Reverse Seared Ribeyes

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smokin kat

Fire Starter
Original poster
Oct 5, 2016
Dallas, Oregon
Had a hankering for steak, and found a couple of ribeyes that wouldn't break the bank. 

Sprinkled both sides with some smoked kosher salt, and let them dry brine in the fridge for a couple of hours. 

Next, I sprinkled a bit of sweet beef rub on both sides, then put them into the MAK for about an hour to soak up some smoke.

Then I turned the grill to HIGH, but was feeling hungry and impatient, so only waited for the grill to reach about 415° before I put the steaks onto the searing grate.  Couple of minutes on each side, and we reached 140° IT!! 

It was my first time using a searing grate to get more pronounced sear marks, and thought it was pretty darn good for first go for an impatient girl with a hungry belly. :) 

It had some nice crispy bits of fat on the edges like I love, too!!  

I think next time I'll dial back the smoke time to 30-45 minutes, and allow the grill to heat up a bit hotter before I throw them on to sear.  Note to self-- eat a snack before desperation sets in! :) 
Great Looking Steaks!

Hi Kat...from where I'm sitting, those look terrific!  We love RS steaks, and yours look beautiful!  Very nicely done!  


Awesome looking steaks!!!

We like them rare, so I pull them at 115-120.

But yours look delicious!

Point for sure!!!

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