SNS KAMADO | REVERSE SEAR RIB-EYES | BEST RIB-EYE STEAK | GRILLED STEAK

Описание: In this cook, we used the reverse sear method with the slow n sear accessory to offset cook and grill rib-eye steaks until the internal temp on the meat was approx. 118, then removed the steaks, patted dry, applied some olive oil and crushed black pepper to both sides. After adding another half chimney of red hot coals to the slow n sear, got the temps of the charcoal to a very high searing temperature. Then put the steaks back on directly over the hot coals at one minute intervals, spinning the easy spin grate and flipping the steaks between each time. After two minutes on each side we took the steaks up to 130 F internal for med/rare cook, then removed. we allowed them to rest for 10 minutes. The steaks turned out beautiful.

All Music used was from the YouTube Music Library
Iron Fist
Three Kinds Of Suns
Swagger
Wrong
All Aboard

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