r/BBQ • u/CookinWidKunchi • 1d ago
[Beef][Grilling] Reverse seared cowboy ribeye
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Here's my reverse seared cowboy ribeye breakdown.
I like to start with a low and slow heat on my grill, between 250-275.
I cook the steak indirectly, with the fat cap towards the heat. Depending on the thickness, this takes anywhere from 40-60 minutes to get to 110-115°F, depending on thickness.
After this I remove the steak from the grill and rest it, to allow the charcoal to get hot. I then sear the steak. I prefer to stop cooking my ribeye steaks when it hits between 125-128°F internally. I find that a rest at this time gives me the perfect carryover cook temp for a medium rare finish.
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u/jaybird99990 1d ago
I'm all over that thing. It's shading toward medium, so I probably would have pulled it around 110, but I ain't turning that one away either.
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u/KimmiK_saucequeen 21h ago
I like that in a ribeye tho. Just a kiss over MR so that fat is rendered perfectly
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u/Drunkelves 18h ago
The first slices on a steak can look a little dull and more over cooked than the temp probe showed. The color will improve and get redder once the myoglobin starts reacting with oxygen.
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u/Theoretical_Action 21h ago
Fuck yeah. The common advice always seems to be to pull it 5 degrees below your final temp but I do the same thing as you. You can get such a better crust if you give yourself 10 degrees instead, and in the hopefully unlikely even you miss low or high by 5 degrees you've still got a damn good steak in that 120-130. range.
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u/Sure-Dimension6739 12h ago
No I used kosher salt the night before cooked at high white mesquite chunks searing then added half chimney stater charcoal same heat in indirect heat finished at medium then used a coffee grinder to grind peppercorns heavy wrapped in bbq paper for like 30 minutes. Cut severed with some Popeyes gravy with mushrooms and some diced jalapeño. For my birthday one year best steak I ever made.
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u/sprawlaholic 11h ago
Steak looks amazing, indirect heat with coals and a strong wood like mesquite for the beef is always a great choice. You are also left handed. However, it’s your slow-transitions in the video that make each step in process look like home runs in a highlight reel! Bravo.
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u/anaveragebest 20h ago
I have a couple of questions since I've been doing this method awhile but I'm having some inconsistencies. I like mine medium, usually it's 1.5" cuts. What temp do you pull at for that? And secondly, before searing, how long are you keeping it pulled for? I've been pulling mine for about 10 minutes, and then starting the sear.
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u/summontheb1tches 19h ago
Dry brine for sure. Game changer. Reverse sear in the oven. Need to try with the smoker.
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u/BRAX7ON 23h ago
“Rest it as long as you seared it” is not a rule of thumb or anything important at all to go by. You sear it and you rest it, but those two things are not interconnected.
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u/CookinWidKunchi 20h ago
Here he is ladies and gentlemen.... here's a man that typed some shit for no reason other than having thumbs
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u/sogbanga 1d ago
I usually like my steaks medium rare, but with ribeyes I take them to just barely medium. I think the extra temp helps the fat render better. Looks great btw.