Reverse Seared Cowboy Steaks w/ Q-View

Discussion in 'Beef' started by mneeley490, Jun 28, 2014.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Picked up a couple of "Cowboy" steaks at a great butcher shop today. Extra thick ribeyes about 2 lbs apiece, and 2-1/2"+/- thick.

    A little good vino to go with them.

    Dusted with a bit of rub...

    ...then into the Weber with only my AMNPS below. Smoking with Pitmaster Choice pellets for about an hour. 

    TBS coming from the Weber,and coals heating up on the propane burner.

    Time to sear. Threw on a couple of burgers for the kid. He's just as happy with burgers as with steak. Fine by me.

    These were pretty thick, so I had to grill indirect a little while longer to bring them up to 135°.

    Plated with some grilled spring Walla Walla onions, broccoli, and focaccia.

    And a perfect medium inside.

    Last edited: Jun 29, 2014
    griz400 and marauder like this.
  2. Hello.  Very fine job.  Great looking meal.  Keep Smokin!

  3. hickorybutt

    hickorybutt Smoking Fanatic

    Looks fantastic. Gotta love a good thick steak.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking steaks! Love the reverse sear!
  5. WaterinHoleBrew

    WaterinHoleBrew Smoking Guru OTBS Member SMF Premier Member

    Steaks sure look good ! Great lookin meal, hard to beat a good ole RS steak ! Thumbs Up
  6. Looks great. I'm going to have to give this a try. I have a few smaller ribeyes in the freezer that might get this treatment soon.
  7. I've never heard of reverse searing before I joined this site.
  8. tr00ter

    tr00ter Smoke Blower

    Gregdad, be warned though.......once your Reverse sear, your steak just won't taste the same if you don't do it :)

    Great looking steaks Mneeley!
  9. Duely noted
  10. This looks yummy..
  11. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I was going to post a thread on my latest reverse sear, when I realized that I already had one.

    This was last weekend, and they look pretty similar. The steaks were about 30 oz. each.

    Bringing up to temp with a little chunk of apple wood. Nice, blue smoke.

    Brought them up to 110°, then moved over direct coals and cranked up the heat.

    And plated. I got about halfway thru, and realized that I just can't eat this much anymore.

    So, the rest went into some pho soup the next day. Gave it a good smokey quality that the restaurants lack.
    mike5051 likes this.
  12. mneeley490

    mneeley490 Master of the Pit OTBS Member

    This technique is just too good to not use. Did this again on Saturday, with a little twist.

    My daughter was having a yard sale, and for some reason, her dog takes exception to people carting off their possessions. So she had to come spend a couple nights with us. It makes her feel special, and she doesn't have to nanny the two grandsons for a while.

    I happened to find about a 1 lb. sirloin in the clearance bin that day for under $3, so I bought the dog her own steak. Yeah, I spoil her; she loves to come over and be my taste tester for my projects.

    So I grilled her steak while the others were coming up to temp in the smoke. Cut up half of it and gave it to her for dinner, then wrapped the rest in foil. Took her back home that night and handed the wrapped portion to my son-in-law. The look on his face when I told him it was the dog's steak was priceless!  [​IMG]  
  13. griz400

    griz400 Master of the Pit

    very  nice job [​IMG][​IMG]
  14. phatbac

    phatbac Master of the Pit

    Its threads like this that makes me proud to be a carnivore!

    Happy Smoking,

    phatbac (Aaron)

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