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Cold Smoked - Reverse Seared Cowboy Ribeye

post #1 of 4
Thread Starter 

Greetings All,

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.  


1.8# Cowboy Ribeye - cold right out of the fridge. 


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.  

post #2 of 4

looks good Thumbs Up

post #3 of 4

Tasty looking smoke! I prefer my steaks to be rare- medium rare, so when I do a reverse sear I usually pull them from the smoker when they hit 115°-120° (assuming heat is being used in the smoker) then sear each side quickly. When I cold smoke then sear my smoker temps never get above 40°-42°. I do this with pork chops and steaks that we then pack ad freeze for later use. Next time you give it a whirl do a traditional cowboy grill and throw that steak right on a hot bed of coals!

post #4 of 4
Nice looking steaks! I'd say next time you can save yourself a step and set your smoker to 225°, still use the pellet tray and take the steak to your target temp right in the smoker. Should take around 2 hours. Then rest and sear in the skillet just like you did. It'll take on plenty of smoke and no need to fire up the oven.
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