Reverse seared strip

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Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Feb 2, 2014
Rhode Island
After seeing civilsmoker civilsmoker post on the same subject I had to have me some too!

These were spiced with spog and a tiny pinch of habenero powder then put into the MES with a 1/4 tube of char/hickory dust. Smoked to 115 and then reverse seared on the Q. Simple side of steamed green beans and Nathan's onion rings.


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Looks good to perfection and a beautiful plate! Love some onion rings to go along with that fine steak! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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