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
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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