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Reverse sear 30 oz ribeye

Discussion in 'The Smokehouse' started by lukem, May 12, 2018.

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  1. lukem

    lukem

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    In the oven at 225 until it hits 115, then into a skillet for 60 seconds on each side. Not bad for $14.
    20180512_171139.jpg 20180512_195638.jpg 20180512_195651.jpg
    20180512_200649.jpg 20180512_201141.jpg
     
    lukem, May 12, 2018
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  2. Thor

    Thor

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    Thor, May 12, 2018
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  3. wildwest

    wildwest Moderator

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    Do you eat with your wife?
     
    wildwest, May 12, 2018
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  4. Chaz

    Chaz

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    OK.. question, looks like you have butter, garlic, and an herb (rosemary?) ready for the searing, but what's already in the skillet?

    Still.. :drool::flipeggs:
     
    Chaz, May 12, 2018
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  5. lukem

    lukem

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    The herb is thyme. Rosemary works good too. The skillet has some bacon grease and leftovers from caramelizing some onions.
     
    lukem, May 12, 2018
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  6. lukem

    lukem

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    Every chance I get.
     
    lukem, May 12, 2018
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  7. Eric VW

    Eric VW Moderator

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    Eric VW, May 13, 2018
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  8. Doug MacIVER

    Doug MacIVER

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    Doin a 176 oz. one for wife and family. gonna do a sear first 500*/20/min, then 200* to 128*!Happy Mom Day
     
    Doug MacIVER, May 13, 2018
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  9. Doug MacIVER

    Doug MacIVER

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    came out prf. on time/pudding .> THEN THE CELTS WIN!!!!
     
    Doug MacIVER, May 13, 2018
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  10. ole

    ole

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    IMG_0525.jpg That looks very tasty. I did two porterhouse on a 700 degree gas grill. perfect my wife said

    sorry I did not get an after pic
    they were consumed in a hurry!
     
    Last edited: May 13, 2018
    ole, May 13, 2018
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  11. jrider

    jrider

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    Do you guys like all that fat on your meat like that?
     
    jrider, May 14, 2018
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  12. lukem

    lukem

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    Sure. That's where all the flavor is. I don't eat most of it, but I figure it can only help things taste better while its cooking.
     
    lukem, May 14, 2018
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  13. RCBS

    RCBS

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    :drool:
     
    RCBS, May 14, 2018
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  14. Babaganoosh

    Babaganoosh

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    IMG_20180326_161201449_HDR.jpg
    IMG_20180326_175742240.jpg

    5 pounder on the traeger Coated with herb butter and stuffed with garlic.
     
    Babaganoosh, May 14, 2018
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  15. Doug MacIVER

    Doug MacIVER

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    all???? sorry about the double post , that did make me st,st,stutter
     
    Doug MacIVER, May 14, 2018
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  16. jrider

    jrider

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    The flavoring has a lot to do with the fat that is marbelized within the meat and yes, to me, that is a lot of fat to trim off. We raise, slaughter, and butcher our own and I am a trim Nazi. If I ever have to buy meat from the grocery store, I get pizzed when I have to pay for "all that fat" on the outside.
     
    jrider, May 15, 2018
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  17. jrider

    jrider

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    IMG_1885.PNG Porterhouse and boneless sirloin.
     
    jrider, May 16, 2018
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  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    And taters and orange juice.......
     
    SKEETER McCLUSKEY, May 16, 2018
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  19. jrider

    jrider

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    No orange juice. A delicious Double IPA.
     
    jrider, May 17, 2018
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  20. Unicorn1

    Unicorn1

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    Thanks, now I want a beer and to char some beef. :)
     
    Unicorn1, Jun 2, 2018
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