Reverse seared cowboy steak (bone in ribeye)

[wbf610]

I’ve done a few of these, and every time I see them in the store, I have to buy them since they turn out so well.

Started with a 2.75lb hunk of meat. That’s your average size dinner plate. Sprinkled with kosher salt on one side, then back into the fridge for an hour. Flipped it, salted the other side and fridge for an hour. Pulled it out, seasoned with CBP and garlic.

Got the coal started, and dumped into the smoker, and let it come up to 240. Cleaned the grates, added some hickory and cherry chunks, and slapped it on. Let it go 20 minutes and put the thermometer in. Smoked until ~110. Then seared directly over the coals until 138IT. Was shooting for a post rest temp of 143, since we like ours medium. Tented and rested for 10 minutes. Sliced it, and ate. Wife and kid devoured the main piece, and I was stuck with the cap, oh darn!!

You can see remnants of the grill marks, but I’ve come to realize the rest and foil tent reduce their appearance. Either way it was delicious. Really juicy.

Thanks for looking.

 

[texomakid]

Looks delicious. Yes the reverse sear method is hard to beat.

 

[gmc2003]

Looks really good to me. Not many cowboy steaks available around here.

Point for sure.
Chris

 

[wbf610]

Looks delicious. Yes the reverse sear method is hard to beat.

I use it for all my steaks now. Will be hard to just slap one on the grill.

Looks really good to me. Not many cowboy steaks available around here.

Point for sure.
Chris

Thanks for the like.

Where you located? I got this one at Sams.

 

[gmc2003]

Vermont, we're kinda of steak limited especially in northern part of the state.

Chris

 

[wbf610]

Vermont, we're kinda of steak limited especially in northern part of the state.

Chris

When I make a three hour trip to my parents, I bring an empty cooler. I stuff about 30lbs of bacon from a local butcher in it for the return trip. My wife is spoiled and generally can’t eat much store bought bacon any more after having that stuff. We’ve been out of bacon for a few months now. So I feel your pain. Been thinking of trying to make my own recently.

 

[backpacker048]

What is CBP?

 

[gmc2003]

I bet if you start making the bacon at home she'll forget about the butchers. Our state has a small population. So the local grocers will only stock what they know will sell. We do have a Costco(fortunately), but for some odd reason I don't like to stock raw meat in our freezer. I'm more of a cook/smoke on a wim type of guy. I guess I just have to be in the mood for something that day or night.

Chris

 

[gmc2003]

What is CBP?

Crushed black pepper I'm guessing.

Chris

 

[wbf610]

What is CBP?

Cracked black pepper.

I bet if you start making the bacon at home she'll forget about the butchers. Our state has a small population. So the local grocers will only stock what they know will sell. We do have a Costco(fortunately), but for some odd reason I don't like to stock raw meat in our freezer. I'm more of a cook/smoke on a wim type of guy. I guess I just have to be in the mood for something that day or night.

Chris

10-4. I don’t often store much either, unless something good is on sale.

I’m planning on the bacon. Just need to learn more before I try it.

 

[chopsaw]

I have to tell the truth ,,,, I just looked at the pictures , but don't change a thing . Perfect .

 

[wbf610]

I have to tell the truth ,,,, I just looked at the pictures , but don't change a thing . Perfect .

Thanks for looking. I was afraid the first time to try one for fear of messing up a good piece of meat. So easy to do, and my go to for steaks now.

 

[chopsaw]

OK , I just went back and read it .
I love a cowboy cut . I've done it in the MES with smoke to 120 then on the gas grill to finish .
On the kettle with smoke indirect , then seared .
In the sous vide at 120 for 2 hours then seared .
All good , but love the smoke I got on the MES .

 

[wbf610]

OK , I just went back and read it .
I love a cowboy cut . I've done it in the MES with smoke to 120 then on the gas grill to finish .
On the kettle with smoke indirect , then seared .
In the sous vide at 120 for 2 hours then seared .
All good , but love the smoke I got on the MES .

I do these in my OK JOES 4:1 with royal oak briquettes. I’ll get a kettle next time I’m in need, and maybe cut down on the amount of charcoal needed.

I do them to 110, so my boy will eat it. Too much smoke and he doesn’t like it. He’s only 8, he’ll learn eventually.

 

[chopsaw]

You did a fantastic job . No need to change anything .

 

[Scott Eisenbraun]

Keep the cap your little secret.

 

[tropics]

Looks good from Jersey
Richie

 

[SmokinAl]

That is one good looking steak!
And you got the best piece of it!!
Al

 

[wbf610]

You did a fantastic job . No need to change anything .

Thanks

Keep the cap your little secret.

Shhhh. She knows, we did cap steaks a few weeks back.

Looks good from Jersey
Richie

Thank you

That is one good looking steak!
And you got the best piece of it!!
Al

Thanks Al.

 

[link]

That looks fantastic. Great job. I have always wanted to try one of those.