Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Does anyone "reverse sear" their ribeyes?

This thread inspired me to try out the reverse sear method last night and it worked ... very well.

I made teriyaki steak and when it was almost done it didn't have the black seared crunchy bits, and flavor, I was looking for so I turned up the heat and nuked it to finish it off.

It was gooooood.