Fourputt
Head Rules Official
I tried reverse searing tonight. 18oz ribeye, probably 1.5-2" thick. 275 for an hour in the oven, then a couple minutes per side on the kamado. probably could have used 35-45 in the oven instead of the hour, but the flavor and texture were excellent. something I'll continue to work on.
For anything like that you need a good instant read thermometer. I've had an original Thermapen for a long time, but Amazon has similar types for a lot less money. You will be a lot happier with your cooking with a dependable and accurate thermometer. I don't use the old dial types any more because they aren't responsive enough for many foods. I have a Chef Alarm probe thermometer for roasts and the Thermapen to double check the other one, as well as for cooking steaks and chops and other faster cooking foods.
I pan fried a 1½" ribeye last night for dinner - stainless tri ply pan, medium high heat on the largest burner on my gas range. Took it to 120° then let it rest to 130°. Perfect medium rare. Just kept flipping it 2 minutes per flip until the internal temp was right. I basted the top side with the hot oil a couple of times between each flip, and for the last flip I added 2 pats of butter and a rosemary sprig to flavor the basting oil. It was delicious. I could have grilled it, but it was just windy enough to dissuade me from cooking out there in the dark.