X-Fire Flame Seared Ribeyes & NY

[civilsmoker]

Stopped by the small town GS to pick up some dry aged Ribeyes on the way home from Va-ca……they only had two so scored them both….

Coated them in salt yesterday to do a dry brine over night.

I missed a pick but also added a NY I had also picked up….

After the dry brine I coated them with kinders buttery steakhouse and some olive.

Put a 1/3 chimney with some cherry splits in to get engaged…..note my hack is to put the chimney over side burner to kick off the flames….

Added a few more mini cherry splits to get some nice active flames!

Bingo ready to flame sear!!!!!!

Now this is what I’M TALKIN BOUT!!! This is flame searing (magic happening)!!!

Got an initial sear and now lifting up the v-grate grate to avoid to dark a sear……

Perspective of cooking in the flame column…..this puts some very nice smokey tone on the steaks!

All the searing is done and the flames toning down so just roasting them to bring them up to INT

The finish over the cherry wood coals!!! The inside of the X-Fire chamber is about 250 so this is a slower finish…… it simulates the hard sear and finish in the oven….. not I do flip and rotate them a LOT keep the cook and color even!

Bingo 125-128 INT and resting

The plate is finished with some corn and an Idaho Baker!

The flame crafted money shot!!!

Nothing but for the X-Fire!!!!

 

[Brokenhandle]

Trying to decide if I like the fire pics better than the food itself! But man... those juices on top of the steak... OH MY! Great fire pics too!

 

[civilsmoker]

Trying to decide if I like the fire pics better than the food itself! But man... those juices on top of the steak... OH MY! Great fire pics too!

I thought the fire pics would catch your attention!

One important thing to note……the flame pics with the steak in them is NOT the same as a flare up from oils burning, ie which cause a bitter smoke tone but the steaks are in the actual wood flames while cold before oils have been released and can burn….this initial sear happens very quickly and creates magic in flavor and juiciness.

After the sear they are air roasted and the the steaks stay under the evaporative INT temp so internal moisture is retained…..the surface does reach this temp but it is minimized due to the initial scorching sear and then slow roast…..

Note, this replicates the 1800 degree salamander flame broiler cooking many high end prime steak houses use…..except it is with natural wood fire rather than gas burner…….

 

[Brokenhandle]

Not near the cook as you... but do know anything cooked over an open fire just tastes so much better!

 

[Chris_in_SoCal]

Looks great.

Now I don't feel so bad about buying that Elk meat.

 

[Brokenhandle]

Looks great.

Now I don't feel so bad about buying that Elk meat.

That could be considered enabling! Stop that lol!

 

[Chris_in_SoCal]

That could be considered enabling! Stop that lol!

Dude you are in Iowa, can't you just stand on your front porch and just shoot one down?

In So Cal you can't shoot anything but even if you could the only wild things are skunks, raccoons and rats.

I have to travel 4 hours to hunt anything and the costs are too much to bare.

The only things I have actually hunted myself were wild bore and birds.

If I want real meat I have to order it online.

 

[Compulsive Smoker]

That looks amazing CS! Another great cook on the X-fire!

 

[normanaj]

That's a plate I'll take anytime.

 

[TexasMuskrat]

Great looking cook, I would definitely eat that up. You are making me think I need a cooker like that, not sure the wife would agree though. Is the cost of the steaks due to the dry age?

 

[JIMSMOKES]

Nice burn! Now you got me craving wood fire steak!
Maria's gettin excited now that the temps are dropping here.