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Joined: May 2007
Posts: 5,733
Campfire Tracker
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OP
Campfire Tracker
Joined: May 2007
Posts: 5,733 |
I'm usually a, "blast it on thermonuclear, then finish on medium-low" kind of griller. But I just don't have the patience to babysit ribeyes, and they always flare-up on me. I'm gonna reverse sear them the next time, & compare results.
Does anyone else out there do it that way? Or do you all just have the patience to stand at the grill & move the steaks when they flare?
FC
"Every day is a holiday, and every meal is a banquet."
- Mrs. FC
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Joined: Jan 2010
Posts: 15,344
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,344 |
I get'em hoterthanhell... on both sides the 1st minute ....than indirect till their done ...no baby sitting for me.
I work harder than a ugly stripper....
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Joined: Dec 2006
Posts: 52,680
Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
I get'em hoterthanhell... on both sides the 1st minute ....than indirect till their done ...no baby sitting for me. Aren't they done after 2 minutes at hoterthanhell..
Liberalism is a mental disorder that leads to social disease.
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Joined: May 2007
Posts: 5,733
Campfire Tracker
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OP
Campfire Tracker
Joined: May 2007
Posts: 5,733 |
Aren't they done after 2 minutes at hoterthanhell.. Not for me.  And I put ice and club soda in my bourbon. Hey, somebody's gotta be a troglodyte. FC
"Every day is a holiday, and every meal is a banquet."
- Mrs. FC
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Joined: Aug 2002
Posts: 5,755
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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I've done them both ways with equally good results. My favorite way is to fire up my mini BGE and let it go nuclear, 700-800*. Sear them for a minute on each side then move them to my small which I have stabilized at 400* with a raised grid. Chuck a few Jack Daniels chips in there and let them roast until they are 120-125* internal. Pull, let rest and enjoy. For a reverse sear I roast them at 400* on a raised grid with some JD chips for smoke until 115* or so internal and pull them. Open the vents to full throttle and sear them for a minute or so on each side. Disclaimer: The above times and temps are for steaks 1 1/2" or thicker. I don't like grilling steaks I can read a paper through! Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Oct 2004
Posts: 25,838
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 25,838 |
I've done them both ways with equally good results. My favorite way is to fire up my mini BGE and let it go nuclear, 700-800*. Sear them for a minute on each side then move them to my small which I have stabilized at 400* with a raised grid. Chuck a few Jack Daniels chips in there and let them roast until they are 120-125* internal. Pull, let rest and enjoy. This!
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Joined: Jan 2010
Posts: 15,344
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,344 |
nope ...adding stripes...and a bit of char ...then up to temp ...a bit of set time ...eat!
I work harder than a ugly stripper....
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Joined: Jun 2004
Posts: 44,790
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,790 |
I do ribeyes over a hot bed of coals in a Weber with the lid on. If there is a flare up, I just shut the top vent for a few seconds to choke the flames. Open the top vent and rock on. The flare up rarely comes back.
Babysitting isn't a term I'd use since they're not on there very long.
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Joined: Oct 2004
Posts: 16,908
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
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Babysitting isn't a term I'd use since they're not on there very long. Yup, my cookin' fork an' my eatin' fork are the same.  Denny.
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Joined: Sep 2012
Posts: 8,735
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
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I do ribeyes over a hot bed of coals in a Weber with the lid on. If there is a flare up, I just shut the top vent for a few seconds to choke the flames. Open the top vent and rock on. The flare up rarely comes back.
Babysitting isn't a term I'd use since they're not on there very long. Another thing Mathman and I can agree on, just not thick women. A hotter than hell Weber with a lid to throttle flare ups and cook till done is just as good as a BGE. Pull your meat and kill the fire, save your charcoal for the next cookout.
Sean
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Joined: Oct 2011
Posts: 533
Campfire Regular
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Campfire Regular
Joined: Oct 2011
Posts: 533 |
I've done them both ways with equally good results. My favorite way is to fire up my mini BGE and let it go nuclear, 700-800*. Sear them for a minute on each side then move them to my small which I have stabilized at 400* with a raised grid. Chuck a few Jack Daniels chips in there and let them roast until they are 120-125* internal. Pull, let rest and enjoy. For a reverse sear I roast them at 400* on a raised grid with some JD chips for smoke until 115* or so internal and pull them. Open the vents to full throttle and sear them for a minute or so on each side. Disclaimer: The above times and temps are for steaks 1 1/2" or thicker. I don't like grilling steaks I can read a paper through! Mike This! ^^^
All tyranny needs to gain a foothold is for people of good conscience to remain silent.
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Joined: Apr 2010
Posts: 15,864
Campfire Ranger
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Campfire Ranger
Joined: Apr 2010
Posts: 15,864 |
I smoke it low and slow on my Traeger and then sear it on the charcoal Weber only about 45 seconds on each side.
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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Pull your meat and kill the fire First it's a Swede boning his chicken....now this!! Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Jun 2001
Posts: 8,648
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2001
Posts: 8,648 |
Pull your meat and kill the fire First it's a Swede boning his chicken....now this!! Mike John
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Joined: Oct 2004
Posts: 16,908
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
I smoke it low and slow on my Traeger and then sear it on the charcoal Weber Lodge cast iron grill only about 45 seconds on each side. Fixed that for you.  Denny.
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Joined: Mar 2009
Posts: 7,177
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 7,177 |
I've done them both ways with equally good results. My favorite way is to fire up my mini BGE and let it go nuclear, 700-800*. Sear them for a minute on each side then move them to my small which I have stabilized at 400* with a raised grid. Chuck a few Jack Daniels chips in there and let them roast until they are 120-125* internal. Pull, let rest and enjoy. This! X2 I get my BGE as hot as I can get it, sear each side of room temp thick cut rib eyes for a minute apiece then just shut it down. Put the lid on it and close the damper and leave the steaks in there for 4 minutes and then pull em, cover em and let em sit for 10 minutes. Perfect med rare for my thick cut ribeyes
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Joined: Mar 2014
Posts: 36
Campfire Greenhorn
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Campfire Greenhorn
Joined: Mar 2014
Posts: 36 |
We do our steaks over mesquite lump coal in a smoker. Put steaks on cool side with cover closed for about 5 minutes, then move over direct heat to sear. About 2 minutes each side for an 1 1/2 in steak. Pull back to cool side of smoker and leave lid open. Pull steaks after 3 minutes and let rest. Good charcoal, smoke flavor at medium rare. If you let rest for 5 minutes they will be medium. Good char and juicy.
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Joined: Mar 2006
Posts: 17,289
Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
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.
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
I do ribeyes over a hot bed of coals in a Weber with the lid on. If there is a flare up, I just shut the top vent for a few seconds to choke the flames. Open the top vent and rock on. The flare up rarely comes back.
Babysitting isn't a term I'd use since they're not on there very long. I'm not sure what reverse sear is, but I can say that if you use a pile of lump charcoal in a Weber, it get's so hot its too hot for a flare up. I did some pork chops over extreme heat this way and the dripping grease burned up before it hit the coals. It was probably too hot, since the handle of the scraper hanging over the edge melted...
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