On Saturday, I was having a few people over so I had the market slice four steaks, 2" thick to reverse sear and serve with JJ's Au Jus recipe. I mixed Montreal Steak Seasoning (75%) with Smoked Sea Salt (25%), rubbed them, wrapped them and let them rest in the frig for about 4 hours.
I smoked them for about an hour at about 210 degrees using Jack Daniels Oak chips over a pan of vegetables as suggested in JJ's excellent Smokey Au Jus recipe on this site.
After an hour, the internal temp was 115 degrees so I pulled, wrapped and put them in a cooler to rest while I finished the au jus sauce (about 30 minutes). When the au jus was about ready and was simmering, I went out and seared the steaks on my searing burner on a Kenmore Grill for between 90 - 120 seconds on each. We sliced them up and served them with the vegetables from the au jus recipe which were great and had a great steak and smoke flavor. The steaks came out very moist, rare to medium rare, very tender and the au jus sauce was a perfect addition (i also made bluse cheese butter to along with them.
I want to thank everybody on this forum for their help. I had never heard of reverse searing until I read about it on here and do it a lot -- it has always produced great results. Thanks also to JJ, his au jus rocks! I followed his recipe almost exactly and only added two packets of Swanson Beef Flavor Boost to the au jus because, whether I'm using it for injecting beef or making a beef stock, it always comes out great.
Thanks from Virginia,
Scott
I smoked them for about an hour at about 210 degrees using Jack Daniels Oak chips over a pan of vegetables as suggested in JJ's excellent Smokey Au Jus recipe on this site.
After an hour, the internal temp was 115 degrees so I pulled, wrapped and put them in a cooler to rest while I finished the au jus sauce (about 30 minutes). When the au jus was about ready and was simmering, I went out and seared the steaks on my searing burner on a Kenmore Grill for between 90 - 120 seconds on each. We sliced them up and served them with the vegetables from the au jus recipe which were great and had a great steak and smoke flavor. The steaks came out very moist, rare to medium rare, very tender and the au jus sauce was a perfect addition (i also made bluse cheese butter to along with them.
I want to thank everybody on this forum for their help. I had never heard of reverse searing until I read about it on here and do it a lot -- it has always produced great results. Thanks also to JJ, his au jus rocks! I followed his recipe almost exactly and only added two packets of Swanson Beef Flavor Boost to the au jus because, whether I'm using it for injecting beef or making a beef stock, it always comes out great.
Thanks from Virginia,
Scott
