varying doneness? Now I start them at varying times and monitor with an instant read thermometer.

 

[Lew]

Great cooks Dustin and Sam! If I got a SnS as a gift I'm sure I would use it a lot, but there's so many ways to get the same results that I can't justify the expense. Maybe if I hit the lottery...