How To Reverse Sear a Ribeye

Welcome back TiteWatch. Today we are going to be cooking some steak and I want to show you how to do a reverse sear using the product called the TurboStream. So this is the ring that you start with with the TurboStream system. Everything else fits into the hooks on this ring. So I'm going to line up this piece right here, the T, with the back center of my egg. So 12 o'clock if you're looking at your egg. The system hooks in with what's called a dovetail. This is a dovetail end and it fits into the groove on the other side. This is joinery that's used a lot in woodworking and it's considered one of the best joints in woodworking because once it's together it can't be pulled apart. So it just fits together right on top of your fire box which is the bottom part. And you can see the joinery right here where the dovetail fits in together and then right here is the piece that I was saying should be at 12 o'clock. The next step is to just put your firing back into place. I find it easiest to grab it from the inside and slowly drop it back down onto the ring. One question I'm sure many of you will have and it's the same question that I had is will my kick ash basket fit inside this system? And the answer is yes. You have to tilt it to one side and you can simply lower it right down so it does fit while the rest of the system is in place. Now that I have the ring in you'll see that there are tabs all around it and that's what holds all the other components of the TurboStream system. I want to go ahead and show you all the parts of the system. The first part is the divider and it slides easily right down in the center. And this actually divides your fire box in half. So if you only want to cook on one side of the grill you can just fill up one side with coals and you can just cook on one side. The next feature of the TurboStream is the basket. It's kind of a raised grid basket and it slides under and you can cook a little closer to the coals. It's only a couple of inches away from where your grate would sit. So you're cooking closer to the coals getting hotter temperatures for searing. And the part I'm going to be using today is the indirect heat deflector. You can see it has fins to let some of the heat through and it simply goes in like this and covers and you get a nice indirect heat cooking deflector. Another cool feature of these is that your standard ash tool slips into the grate so when it's hot and you want to remove one you can lift it right out and set it off to the side without having to use your gloves. So I've added my lump almost to the top of the firebox just below the ring here. Make sure my lower vent is all the way open. My upper vent is all the way open. I'm going to use one of these tumbleweeds made by FOGO and shove it down in there and go ahead and light it. Put a little bit of the coals on top of it here. And that's how I'm going to get my charcoal started. I'll leave it open for three or four minutes and then I'll come back and close it down and let it get a good fire started and then we'll start adjusting grates and getting our heat deflectors installed. Now that I have a pretty good fire going I'm going to use my ash tool to insert the heat deflector on both sides. And I'm going to close the egg and try to get it dialed in for steaks around 250 because I'm going to do a reverse sear so somewhere between 200 and 250. I have my internal temperature up to 130 degrees. I did flip them one time but that was really just to get seasoning on them and now I'm going to take off the steaks and typically I would remove the heat shield and get the grill up to 500 or 600 degrees so right now I'm going to go ahead and show you how that would happen and then I'm going to show you what I did to cheat just a little bit. So once again using the ash tool I can lift these easily out. I don't have to get my gloves out to do this. I'm going to move this grate to the other side, just flip it around here. I'm going to remove the other side of the turbo stream heat deflector. I replaced my cast iron grate and typically I would now close the egg, open it up completely by taking the cap off, and open the bottom completely. Instead I've preheated my cast iron pizza pan in the oven so that I can use it for searing to speed up the process. We cooked bacon this morning so I kept the grease. I'll put my bacon grease on here. And you lay your steaks on to sear them for about one minute on each side. Using the reverse sear method, if you get your steak to about a 130 degree internal temperature and then sear it on a hot skillet for a minute on each side you will get a great medium rare to medium finished steak, which is my favorite way to eat them. I hope you guys enjoyed this video. If you did, give me a thumbs up and subscribe to my channel. If you have any questions, post them in the comment section below and I'll respond as soon as possible. Feel free to click any of the links on the screen to see some of the other videos I've recorded. Happy egging!