Grilled Rib Eyes w/ cast-iron grates, Q-View

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Very nice!  Have you tried the reverse sear yet?

Once you do you will never want your steak any other way!!!!

Bill
here is a fast replacement for the reverse sear.
grilling_smilie.gif
get the grill screaming hot. 700 deg. minimum. nothing wrong with hotter. make sure you give the grates long enough to get hot. bring the steak to room temp. 1" minimum steak, thicker is better, throw the steak on for 1 to 2 min. flip cook desired  about 1 more min. for MR let rest for 10 min.

happy smoken.

david
 
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Your cast iron grates look fantastic.  It looks like your grill is round.  Must be an egg.

I have been using the reverse sear method for cooking steaks for a long time now and the only reason that I would consider replaceing it would be if I didn't have the time to use it.  The only two ways that I have ever found to get the exact same color all the way through from top to bottom, in my case medium rare 134 degrees is with the reverse sear and sous vide.  The reverse sear takes about 25 minutes.
 
I've made steaks by reverse sear before, so I know how good it gets... Speaking of reverse sear I made a pork whole loin by reverse sear and it was the best way I've prepared pork loin.

I need to work on getting those picture perfect sear marks next time! Oh, and those grates are on my 22.5 OTG if you're curious.

Thanks for looking!
 
here is a fast replacement for the reverse sear.
grilling_smilie.gif
get the grill screaming hot. 700 deg. minimum. nothing wrong with hotter. make sure you give the grates long enough to get hot. bring the steak to room temp. 1" minimum steak, thicker is better, throw the steak on for 1 to 2 min. flip cook desired  about 1 more min. for MR let rest for 10 min.

happy smoken.

david
Exactly how I do mine, I buy a roast and slice  about 1-1/4" thick, salt for an hour at room temperature, rinse, jaccard, throw on grill minimum 600°

1 min rotate 1 minute (crosshatch)

flip

1 minute rotate i minute pull (crosshatch)

Add a bit of soy for better crosshatch and when meat is flipped, flip to another hot spot on the grill.
 
I think this is a home run for me, is the pan just used for searing? Or do you Finnish off on the grill?
Do you have a link for it?
Actually i love the reverse sear...only way to do thicker steaks imo.    Cook to 110ish IT...then heat up a tad of oil in the pan and sear it up to get some caramelization going on.   It'll give great sear marks also.     If it's a thin steak then you can go straight to the pan on or off the grill. 
 
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