I’ve tried 3 or 4 reverse seared rib eyes on my KJ and they’ve all turned out really well. Tonight not so much.
For context, these steaks were purchased back in early March along with several others that I cooked at the time. These sat in my frig for several days and then I froze them in sealed packs.
I defrosted yesterday, sprinkled liberally with Brisket Seasoning (perhaps too much actually), and then let sit overnight uncovered in the refrigerator.
I set them out while I heated the KJ (connected version) initially to 325. Then sat the steaks on after it heated and set the temp to 235.
Took them off and seared for 1 minute each side, 30 seconds at a time on my grill after letting it sit for 10 minutes.
Not sure if it was the sear, or what, but overall a bit disappointing. The crown (?) portion of the rib eyes was still very good.
I think I’m also going to abandon any type of rub and just use salt. I think the other seasonings don’t absorb into the steak surface well and get in the way of a good crust.
Anyway, the others have been remarkably good but these ones not so much.
by jcretrop
4 Comments
For reference, the picture is taken after it had cooled off. But even off the grill, it just wasn’t oozing drippings/moisture the way it normally does.
What are you using to check the internal temperature?
Yeah you need to measure the internal temp and pull off before searing. Different doneness you need to take off at different temps. Also, you didn’t get much of a sear from the pictures. The fire should be pretty much blazing for the sear part….I personally do a cast iron pan.
I have great results by taking my steak out 90 minutes to 2 hours ahead of time so that it’s around room temperature by the time I put it on. It helps me get a much more even cook.
https://preview.redd.it/uh2bj6kxba0f1.jpeg?width=3024&format=pjpg&auto=webp&s=5dc41b1b2ee6627974beb3d48927d94e651c8a31