First reverse sear with a prime ribeye was a success. 225 deg for 50 mins or so until internal temp of 120, then seared on a cast iron pan over the stove on high heat for 1-2 mins per side. Ended up at 135 deg and then rested for 5-10 mins.
My wife and I both said it was the best steak we’d ever had. How’d I do?
by Upsethouscat
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Good looking steak, enjoy.