I'd been hearing a lot about the reverse sear technique on steaks lately. All rave reviews - so naturally I had to see what all the hype was about. This was my adventure.
Hit it for two hours with cold mesquite smoke. Temps in the smoker started broaching 100 degrees, so I added another rack in the MES and put a bowl of ice directly above the AMNPS. Kept smoker temp down @ 90 degrees.
Heavy dose of SnP and Garlic - Ready for the oven
Baked on a rack @ 275 for an hour and 15 mins. IT Goal 135
Rested for 15 Mins
Sear in smoking hot cast iron skillet. 1 min per side
Ready to slice
It came out an even medium. Next time I'll try for 125 IT for a bit more rare.
Dinner is served! Note the evenness of the finished temp. Medium throughout.
Overall I was very pleased. Smoke flavor came though nicely. Like previously stated - I would bake a little less time and reach for a 125 degree IT.