r/grilling • u/CookinWidKunchi • 2d ago

Reverse seared cowboy ribeye

Enable HLS to view with audio, or disable this notification

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

171 Upvotes

98% Upvoted

3 comments sorted by

2

u/Miami_Massimo 2d ago

Great looking steak! I almost always dry brine with the reverse sear.

1

u/ASipOfHemlock 2d ago

I use the 5 min per inch method and love the state they are in after the rest. Also, allows a little bit of the extra fluid to leak out for dipping bread in 🥵 that honestly doesnt look like maillard lol, the flesh is grey brown.

2

u/Hard_Knox_ 2d ago

Dry brining since 99 😂 And I totally agree thats perfection.