Quote:
Originally Posted by MPOWER5266
Reverse seared a ribeye Friday. 225 indirect on the egg until it reached 115f. Then I pulled it off and got the egg up to 600 plus and seared on each side for about 2 minutes. It was amazing.
I was going to save some for a salad the next day..... but I ate all of it. Haha
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Looks great. Big fan of the reverse sear method.