QueBeard
Fire Starter
Here you can see the instructions for this process
www.smoking-meat.com
So my last cook is on the carousel, thank you! And this steak blows that one away in terms of flavor, texture, and eye appeal!
Dry brined in kosher salt, rinsed, rubbed down with olive oil, black pepper, onion, garlic, and cayenne. Then, thrown on the pit boss @200 to smoke until it hit an IT of 115. Then, pulled it to rest and heated the PB up to 500 and opened up the flame broiler. Seared that sucker for 30 seconds on one side, cooled it down to 400, 2 minute sear on the other side. Then threw it on the top rack till IT read 130. Pulled it off to rest. As soon as I pulled it off I poured a rosemary butter mixture on top to soak in.
Crusty, salty, flavor was all the way through. A touch of wood smoke. While it was tender, it was not the most tender steak of my life. But it certainly was the best steak!!
Reverse Sear Ribeye Steaks | Smoked at 225°F, Seared Hot
Smoke ribeye steaks at 225°F, then reverse sear in cast iron or over high heat for edge to edge medium rare with a crusty outside.
www.smoking-meat.com
So my last cook is on the carousel, thank you! And this steak blows that one away in terms of flavor, texture, and eye appeal!
Dry brined in kosher salt, rinsed, rubbed down with olive oil, black pepper, onion, garlic, and cayenne. Then, thrown on the pit boss @200 to smoke until it hit an IT of 115. Then, pulled it to rest and heated the PB up to 500 and opened up the flame broiler. Seared that sucker for 30 seconds on one side, cooled it down to 400, 2 minute sear on the other side. Then threw it on the top rack till IT read 130. Pulled it off to rest. As soon as I pulled it off I poured a rosemary butter mixture on top to soak in.
Crusty, salty, flavor was all the way through. A touch of wood smoke. While it was tender, it was not the most tender steak of my life. But it certainly was the best steak!!
