Thick Cut Ribeyes. Smoked and Seared.

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Rmartinez2

Smoke Blower
Original poster
Feb 13, 2019
88
57
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:
Ribeyes are always a welcome sight around our house, and yours are perfect.

Point for sure
Chris
 
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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!.

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