Ron5850 Posted July 29, 2018 Share Posted July 29, 2018 With the heat deflector in place I cook the ribeye steak to 120° on the cast iron grate. Finishing it up with a reverse sear on the cast iron griddle with the internal temperature of 135°. The steaks were only seasoned with salt, pepper and Thyme. TKOBBQ, DerHusker, Scott Roberts and 5 others 8 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted July 29, 2018 Share Posted July 29, 2018 Looks absolutely perfect to me! Nice job. Ron5850 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted July 30, 2018 Share Posted July 30, 2018 That looks perfectly done, I bet it tasted great. Ron5850 1 Quote Link to comment Share on other sites More sharing options...
Ron5850 Posted July 31, 2018 Author Share Posted July 31, 2018 23 hours ago, TKOBBQ said: That looks perfectly done, I bet it tasted great. Yes it was Thank you. I had to explain to my son why we had to sear the steak over those beautiful checkers lines on the steak. It's all about the flavor. The more sear the more flavor. Marbque and TKOBBQ 2 Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted July 31, 2018 Share Posted July 31, 2018 suddenly hungry and it's 3am. not good Ron5850 1 Quote Link to comment Share on other sites More sharing options...
Marbque Posted July 31, 2018 Share Posted July 31, 2018 Nice job on this! Ron5850 1 Quote Link to comment Share on other sites More sharing options...
Ron5850 Posted July 31, 2018 Author Share Posted July 31, 2018 12 hours ago, CentralTexBBQ said: suddenly hungry and it's 3am. not good I hate when that happens. CentralTexBBQ 1 Quote Link to comment Share on other sites More sharing options...
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