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Featured Cowboy Steak, Reverse Seared


Meat Mopper
Joined Feb 17, 2018
Up in the town of Penngrove (near Petaluma) there is a small, family run butcher shop/meat market. They service local farms and families, and will come out and slaughter and butcher your animals - or, if you're an apartment dweller like me, you can go to their market and buy whatever they have on hand. They smoke some great bacon, have a variety of sausages, and all kinds of other game, all delectable. I took a motorcycle ride up there on Saturday and picked up some bloody mary marinated chicken thighs, some monster thick cut pork chops, smoked polish sausage, ham and swiss sausage ... and a STEAK.



I took this 2+ pound monster out and trimmed the major fat off of it. Then I seasoned it in their house "prime rib seasoning", I put it in the icebox for a few hours to dry brine.


After a few hours, I started up the Yoder YS640S - I set it to 225F, and put the steak in to smoke until it hit an internal temp of 110F - I used Oak pellets.


After about an hour I started up a load Kingsford in my Weber kettle grill. I pulled the steak off at 110F, then did a hard sear on both sides over the blazing charcoal. I basted it with clarified butter than I poached some minced garlic in...) I temp'd it with the instant read thermometer, and pulled it at about 127F .... I brought it inside, and let it rest for a few minutes ....



I got impatient, and decided to put the camera down and eat. It was perfect.

Man, I wolfed that thing down .... so good. So, so good.

Sometimes you gotta treat yourself.

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Joined Aug 1, 2016
Wow that looks awesome. Definitely no need for sides with an awesome steak like that to chow on.


Meat Mopper
Joined Jul 13, 2018
Looks good, been by there many times but never stopped in. Next time try leaving that fat on there for the cook. If you want to trim back, do that afterward to your taste and texture liking.
Last edited:


Master of the Pit
SMF Premier Member
Joined Oct 17, 2014
That's a beautiful thing! I'm with DW, leave the fat alone on a steak, just because it's there doesn't mean you've got to eat it. RAY


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
That looks absolutely delicious!
Definitely a treat in these times!
Nicely done!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Joined Mar 22, 2008
That looks outstanding nice job

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