It’s been a busy few weeks. Other than grilling the occasional bratwurst, I haven’t been able to do much.
We needed an easy dinner tonight, so my wife prepped some stuffed peppers and brought a fairly thick ribeye home. While she got the peppers ready, I salted the ribeye and let it hang out in the fridge while I got the grill started. Last time I posted a steak, Hossenfeffer suggested a reverse sear, so that’s what I did.
I got the egg up to 350ish F because that’s what the peppers needed. I put the heat deflector in and gave the peppers a 15 minute head start. Then I prepped the thermometer and set a target of 120F. It took about 15min, which was fortunate because that’s how much longer the peppers needed.
I wasn’t prepared for how hideous the steak looked after 15min, but I soldiered through the horror and let it rest in a foil tent while I pulled the (very hot) heat deflector out and opened the vents all the way. Once I hit about 575F I opened the grill and threw the steak back on for 30s a side.
I’m pretty happy with the results. The peppers (with a cooked filling of mushrooms, hazelnut, and goat cheese) turned out great and went really well with the steak. Definitely trying both again. Thanks for the suggestion!
This method works really well with sous vide cooking. Cook to prefect doneness in the water bath, then remove from bag, pat dry, and sear on the grill.
You can even chill the meat after the water bath; throw it in an ice bath then into the fridge. Then put it in a cooler and bring it to barbecue. All you have to do on the grill is let it sear and warm through to a nice eating temperature, only a few seconds each side and you’re done.
And of course, flip twice to get the good grill marks, bud.
(btw that cross section looks fucking beautiful)
Thank you! Yeah, I did 30s a side on the open grill. I probably could have flipped every 15.