Thanks for watching! If you're looking for an instant read thermometer, I can't say enough good things about the Thermapen Classic. 1500 hours of battery life, it reads temp in 2 seconds flat, and it's more accurate than any thermometer I've ever worked with. Check them out! bit.ly/3DF1F7J (As an Avantlink Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
I wish more people did videos like this. Short and sweet, to the point without an extra 5 minutes of bullshit. Thanks! Looks great. Gotta try this next time
Thanks, David! It’s half the reason I make the content the way I do. I hated looking up recipes or how to videos and spending half the time getting through their life stories lol Thanks for watching and leaving the comment!
An absolutely wonderful looking steak, makes your mouth water. Thanks for a great video, I have reversed seared 1 1/2" steaks but I have always used the searing burner on my pellet grill after I slow cooked the steak on the BGE. I now have to try removing the plate setter and cranking up the the fire on the BGE. Thanks for showing this method to us.
Great Video! Had some friends over and made steak on my egg from your video and was awesome. Just re watched for tonight because I could not remember internal temp again. Thanks
I typically pull them at the same temp and use the searing part to bring it to desired temp. BUT if you were wanting to do it your way, I’d pull it at 125-130 at the most. Thanks for watching!
Thanks for watching Dan! I season the steak whole rather than picking and choosing what will render and what won’t. If you’re wanting to take your time and detail work the seasoning portion, go for it!
Hi- thanks for the video! How long does it take to get the meat up to 120f with the egg set at 250? This would help me pace timing of other stuff. Thanks again
It’s a medium. Works perfectly for our household. I can smoke about a 10-12lb brisket, or a couple racks of ribs, or a spatchcock chicken. Great for 5-10 ppl groups but get a large or XL if you’re looking to feed an army.
Long drive to Texas for you, and if I mailed it, I’m pretty sure there’d be an empty package with a bite taken out the box by the time it got to you lol Thanks for watching bud.
Works perfectly for me, which is why I recommend it, but feel free to tweak to suit your own preference. Thanks so much for watching and taking the time to weigh in.
Thanks for watching!
If you're looking for an instant read thermometer, I can't say enough good things about the Thermapen Classic. 1500 hours of battery life, it reads temp in 2 seconds flat, and it's more accurate than any thermometer I've ever worked with. Check them out! bit.ly/3DF1F7J
(As an Avantlink Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
I wish more people did videos like this. Short and sweet, to the point without an extra 5 minutes of bullshit. Thanks! Looks great. Gotta try this next time
Thanks, David! It’s half the reason I make the content the way I do. I hated looking up recipes or how to videos and spending half the time getting through their life stories lol Thanks for watching and leaving the comment!
Finally, a clear and concise demonstration of grilling a ribeye on the BGE. Thank you!
Thanks so much!
An absolutely wonderful looking steak, makes your mouth water. Thanks for a great video, I have reversed seared 1 1/2" steaks but I have always used the searing burner on my pellet grill after I slow cooked the steak on the BGE. I now have to try removing the plate setter and cranking up the the fire on the BGE. Thanks for showing this method to us.
Thanks for watching! Let me know how it turns out for you. I’m a big fan of the process and getting the BGE cranked up that high is half the fun!
that looks so good. great video as well
Thanks so much!
Excellent video!!!!
Thanks so much! Just trying to get better every time.
I made a 2 1/2 lb ribeye last night and it was perfect. Thanks for the inspiration.
That’s fantastic! Your ribeye sounds like a show stopper! I’m so happy to have helped and thanks so much for leaving the comment.
Great lookin’ steak and another great video!!
Thanks for watching, Carroll!
Looks great! Beautiful crust
Thanks Ashley!
Great instructions! Thank you.
Sure thing, Shawn! Thanks for finding my video and leaving the kind comment. Hope your steak turns out perfect!
Great Video! Had some friends over and made steak on my egg from your video and was awesome. Just re watched for tonight because I could not remember internal temp again. Thanks
That’s awesome to hear! Happy to help and thanks so much for the sub. I think you’re number 1,000! 👏
@@outdoorindoortexan congrats on 1000. It's not as easy as it sounds. I have a ways to go .
@@turpinlandscapedesign3070 well I’m happy to be #195 for you. 👌🏽
Wow great recipe and looks so tempting 😋
Thanks so much for watching and the kind comment!
Great job
Thanks so much!
Outstanding video. If I like mine cooked to Medium or Medium Well, what temperature should I shoot for before searing?
Thanks
I typically pull them at the same temp and use the searing part to bring it to desired temp. BUT if you were wanting to do it your way, I’d pull it at 125-130 at the most. Thanks for watching!
Great job on this video! very informative.
Life with Erns thanks so much!
Another perfect meat recipe! Keep them coming, your videos are great!
Thanks so much for watching and for the kind comment.
This looks AMAZING 👌
Thanks so much for watching and the kind comment!
Thanks for the video. Question: Why did you season the fat?
Thanks for watching Dan! I season the steak whole rather than picking and choosing what will render and what won’t. If you’re wanting to take your time and detail work the seasoning portion, go for it!
Good stuff
Thanks so much!
@@outdoorindoortexan Absolutely!
Hi- thanks for the video! How long does it take to get the meat up to 120f with the egg set at 250? This would help me pace timing of other stuff. Thanks again
It really varies between cuts of meat but generally speaking 20-30 minutes. I’d check the temp every 15 to be safe though. Thanks for watching!
Nice ...
Thanks!
The perfect steak!
Thanks Mick! Huge fan.
She’s a beauty!!!!
Thank you!!
What size egg is that?
It’s a medium. Works perfectly for our household. I can smoke about a 10-12lb brisket, or a couple racks of ribs, or a spatchcock chicken. Great for 5-10 ppl groups but get a large or XL if you’re looking to feed an army.
You had that egg blazin. Thats what Im talkin bout.
Best part of the reverse sear! Thanks for watching Dman.
👍
👏 🙏
dannnnnnnnnggggg boy
Yeahhhh buddy!
😱 where’s mine ?
Long drive to Texas for you, and if I mailed it, I’m pretty sure there’d be an empty package with a bite taken out the box by the time it got to you lol Thanks for watching bud.
Outdoor Indoor Texan yeaaaa fair enough I suppose lol
Careful pepper will burn
I’ve never thought of that. Thanks!
get a meater+ probe. If you dont like it i will buy it from you
Thanks for the referral PJ. I’ve heard good things about Meaters! When my pen craps out I’ll most likely buy one and be sure to let you know.
120 is too hot to reverse sear
Works perfectly for me, which is why I recommend it, but feel free to tweak to suit your own preference. Thanks so much for watching and taking the time to weigh in.
@@outdoorindoortexan do you let it rest before the sear? Thanks for the video.
Yes, I use the time it takes to remove the offset plate and waiting for the heat to build as the rest time. 👍