Posted: 4/27/2026 7:00:43 PM EDT
[Last Edit: Zakk_Wylde_470][Edited]
I kinda regret this one. Spritzed with tallow for a binder, seasoned with kosher salt, cooked at ~260° until 115° internal, then cold-grate seared. This was, without a doubt, the best-tasting thing I've ever eaten in my entire life. I'm legitimately concerned nothing I cook will ever live up to this ??   I pretty much followed this except for the dry-brining and olive oil.  How to Perfectly Cook Steak. Reverse Seared Ribeye on Slow 'N Sear kettle |
Joined:
Aug 2023
Posts:
4235
EE: 67% (3)
TX, USA
|
Originally Posted By gqllc: How long did you let it sit with the kosher salt? What is cold sear I buy the SRF gold filet and I heat from the top with a Big Horn infra red propane grill... The salt was on however long it took to get the grill going. The idea behind the cold-grate sear is that by always moving to a cold section of the grate you end up searing the whole surface instead of making grill marks. Honestly I thought it was a gimmick until I tried it but it turned out really nice. |