All the prime rib talk made me think I wanted to change to reverse sear, but I was scared to risk a 19.5 rib.

Decided to do a practice run and bought a 4 rib roast to cook last night. Problem was, I had to work late and waiting till 10pm to eat didn't appeal to either of us.

Decided to cut it into 1-1/4" steaks, trim and have them that way. Roast made 5 steaks, 3 going into the freezer for later enjoyment. Two went on the BGE. Half an hour later, we enjoyed them at a perfect medium rare.

Didn't get my experience, but did enjoy failing!

Great to fail THAT way -- good-on-ya,

Tinyman

I buy the Prime grade rib roasts every Thanksgiving and Christmas when they are on sale for $9.99 a pound. I do not care for rare meat so I cut them into steaks. I smoke them on the pellet grill slowly until they hit 130. Then I put them on the Camp Chef sear box at 700 until they are 140-150. I love the reverse seared ribeye steak and they are better than any I have had at any restaurant I have been to.

I usually sous vide my steaks but tried reverse sear a few weeks ago on the BGE for the first time. I ran at 250 for 50 minutes, went nuclear and seared them. They pulled at 134 degrees and were beautiful. You know our weather so I'll still sous vide during the winter and just run out to sear on the Egg.