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Thick Cut Ribeyes. Smoked and Seared.

Discussion in 'Pellet Smokers' started by Rmartinez2, Apr 22, 2019.

  1. Rmartinez2

    Rmartinez2 Fire Starter

    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.
    download_20190422_180032.jpg download_20190422_180027.jpg download_20190422_180034.jpg

    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*.
    IMG_20190422_182625.jpg IMG_20190422_182632.jpg IMG_20190422_182635.jpg IMG_20190422_182642.jpg IMG_20190422_182650.jpg
    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).
    IMG_20190422_184453.jpg IMG_20190422_184500.jpg IMG_20190422_184505.jpg IMG_20190422_184514.jpg IMG_20190422_184520.jpg IMG_20190422_184544.jpg IMG_20190422_184557.jpg IMG_20190422_185427.jpg IMG_20190422_185430.jpg

    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: Apr 23, 2019
  2. fullborebbq

    fullborebbq Smoke Blower

    Got my Rib eye Jones going now!!!! Love it! Personal preference is cold smoke, then cook to 128 internal. But these look GREAT!.
    Rmartinez2 likes this.
  3. Jabiru

    Jabiru Meat Mopper

    Awesome looking Steaks, reverse sear is my favourite way also. I run 225f when doing ours.

    Juicy with a nice char. Great work.
    Rmartinez2 likes this.
  4. Nole4L

    Nole4L Smoke Blower

    How long do you cold smoke your steaks before grilling?
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It doesn't get much better than that!!
    Congrats on making the carousel!!!
    Rmartinez2 likes this.
  6. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Ribeyes are always a welcome sight around our house, and yours are perfect.

    Point for sure
    Rmartinez2 likes this.
  7. Rmartinez2

    Rmartinez2 Fire Starter

    I think I'd probably prefer mine closer to this temp as well but you know how it is... Happy wife . . . Lol
  8. Rmartinez2

    Rmartinez2 Fire Starter

    Thank you! That's awesome I appreciate it.
  9. pushok2018

    pushok2018 Meat Mopper SMF Premier Member

    Awesome looking stakes. Well done! Like!
    Rmartinez2 likes this.
  10. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

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

    Rmartinez2 likes this.
  11. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Rmartinez2 Thanks for the like it is greatly appreciated.

  12. retfr8flyr

    retfr8flyr Smoking Fanatic OTBS Member SMF Premier Member

    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 likes this.
  13. Hawging It

    Hawging It Master of the Pit

    Rmartinez2 likes this.
  14. Rmartinez2

    Rmartinez2 Fire Starter

    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.
    retfr8flyr likes this.
  15. NYRED

    NYRED Newbie

    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.
    Rmartinez2 likes this.
  16. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    Rib eye steaks are simply the best...and yours look phenomenal - LIKE!
    Rmartinez2 likes this.
  17. fullborebbq

    fullborebbq Smoke Blower

    Hour to hour and a half using a smokinsence unit. Or any smoking tube .