"Reverse-Seared Bone-in Rib-Eye Steak" Topic
3 Posts
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| Tango01 | 24 Jan 2026 10:30 p.m. PST |
"When I discovered the reverse-sear method, it took my steak game to the next level. Cooking this reverse-seared bone-in ribeye over charcoal combines the best of both worlds: the slow, gentle heat of indirect cooking and the intense, flavor-packed sear that only charcoal can provide. As the coals smolder and ignite, we infuse the steak with a smoky essence that pairs perfectly and complements a succulent and fatty rib-eye steak. By starting with low heat and gradually bringing the steak up to your ideal internal temperature, followed by a sizzling sear to create an unparalleled crust, you'll end up with a piece of meat that is moist, juicy and packed with phenomenal flavor…"
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Armand |
Shagnasty  | 26 Jan 2026 3:20 p.m. PST |
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| Tango01 | 27 Jan 2026 9:22 p.m. PST |
Totally agree!… (smile) Armand |
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