For the first time, I reverse seared a steak.
A 1.5lb bone-in ribeye from a local butcher. A little bit of olive oil on the outside and seasoned with heifer dust.
Set the 590 at 225 and took the internal temp of the steak to 125. Took the steak off, put the grill grates on the right side of the 590 flat side up and cranked the 590 up to full.
About 15 minutes later the 590 was to 500 and I seared for 2-3 minutes each side. Let the ribeye rest for 5 minutes.
It was heaven on a plate! I will use this method again and again.
A 1.5lb bone-in ribeye from a local butcher. A little bit of olive oil on the outside and seasoned with heifer dust.
Set the 590 at 225 and took the internal temp of the steak to 125. Took the steak off, put the grill grates on the right side of the 590 flat side up and cranked the 590 up to full.
About 15 minutes later the 590 was to 500 and I seared for 2-3 minutes each side. Let the ribeye rest for 5 minutes.
It was heaven on a plate! I will use this method again and again.
