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Thick Cut Ribeyes. Smoked and Seared.

Rmartinez2

Smoke Blower
86
56
Joined Feb 13, 2019
Hey everyone

It's been a while since I post but I've definitely been putting in some cooks. Today I was at the store and saw some ribeye roasts in the case so I grabbed a good piece with 2 bones. I messed up and didn't take a pic of it before I cut it into some thick steaks. However I did grab pics of the rest.

Here we go...

Cut the roast into 2 thick pieces about 2 inches thick.
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I set the smoker for 250 using competition blend with a smoke tube of mesquite pellets. I smoked them until they reached internal temp of 125*. I honestly couldn't tell you how long it was as I was just enjoying sitting out there and playing with dogs. Here's where they were at when I pulled them out and set the grill to 475*.
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Once the grill reached 475* I threw them on until they hit roughly 133 to 137 IT. I pulled them and let them rest for about 15 mins. (We only ate one given their size so the other one rested for about an our then I stored it for tomorrow).
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To me, these were some of the best steaks I've had. And I'll be the first to tell you that I'm usually incredibly hard on myself.

I prepped them with just salt, pepper, and garlic. The salt was pink Himalayan. If I could change one thing would likely be to salt them up really well and dry brine them in the fridge for one day. Another note is I would likely do them a bit slower maybe 225 as I think this would render out the fat even more.

Let me know what you all think.
 
Last edited:

fullborebbq

Meat Mopper
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Got my Rib eye Jones going now!!!! Love it! Personal preference is cold smoke, then cook to 128 internal. But these look GREAT!.
 

Jabiru

Smoking Fanatic
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Joined Mar 5, 2019
Awesome looking Steaks, reverse sear is my favourite way also. I run 225f when doing ours.

Juicy with a nice char. Great work.
 

SmokinAl

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It doesn't get much better than that!!
Congrats on making the carousel!!!
Al
 

gmc2003

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Joined Sep 15, 2012
Ribeyes are always a welcome sight around our house, and yours are perfect.

Point for sure
Chris
 

Rmartinez2

Smoke Blower
86
56
Joined Feb 13, 2019
Got my Rib eye Jones going now!!!! Love it! Personal preference is cold smoke, then cook to 128 internal. But these look GREAT!.
I think I'd probably prefer mine closer to this temp as well but you know how it is... Happy wife . . . Lol
 

HalfSmoked

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Awesome nice photos and a great write up. Only thing I would change is they are a bit over done for my taste.

Warren
 

HalfSmoked

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Rmartinez2 Thanks for the like it is greatly appreciated.

Warren
 

retfr8flyr

Smoking Fanatic
OTBS Member
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Joined May 20, 2013
I like to do mine at 200° until they reach 125° internal temp. I will let them wrap them, let them rest a few minutes and then sear them at 600+° on cast iron grates in my Kamado Joe, about 1 minute per side. They come out a perfect 135° med rare with this method and a great sear at the high temps.
 

Rmartinez2

Smoke Blower
86
56
Joined Feb 13, 2019
I like to do mine at 200° until they reach 125° internal temp. I will let them wrap them, let them rest a few minutes and then sear them at 600+° on cast iron grates in my Kamado Joe, about 1 minute per side. They come out a perfect 135° med rare with this method and a great sear at the high temps.
That sounds awesome! I was super tempted to do my charcoal chimney hack but went with it all on the same grill. may give the 200* smoke a try next time. Should be soon, i sent my sister some pics and she was super bummed there was no invite. Her Bday is in may so I'll be making her some.
 

NYRED

Newbie
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Joined Apr 25, 2019
Great looking steaks! I haven't tried steaks on the pellet grill yet. I've always used the low temp cooking and reverse sear method for thick steaks and roasts on gas grills.
 

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