Beef Reverse seared ribeye 1-1/2 thick

[Stratratbj96]

What do y’all recommend for temperature and parameters to cook a 1-1/2” thick ribeye steak. I would like some good smoke flavor with a nice sear on both sides and cooked about medium.

 

[Lager1829]

A sprinkle of kosher salt both sides a few hours before. I set the RT to 225 cook until internal temperature is within 15 degrees of your desired doneness. I use the flat side of the GrillGrates with EVOO on the Weber gasser for the sear rather than wait for the RT to get up to sear temp.

 

[JGW]

Pretty much the same. Smoke at 225 until 10-15 degrees of doneness. If you are using the RT for sear, pull the meat, cover, and turn the grill up to full blast. If you have the sear kit, put that in either when you are smoking or after you pull the meat and heat it up. quick shot of oil (spray is fine) slap the meat on for 5 min or so per side (or based on sear level).

 

[chadinsc]

good suggestions above. this is going to be an excellent cook!

 

[sdynak]

Good advice that way.. enjoy!

 

[Stratratbj96]

Ok I’m heating up the 1250 to try my first reverse seer ribeye. Sounds like great advise thanks everyone.