chowhound
New member
I reverse seared one of those monster ribeyes on the grill again last night. Here's a breakdown.
I took the ribeye out of the freezer around 1:30 and set it on one of those aluminum thawing plates on the counter, flipping it every so often. It was thawed in about 3 hours. Then I cracked some pepper on it, put a lot of kosher salt on it, wrapped it back up and stuck it in the fridge for a couple hours.
I was also going to do a variation of JoeC's favorite mushroom sauce. I had picked up some shallots and some port wine earlier. First time shallot user. They smelled very strong when I was cutting them, but gave the kitchen an incredible aroma when they were sauteing in the butter and olive oil. So at first I was disappointed that I might as well have used a sweet onion, but there is definitely a difference. I added the sliced shrooms, wine and balsamic vinegar, but instead of the thyme and tarragon I added a little fresh rosemary. I also let it reduce down on low heat with the mushrooms in the sauce.
So, the spud got nuked for a minute and went on the grill direct over a medium flame. I had the grill running about 325F.
The steak went on indirect as I was preparing the other stuff. I had a remote probe in it to monitor.
I gave those grilled carrots a try, too. Not bad, but the sauce needs thickened so it sticks to them better.
At 105F I pulled the probe and turned the burners on under the steak. At this point I realized that I really need to clean my grill again (lol). The flames were a flying. The EVOO on the bread and sauce on the carrots wasn't helping things much either, but if you grill a lot, you deal with these things by working a bit faster and keeping the food moving.
The steak was tender, well seasoned from the dry salt brining, and pink all the way through, just like I like 'em. The mushroom sauce was awesome.
I took the ribeye out of the freezer around 1:30 and set it on one of those aluminum thawing plates on the counter, flipping it every so often. It was thawed in about 3 hours. Then I cracked some pepper on it, put a lot of kosher salt on it, wrapped it back up and stuck it in the fridge for a couple hours.
I was also going to do a variation of JoeC's favorite mushroom sauce. I had picked up some shallots and some port wine earlier. First time shallot user. They smelled very strong when I was cutting them, but gave the kitchen an incredible aroma when they were sauteing in the butter and olive oil. So at first I was disappointed that I might as well have used a sweet onion, but there is definitely a difference. I added the sliced shrooms, wine and balsamic vinegar, but instead of the thyme and tarragon I added a little fresh rosemary. I also let it reduce down on low heat with the mushrooms in the sauce.
So, the spud got nuked for a minute and went on the grill direct over a medium flame. I had the grill running about 325F.
The steak went on indirect as I was preparing the other stuff. I had a remote probe in it to monitor.
I gave those grilled carrots a try, too. Not bad, but the sauce needs thickened so it sticks to them better.
At 105F I pulled the probe and turned the burners on under the steak. At this point I realized that I really need to clean my grill again (lol). The flames were a flying. The EVOO on the bread and sauce on the carrots wasn't helping things much either, but if you grill a lot, you deal with these things by working a bit faster and keeping the food moving.
The steak was tender, well seasoned from the dry salt brining, and pink all the way through, just like I like 'em. The mushroom sauce was awesome.