So after reading numerous bits about the power of reverse searing I tried it over the weekend. The short of it is that my steak sailed past my goal temp by 15 degrees in the sear process.
Here was my step by step breakdown
Small charcoal grill
2.5 lb bone in ribeye
two zone fire with hardwood charcoal(oak)
1) placed steak on cool side
2) using a Thermoworks Smoke probe, adjusted the fire to about 350, and cooked steak till 125. for some time the fire was running hotter but i had to get the steak on there
3) pulled steak at 125(had a probe in the steak the whole time)
4) adjusted coals to get the sear going(flipped some embers, fanned the flames)
5) placed steak on sear side, seared till I got that dark crust - approx 3 min a side
6)when i flipped and was getting the last side done - the probe shot 10 degrees in like a second.
Rested for about 40 minutes and was certainly edible but I was going for the Prime Rib effect.
My conclusion - should have pulled at 110. But Im thinking that unless it's a 5+ pound roast, I'm fine going with the sear first vs reverse.
Thankfully it was a bone in rib eye and is forgiving when cooked past 140 . . . also rested on a wire rack for the first time - def doing that again.
Love to know if anyone else has found this method more challenging than its worth or if there is something I really missed.
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