Low and Slow Ribeye

[GusRobin]

Normally I do steaks on the hottest grill I can get. Someone recommended I try it low and slow.
Bought a nice thick ribeye. Sprinkled it with some gunpowder, salt and pepper.



Put it in the RecTec with the corn at 190*. Every 5 minutes or so I brushed it with a mixture of butter and Worcestershire sauce. Kept it in until it reached 118*. Took them out, bumped the temp to 500* and put them back in until the IT reached 125*

Didn't take any "in-process" pics, but here is the result with corn and roasted potatoes.


I didn't think it would, but the steak came out as one of the best, if not the best, I have made. I will be cooking all my ribeyes this way.

[rwalters]

Man, that looks good! The reverse sear method is hard to beat

Now you’ve got me intrigued with a “baste every 5 minute” steak cook. Hmmmmm....

[Ka Honu]

Gus - Excellent cook. As long as you have a reasonably thick steak, low & slow with reverse sear isn't just for roasts.

[Pappymn]

Beautiful

[ronman451]

wow that looks good!

[UWFSAE]

Good looking steak ... once I got the reverse sear dialed in I haven't gone back to other methods.

[BobDE]

The reverse sear is my favorite. Looks awesome!

[TMB]

Gur looks great        

I want to know where my invite was?   I had to eat leftovers 

[Roget]

Good lookin' steak Gus.
Gotta try that.

[Tailgating is my game]

Gus just Amazing 

[smokeasaurus]

That is a good looking steak. I do that in offsets. I set the steak in the main chamber and then move to the firebox and cook right over the wood coals.

[GusRobin]

Gur looks great        

I want to know where my invite was?   I had to eat leftovers 

You didn't get it? Darn mail is so slow this time of year.

[tomcrete1]

Looks awesome Gus!  I like the idea of Butter and Worcester!