Steak and eggs for breakfast

[Third Eye]

Originally Posted by Buzz

I do a 3/4" steak 2225, sear 2 min each side in cast iron, pop it in the oven at 450 for another 2 and a rest for 5.

I do a 2" ribeye slow and low using a two zone technique on the weber. Try to stay between 250-300. Takes between 45 minutes and an hour to get up to temp. Once it reaches around 110-115 internal I add fresh red hot coals, lower the grill to about an inch above the coals, brush on some rendered fat, then sear each side for roughly 4 minutes until it looks just right. Better than any steakhouse. Well, better than any steakhouse that costs less than $50 a steak.

[Fire Me Boy!]

Originally Posted by Third Eye

I do a 2" ribeye slow and low using a two zone technique on the weber. Try to stay between 250-300. Takes between 45 minutes and an hour to get up to temp. Once it reaches around 110-115 internal I add fresh red hot coals, lower the grill to about an inch above the coals, brush on some rendered fat, then sear each side for roughly 4 minutes until it looks just right. Better than any steakhouse. Well, better than any steakhouse that costs less than $50 a steak.

Reverse seat is legit.

[Third Eye]

Originally Posted by Fire Me Boy!

Reverse seat is legit.

In the immortal words of Walter White, "You're goddamn right."