Reverse Seared Ribeyes for Easter w/ Qview

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seenred

Legendary Pitmaster
Original poster
OTBS Member
Feb 9, 2009
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N.E. Oklahoma
Had a couple of real nice ribeyes in the freezer that I decided to do a reverse sear on for dinner tonight. 

They marinated in Daddy Hinkles marinade and rub for about 3 hours.


After a little more than a hour in the MES, smoker temp of 215*-220*, the steaks are at an IT of 135*.  I had 1 row of Pitmaster's Choice in the AMNPS, and lit both ends to get a good smoke on.


2 minutes per side in on the Brinkmann 4-burner grill at about 475* to get a good sear.


Resting...I really liked the color!


Plated, with some oven-roasted taters that Mrs. Red put together.  Just chunk the spuds, coat in EVOO, then mix in a packet of Lipton onion soup mix and bake for 40 minutes @ 400*.  Easy and delicious.


The money shot!  He was perfect...just past medium rare.  I'm not sure the pic does him justice.


Very juicy and melt-in-your mouth tender, although personally I thought the Marinade was a little too much.  Next time I reverse sear,  I'll probably just do a SPOG seasoning.  But overall it turned out great, and IMHO you can't beat a ribeye.

Thanks for looking.

Red
 
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I'm like you: simple is better.  I love SPOG on steak.  Your cook looks great.
Thanks, Bama. 

Yeah, Mrs. Red really likes the Daddy Hinkles, so I caved.  But I prefer simple so nothing gets in the way of the flavor of that great piece of beef.
 
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Very nice.................
drool.gif
 
You'll change your mind after you dry age then reverse sear. Then that'll be your only way to do steak!

Great looking reverse sear on your Ribeyes!
Thanks, DS!  I'm gonna have to do some research of my own on dry aging. 
 
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