It’s been a busy few weeks. Other than grilling the occasional bratwurst, I haven’t been able to do much.

We needed an easy dinner tonight, so my wife prepped some stuffed peppers and brought a fairly thick ribeye home. While she got the peppers ready, I salted the ribeye and let it hang out in the fridge while I got the grill started. Last time I posted a steak, Hossenfeffer suggested a reverse sear, so that’s what I did.

I got the egg up to 350ish F because that’s what the peppers needed. I put the heat deflector in and gave the peppers a 15 minute head start. Then I prepped the thermometer and set a target of 120F. It took about 15min, which was fortunate because that’s how much longer the peppers needed.

I wasn’t prepared for how hideous the steak looked after 15min, but I soldiered through the horror and let it rest in a foil tent while I pulled the (very hot) heat deflector out and opened the vents all the way. Once I hit about 575F I opened the grill and threw the steak back on for 30s a side.

I’m pretty happy with the results. The peppers (with a cooked filling of mushrooms, hazelnut, and goat cheese) turned out great and went really well with the steak. Definitely trying both again. Thanks for the suggestion!