Red's Reverse Sear Ribeyes - 1st on the New Pellet Pit

Discussion in 'Beef' started by seenred, May 5, 2013.

  1. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Did 2 Ribeyes on the new pellet pit this afternoon.  I wanted to see if I could do a smoke and a sear all on the same rig.

    Mrs. Red picked these up at Wal Mart's meat counter.  I asked her to buy the thickest ones she could find, these weren't bad.

    Light coating of olive oil, dusted them with McCormick's Montreal Steak Seasoning.

    Wrapped to rest in the fridge for an hour.

    Into the Rec Tec @ 225*, with a mix of oak/apple/maple in the AMNTS.

    About an hour later, IT is 130*...Time to pull the steaks for long enough to crank up the Rec Tec to 450* and give them a good grilling.

    The steaks went back on the grill for about 3 minutes per side after I got it up to 450.

    Plated with some of our favorite roasted onion taters.  I loved the color, but wish the RT made better grill sear marks.  I'll eventually have to have a sear kit with some of those Grill Grates.

    Money shot...just about a perfect medium, which is about as rare as I can get Mrs. Red to eat.

    Real pleased so far with the new pellet pit.  4 cooks to date, and each is getting better.  Thanks for checking it out...

  2. lu1847

    lu1847 Smoking Fanatic

    Glad you like your new rig. Looks good! Gotta love a good ribeye!
  3. fwismoker

    fwismoker Master of the Pit

    Nice job Red!  looks juicy, i can't wait until i pick up my whole Rib Eye...

    I'll give you a little trick if you want to get a super hot sear really quick...  Go ahead and use the Rec Tec to smoke the steaks but take a charcoal chimney and light up some lump in it.  Put either a  grate over the chimney and sear over the fire or heat up a cast iron pan over it.  Put some olive oil in the pan or on the steaks and sear it that way.  You'll get some great caramelzation w/ this method. 
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking really good Red! Love reverse seat steaks!
  5. Absolutely fantastic! I bet those rib eyes just melted in your mouth. 

    I just learned from you how to do a reverse smoke and another way to marinate the steak.

    Thanks for the tips.


  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks, everyone! Mrs Red really bragged on these, and she's not a big steak eater.

    Thanks for the tips, FWI. I usually sear on a real hot gas grill with cast iron grates, but really wanted to test how well I could do it on the RT without a sear kit or any mods. The only things missing were good sear marks.

    Last edited: May 6, 2013
  7. fwismoker

    fwismoker Master of the Pit

    Red, I've  been using my gas grill to sear too but I've been reverting back to searing over fire more and more.   The neat thing about the charcoal chimney is that it resembles a jet after burner the way the fire shoots up....pretty cool.    Now i have to experiment with searing the steaks on the UDS since i can raise the charcoal basket.    

    What are you paying for your Rib eyes?  I thought i was going to save getting the whole Rib eye but it's still costing me like $ 110...which should work out to around $8 a steak.    Beef is prices are getting insane. 
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mrs. Red never buys anything for regular price.  She found these on sale for $6.29/lb.  They were regular $9.98/lb.  2 nice big ribeyes for about $12.

  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Red those look great good job.
  10. fwismoker

    fwismoker Master of the Pit

    Red i wish my butcher did sales but he's the guy that just does average low pricing and but sells quality meat.  I always hesitate buying meat elsewhere because it isn't near as good.... I wish we had a SafeWay near by because they usually have some deals and it's decent meat.  Where does Mrs Red shop for meat?
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice job on the steaks and potatoes! Red, what did mean when you mentioned sear kit?
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks, driedstick!
    We've got a couple of local supermarkets with decent meat departments.  One is a Harp's, the other is only a NE Okla. chain called Reasor's.  The ribeyes she bought yesterday came from Wal Mart's meat counter, believe it or not.
    Thanks!  Some of the pellet smoker manufacturers sell a set of heat radiating Grill Grates to fit their pits.  I know that the Yoder pellet pits have that as an add-on accessory.  Other pellet pit owners just mod their own.  Rec Tec is about to start offering a set of 3 interlocking Grill Grates that would replace the right side stainless grate in the smoker, making the pit a much better searing machine.  I was also thinking I could just do a simple mod by taking out the drip tray and flame deflector, and replacing with a couple of those heat plates, or flavorizors bars, over the burn pot.   If you haven't heard of those Grill Grates, check out their website:

  13. They took great, Rib-eyes are my all time favorite cut of steak they same to melt in your mouth,if I had the money flameon would be my favorite 
  14. woodcutter

    woodcutter Master of the Pit OTBS Member

    New one for me! Thanks Red.
  15. Great looking steaks Red. I have a rookie question .... does flipping your steak on the RecTec make a difference in the finished product?
  16. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks, Legend! 

    I don't flip the steaks while they are smoking at lower temps (about the first hour - hour and a half, at smoker temp of 225*).  But when I remove them to crank up the grill to sear temperature (450*-500*), when the steaks go back on, they get flipped so that each side sears for about 2 1/2 - 3 minutes.

  17. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good looking steaks Red.

    IMHO...the only way to eat steaks is a good reverse sear...but Mrs. Red needs to learn to have 'em med rare!!!!  

    Great job!

  18. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Appreciate it, Bill!  And I'm with you on medium rare, but I can't seem to convince Mrs. Red...If its red in the middle, she'll say something crazy like, "I can't eat it if its still mooing!"

    I guess opposites really do attract....

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Steaks, Red!!!!

    Taters look super too!!!!

    You're right about opposites----Mrs Bear likes Med-Rare, but NO SMOKE !!!!----Sheeeesh!!!

  20. bear55

    bear55 Master of the Pit

    How long did it take to get to 450 from 225?

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