mattman209
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In all honesty my favorite way to make ribeye is doing a reverse sear. You don’t need a grill for that. Just an oven and a cast iron skillet. Comes out with a perfect crust, juicy, and evenly cooked to your preference. I will add that if it’s not rare, or medium rare, then you shouldn’t be eating steak anyway.Living in an apt sucks. I want to grill a steak so bad. QQ
That sounds good. I also use an iron cast skillet for my steaks but I've never tried a reverse sear. It's been so long since I've had a grilled steak, I really miss it though.In all honesty my favorite way to make ribeye is doing a reverse sear. You don’t need a grill for that. Just an oven and a cast iron skillet. Comes out with a perfect crust, juicy, and evenly cooked to your preference. I will add that if it’s not rare, or medium rare, then you shouldn’t be eating steak anyway.
It’s delicious.That sounds good. I also use an iron cast skillet for my steaks but I've never tried a reverse sear. It's been so long since I've had a grilled steak, I really miss it though.
Delivery day. This thing weighs in at 1700 lbs! No fun moving this beast around.
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That sounds good. I also use an iron cast skillet for my steaks but I've never tried a reverse sear. It's been so long since I've had a grilled steak, I really miss it though.
Do tell more! How do you do it?In all honesty my favorite way to make ribeye is doing a reverse sear. You don’t need a grill for that. Just an oven and a cast iron skillet. Comes out with a perfect crust, juicy, and evenly cooked to your preference. I will add that if it’s not rare, or medium rare, then you shouldn’t be eating steak anyway.
Season how you like since that’s subjective. Make sure you season one side and let sit for around 45 min. Flip and repeat. Then stick in oven at 300 on a rack. Use tinfoil to catch juices.You’ll need a temp probe. Once it reaches about 120 then take it out and stick the cast iron on the stove at almost high heat. I add ghee to the skillet but you can use butter or whatever I suppose. Once hot sear for about a min each side. Take out of skillet and let rest for about 10 min. Enjoy.Do tell more! How do you do it?
Wasn't hungry before, now I am?! Must have the scoobiesView attachment 235475
On a serious note though, letting your meat get close to room temp before cooking is advisable as well. Pull it out the fridge a half hour or so before cooking.
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Additional points for ghee! why couldn't we have a word of the day?Season how you like since that’s subjective. Make sure you season one side and let sit for around 45 min. Flip and repeat. Then stick in oven at 300 on a rack. Use tinfoil to catch juices.You’ll need a temp probe. Once it reaches about 120 then take it out and stick the cast iron on the stove at almost high heat. I add ghee to the skillet but you can use butter or whatever I suppose. Once hot sear for about a min each side. Take out of skillet and let rest for about 10 min. Enjoy.
Disclaimer. All my temps except the actual probe temp are dependent on your stove and oven and steak thickness. It may take a bit of experimentation but that’s the jist of it all.
It’s one of those “weird” words to me. I use it since it tastes like butter but has a higher smoke point than butter. Plus it’s actually a little better for you.Additional points for ghee! why couldn't we have a word of the day?
The Bull! A good friend of mine has one. And that Blackstone. Those Rectec’s are awesome.My setup…recteq rt-700 pellet grill and a 36 inch Blackstone griddle with built in air fryers. There also is a small electric smoker behind me in the photo. I also have another grill on my side porch but I never use it. I have a small kitchen downstairs in my basement so it’s just easier to cook downstairs on my front porch. Plus, I have a refrigerator full of alcohol ha ha
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That’s pretty medium isn’t it? Looks a tad over cooked
I have these weird lights over where we eat. They make everything look weird. I hate them. My wife likes them. Internal temp was 120 before the sear on each side. But it sat for about 5-7 min before the sear also.That’s pretty medium isn’t it? Looks a tad over cooked
This is why you never forget leg dayDelivery day. This thing weighs in at 1700 lbs! No fun moving this beast around.
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Have you tried tallow? I prefer it to almost any other cooking fat for high temp cooks. Also can save a lean brisket too.It’s one of those “weird” words to me. I use it since it tastes like butter but has a higher smoke point than butter. Plus it’s actually a little better for you.
I thought moving my Big Green Egg was a chore…..Delivery day. This thing weighs in at 1700 lbs! No fun moving this beast around.
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