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Reverse Seared Cowboy Steaks w/ Q-View

post #1 of 11
Thread Starter 

Picked up a couple of "Cowboy" steaks at a great butcher shop today. Extra thick ribeyes about 2 lbs apiece, and 2-1/2"+/- thick.






A little good vino to go with them.


Dusted with a bit of rub...


...then into the Weber with only my AMNPS below. Smoking with Pitmaster Choice pellets for about an hour. 


TBS coming from the Weber,and coals heating up on the propane burner.


Time to sear. Threw on a couple of burgers for the kid. He's just as happy with burgers as with steak. Fine by me.


These were pretty thick, so I had to grill indirect a little while longer to bring them up to 135°.


Plated with some grilled spring Walla Walla onions, broccoli, and focaccia.


And a perfect medium inside.

Edited by mneeley490 - 6/28/14 at 11:13pm
post #2 of 11

Hello.  Very fine job.  Great looking meal.  Keep Smokin!


post #3 of 11
Looks fantastic. Gotta love a good thick steak.
post #4 of 11
Great looking steaks! Love the reverse sear!
post #5 of 11
Steaks sure look good ! Great lookin meal, hard to beat a good ole RS steak ! icon14.gif
post #6 of 11

Looks great. I'm going to have to give this a try. I have a few smaller ribeyes in the freezer that might get this treatment soon.

post #7 of 11
I've never heard of reverse searing before I joined this site.
post #8 of 11

Gregdad, be warned though.......once your Reverse sear, your steak just won't taste the same if you don't do it :)



Great looking steaks Mneeley!

post #9 of 11
Duely noted
post #10 of 11
This looks yummy..
post #11 of 11
Thread Starter 

I was going to post a thread on my latest reverse sear, when I realized that I already had one.

This was last weekend, and they look pretty similar. The steaks were about 30 oz. each.





Bringing up to temp with a little chunk of apple wood. Nice, blue smoke.



Brought them up to 110°, then moved over direct coals and cranked up the heat.



And plated. I got about halfway thru, and realized that I just can't eat this much anymore.

So, the rest went into some pho soup the next day. Gave it a good smokey quality that the restaurants lack.

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