Reverse Seared Ribeye Steak
You can find this wonderful article here: http://amazingribs.com/recipes/beef/steakhouse_steaks.html – Thank you Meathead for sharing this incredible recipe and method of producing what can only be described as the BEST STEAK we’ve every grilled.
I won’t take credit for the method but I can corroborate the success of it all. Read the post above and give it a go. I will say that the timing on the low and slow portion of the cook was a lot shorter than 30 minutes. Trust your instincts along with a good digital thermometer. The searing bit…at the end of the grilling was a lot of fun and produced an incredibly tasty result. I also served the steaks with some leftover shitake/sake sauce that we used in this blog entry http://biggreenasianegg.wordpress.com/2011/07/07/smoked-threadfin-ikan-kurau-in-sake-sauce/– the sauce worked perfectly with steak though I do confess, my second helping consisted of only naked beef and it was equally delicious, if not a bit better!
We served two huge ribeye steaks cut into 4 portions with some steamed sweetcorn, baked potato and garlic fried spinach. Very happy family and a huge score for the hundredth blog entry on the Big Green Asian Egg site.
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Overall Heather Rating: 10/10