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.
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.
