HOT! A Little Reverse Sear Ribeye!

[Chadrides]

The SEARWOOD has been performing like an absolute CHAMP. Tonight I wanted to test a basic, basic Reverse Seared Ribeye with Garlic CannaButter, some Asparagus and Shrooms (BabyBella). Everything came out divine.

Got it to 6 hundy, but rock solid at 575. Only needed a few minutes on the sear. Nice color and crispy rendered fat. Fo Sho! I would usually use a carbon steel pan or grill grates for the sear, but wanted to see what she could do on her own.

In case you don’t know, here is what Reverse Sear is all about…

Get the Searwood to 215-225. Season your Ribeye, mine was Salt, Pepper, Garlic Powder, Onion Powder - super straight forward.

Put the probe in and put it on the top rack with a drip tray on the main shelf. You don’t have to do this, but it keeps the place tidy. Plan on 40 minutes to an hour ten or so. You can also pulse on the smoke setting here too. Bring your meat up to 113ish. Take it off and crank the Searwood to 500+.

I like to get cast iron or carbon steel in there and blazing hot. Tonight, I just let it flare up over the flavor bars and the results were outstanding. Fire kissed and ended at 135 internal with a few minute rest.

Easy and DELICIOUS

 

[Beasley]

The SEARWOOD has been performing like an absolute CHAMP. Tonight I wanted to test a basic, basic Reverse Seared Ribeye with Garlic CannaButter, some Asparagus and Shrooms (BabyBella). Everything came out divine.

Got it to 6 hundy, but rock solid at 575. Only needed a few minutes on the sear. Nice color and crispy rendered fat. Fo Sho! I would usually use a carbon steel pan or grill grates for the sear, but wanted to see what she could do on her own.

In case you don’t know, here is what Reverse Sear is all about…

Get the Searwood to 215-225. Season your Ribeye, mine was Salt, Pepper, Garlic Powder, Onion Powder - super straight forward.

Put the probe in and put it on the top rack with a drip tray on the main shelf. You don’t have to do this, but it keeps the place tidy. Plan on 40 minutes to an hour ten or so. You can also pulse on the smoke setting here too. Bring your meat up to 113ish. Take it off and crank the Searwood to 500+.

I like to get cast iron or carbon steel in there and blazing hot. Tonight, I just let it flare up over the flavor bars and the results were outstanding. Fire kissed and ended at 135 internal with a few minute rest.

Easy and DELICIOUS

bread test - coolest middle, hottest right, left hotter than middle. Cranked it to 600 and entire lower portion glowed red ... HOT. Going to do baby backs tomorrow and see how internal temp matches with external probe

 

[johnf440]

The SEARWOOD has been performing like an absolute CHAMP. Tonight I wanted to test a basic, basic Reverse Seared Ribeye with Garlic CannaButter, some Asparagus and Shrooms (BabyBella). Everything came out divine.

Got it to 6 hundy, but rock solid at 575. Only needed a few minutes on the sear. Nice color and crispy rendered fat. Fo Sho! I would usually use a carbon steel pan or grill grates for the sear, but wanted to see what she could do on her own.

In case you don’t know, here is what Reverse Sear is all about…

Get the Searwood to 215-225. Season your Ribeye, mine was Salt, Pepper, Garlic Powder, Onion Powder - super straight forward.

Put the probe in and put it on the top rack with a drip tray on the main shelf. You don’t have to do this, but it keeps the place tidy. Plan on 40 minutes to an hour ten or so. You can also pulse on the smoke setting here too. Bring your meat up to 113ish. Take it off and crank the Searwood to 500+.

I like to get cast iron or carbon steel in there and blazing hot. Tonight, I just let it flare up over the flavor bars and the results were outstanding. Fire kissed and ended at 135 internal with a few minute rest.

Easy and DELICIOUS

Nice job! I just got my 600 XL and wondering where you got that front shelf...

 

[Beasley]

Nice job! I just got my 600 XL and wondering where you got that front shelf...

should be available on Weber website

 

[Chadrides]

Nice job! I just got my 600 XL and wondering where you got that front shelf...

ABT Electronics. It was here in 2 days.

 

[StunnedMonkey]

should be available on Weber website

It's been out of stock on Weber's site. I ordered one from Ace Hardware online yesterday and it shipped today, so they're in stock there.

 

[johnf440]

ABT Electronics. It was here in 2 days.

The shelf looks different than the black Weber one...

 

[Chadrides]

The shelf looks different than the black Weber one...

It is the black Weber one

 

[Bulkman]

The SEARWOOD has been performing like an absolute CHAMP. Tonight I wanted to test a basic, basic Reverse Seared Ribeye with Garlic CannaButter, some Asparagus and Shrooms (BabyBella). Everything came out divine.

Got it to 6 hundy, but rock solid at 575. Only needed a few minutes on the sear. Nice color and crispy rendered fat. Fo Sho! I would usually use a carbon steel pan or grill grates for the sear, but wanted to see what she could do on her own.

In case you don’t know, here is what Reverse Sear is all about…

Get the Searwood to 215-225. Season your Ribeye, mine was Salt, Pepper, Garlic Powder, Onion Powder - super straight forward.

Put the probe in and put it on the top rack with a drip tray on the main shelf. You don’t have to do this, but it keeps the place tidy. Plan on 40 minutes to an hour ten or so. You can also pulse on the smoke setting here too. Bring your meat up to 113ish. Take it off and crank the Searwood to 500+.

I like to get cast iron or carbon steel in there and blazing hot. Tonight, I just let it flare up over the flavor bars and the results were outstanding. Fire kissed and ended at 135 internal with a few minute rest.

Easy and DELICIOUS

Just did this as well on prime sirloins! Amazing flavor & so juicy!

 

[Bulkman]

bread test - coolest middle, hottest right, left hotter than middle. Cranked it to 600 and entire lower portion glowed red ... HOT. Going to do baby backs tomorrow and see how internal temp matches with external probe

I just did baby backs yesterday & used my Thermo Pen to check it. It was only 1 deg. apart. Took them off at 205.