Memorial Day Long Weekend
Finally, a 3 day long weekend to relax and cook some food on the bbq!!! We took this opportunity to do a reverse sear on a bone-in ribeye that was resting at room temperature first.
Our goal was to get a medium rare steak, as the process involved the following:
- low temperature for indirect cooking at 250F, checked and turned every 5-10 minutes, which took about 1 hour to reach the internal temperature of 115F.
- Then rested the steak for about 10-15 minutes.
- Finally, seared it on both sides on direct heat once we were ready to eat.
Pictures speak for themselves:
