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

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..

Not for me.

And I put ice and club soda in my bourbon.

Hey, somebody's gotta be a troglodyte.

FC

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!

nope ...adding stripes...and a bit of char ...then up to temp ...a bit of set time ...eat!

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.

Yup, my cookin' fork an' my eatin' fork are the same.

Denny.

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.

This! ^^^

I smoke it low and slow on my Traeger and then sear it on the charcoal Weber only about 45 seconds on each side.

First it's a Swede boning his chicken....now this!!

Mike

John

Fixed that for you.

Denny.

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

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.

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.

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...