Cap of Ribeye - Reverse Seared

Discussion in 'Grilling Beef' started by justin b, May 26, 2016.

  1. justin b

    justin b Newbie

    Picked up some Ribeye Cap from Costco today.  1st time cooking this.  Had no idea what the conventional way to cook these was, so I defaulted to what I knew :p 

    Smoked at 250* with a wee bit of apple until an IT of 105*

    Fired up the Kamado to 650*+ and seared 2 mins each side.  1 turn, then flip.

    Finished off to a rare+ at a bit under 130*

    I'd say these are just about the best steaks I've had, only 2nd to 28+ day aged steak.  Damned good for a 'fresh' steak!

    shoebe likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious Justin!

    Just like we like them, nice & rare!


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