| FOOD Pan Seared Ribeyes

[Bamabww]

I'm sure most of you grill aficionados have tried this before but this was a first for me and they turned out great. Found some really good ribeyes at our local Foodland yesterday and soaked them in Dale's Sauce over night in the fridge. They were ¾ inch thick which is about as big as my wife likes to eat. I got the grill really hot, placed iron skillets on the grates and put ½ a stick of butter in each. When the butter turned brown, I put the steaks in and cooked them for 2 & ½ minutes before turning them over. Let them stay for another 2 & ½ minutes and pulled them off.
I was trying for medium but they turned out medium well. Still they were delicious; tender and seared enough to keep them juicy.
Suggestions welcome.

 

[planomateo]

Ever tried a reverse sear?

 

[Bamabww]

Ever tried a reverse sear?

Since I don't know what that is, I'm going to say no.

 

[planomateo]

Cook it about 225 or so until it gets about 10 degrees less than what you normally eat your steak, then turn the grill up to about 550+ for about a minute or two on each side to sear it.

 

[planomateo]

You can still cook it on a pan at 550 and put the butter on, just plan on it taking a bit longer due to slow cooking it to a temp.

Cook the perfect medium rare steak with Reverse Sear