Picked up at Sam's Club for $38. I dry brined for 24hrs and then added pepper and garlic powder before reverse searing in my 22" Weber over charcoal indirect. Pulled at 129 degrees F (or so I thought) & rested until I had the flames of hades going with a piece of Lump and then seared on all sides.
For the next time, I would both bake it and sear it a bit longer. How's that's interior color looking to you guys, too rare for a ribeye?
I thought it was delicious but I wouldn't mind a bit more cook next time.
by bluecollar-gent2
6 Comments
Ignore $38, it was $68
Looks just about perfect.
What is that in your last picture? That looks amazing.
Nailed it.
Looks perfect to me. Same with the onions and shrooms too.
Beautiful
Fantastic! How you enjoyed every bite!