- Jun 28, 2015
- 483
- 296
I been playing with Reverse Seared steaks the last few months. I been doing ribeyes but it is also a compromise between me and "Momma" because see doesn't like fat or any red.
So this time I decided to give a porterhouse a try. That way once completed she gets a Filet and I get a Strip.
I have been doing the Ribeye's @225 mainly because I usually have other stuff in the smoker. I notice a lot of recipes call for lower temps for reverse sear, since the smoker was empty I did this one @180
Porterhouse was 1 1/2 #, dry brine with Dirty Dalmatian for 8 hours. Done with my MES 30 and AMNPS, using my 40/40/20 (Apple/Cherry/Pecan) blend. I pulled at IT of 130 (125 would be better but got to keep Momma happy). Rested 5 minutes before sear. Seared in my carbon steel pan on stove 45 seconds per side with 2 pats of butter.
My notes/comments:
@180 it takes quite a bit longer. 2:15 for this steak.
The steak had a fantastic deep complex sweet smokey flavor, absolutely perfect.
The lower temp/extra time, dried the exterior more, which led to a fantastic sear. Notice the grill marks from the smoker still show through after the sear.
The steak had way more color to it coming out of the smoker, than my ones done at @225
My plan worked, I got the strip, she got the Fillet. After the intial sear, I cut the steaks off the bone (cook gets bone gnawing privileges!), and returned hers to the warm pan with a lid over it to finish it off a bit more to her liking.
I didn't like the Strip as well as I do the Ribeye, no surprise I prefer ribeye normally, but that line of "grissle" on the edge of a strip seemed really tough after this process. Rest of steak was great!
One thing I did like, with all the ribeyes I struggled getting a reliable temp from my probes, both from the smoke, and from my thermopop when spot checking. There are so many fat pockets in a well marbled ribeye that the temp just seems to be all over the map when testing. My smoke says I hit mark, I spot check with Thermopop and I have spots 7 - 8 degree below target and some spots above target. With this porterhouse I didn't have that issue. Would love any feedback/tips/tricks on that issue.
So on to the pics.
Dry brined and ready to spend 8 hours in the fridge.
Right out of the smoker. Notice how much color it has. I was a bit worried that it had overcooked despite all my thermometers telling me it was fine.
After the sear. This is the nicest, most even sear I have gotten, I was really surprise to see the grill marks from the smoker show through.
And the money shot. I won't subject you to a shot of her brown fillet after I finished it off <G>. I did some roasted new potatoes in our Convection Microwave. They came out better than I expected.
Next time I might just have to do a fillet and a ribeye. But I like splitting 1 steak so there are no left overs.
So this time I decided to give a porterhouse a try. That way once completed she gets a Filet and I get a Strip.
I have been doing the Ribeye's @225 mainly because I usually have other stuff in the smoker. I notice a lot of recipes call for lower temps for reverse sear, since the smoker was empty I did this one @180
Porterhouse was 1 1/2 #, dry brine with Dirty Dalmatian for 8 hours. Done with my MES 30 and AMNPS, using my 40/40/20 (Apple/Cherry/Pecan) blend. I pulled at IT of 130 (125 would be better but got to keep Momma happy). Rested 5 minutes before sear. Seared in my carbon steel pan on stove 45 seconds per side with 2 pats of butter.
My notes/comments:
@180 it takes quite a bit longer. 2:15 for this steak.
The steak had a fantastic deep complex sweet smokey flavor, absolutely perfect.
The lower temp/extra time, dried the exterior more, which led to a fantastic sear. Notice the grill marks from the smoker still show through after the sear.
The steak had way more color to it coming out of the smoker, than my ones done at @225
My plan worked, I got the strip, she got the Fillet. After the intial sear, I cut the steaks off the bone (cook gets bone gnawing privileges!), and returned hers to the warm pan with a lid over it to finish it off a bit more to her liking.
I didn't like the Strip as well as I do the Ribeye, no surprise I prefer ribeye normally, but that line of "grissle" on the edge of a strip seemed really tough after this process. Rest of steak was great!
One thing I did like, with all the ribeyes I struggled getting a reliable temp from my probes, both from the smoke, and from my thermopop when spot checking. There are so many fat pockets in a well marbled ribeye that the temp just seems to be all over the map when testing. My smoke says I hit mark, I spot check with Thermopop and I have spots 7 - 8 degree below target and some spots above target. With this porterhouse I didn't have that issue. Would love any feedback/tips/tricks on that issue.
So on to the pics.
Dry brined and ready to spend 8 hours in the fridge.
Right out of the smoker. Notice how much color it has. I was a bit worried that it had overcooked despite all my thermometers telling me it was fine.
After the sear. This is the nicest, most even sear I have gotten, I was really surprise to see the grill marks from the smoker show through.
And the money shot. I won't subject you to a shot of her brown fillet after I finished it off <G>. I did some roasted new potatoes in our Convection Microwave. They came out better than I expected.
Next time I might just have to do a fillet and a ribeye. But I like splitting 1 steak so there are no left overs.