|One sweet rib-eye with roasted potatoes and steamed veggies.|
The reverse sear: I set up my Weber grill for indirect cooking with charcoal. The rib-eyes went on the indirect side, each with a remote temperature probe so I could monitor the cooking process. I flipped them when they got to about 70 degrees internal temperature. I put them over the coals when their temps got to about 105 degrees. I flipped them once more and took them off the grill at about 130 degrees and let them rest.
The rib-eyes were like butter. They always are from Olde Towne Butcher. I'll probably do it again this weekend.
|Look at that juicy rib-eye!|