Ribeyes with cherry smoke

minniemoh

Reverse seared ribeyes left over from the party we had last weekend. 250 over a cherry chunk to 120 and then seared on cast iron. I sprinkled a little Montreal on em and then a little compound butter. I was a little disappointed in mine as it really lacked flavor. Then I at a bite of my wife's steak and I could understand what she was raving about. My son was helping her with her steak and he loved it too. Anyway, it's a lot better than we usually eat on a Tuesday night. 

NPHuskerFL

The only thing lacking is a steak on my plate. Looks damn good!

bgebrent

F'ing gorgeous!!

minniemoh

Thanks guys. I really appreciate it. I like the cherry as it keeps the smoke pretty subtle.

Jeepster47

Good looking chow my friend.

Hmmm ... I'd of never thought Cherry would be good with steak.  When I want subtle the pecan comes out.  

I started pulling from the roast at 120, but am now down to 105 to get the same look as your steak.  Same with vent openings ... I can never get the same results as others when duplicating their vent openings.

YukonRon

These ribbies keep coming at us, and they all look spectacular! Stellar cook, beautiful presentation!

bluebird66

Awesome cook!

minniemoh

Jeepster47 said:

Good looking chow my friend.

Hmmm ... I'd of never thought Cherry would be good with steak.  When I want subtle the pecan comes out.  

I started pulling from the roast at 120, but am now down to 105 to get the same look as your steak.  Same with vent openings ... I can never get the same results as others when duplicating their vent openings.

I don't really get much (if any) carry-over cooking when I do the indirect part at 225-250. I put a little grapeseed oil on the skillet when it was 550-600 with the infrared therm. When I plated them, they were both still in the low 120's for temp. How high are you doing the indirect cook?  

WAHOO_EGGER_CVILLE

Only problem here is I looked this up at work and now am Starving!!  This looks unreal! Great Looking Cook! I have my inspiration for this weekend now!

northGAcock

WAHOO_EGGER_CVILLE said:

Only problem here is I looked this up at work and now am Starving!!  This looks unreal! Great Looking Cook! I have my inspiration for this weekend now!

Good thing you don't work in a reasturant .....

johnmitchell

FAN-FLIPPEN-TASTIC !!!! That is a beautiful steak and a great looking plate.. Perfection.. Congrats great cook..

paqman

Looks good!  We also had ribeyes yesterday.  You did a great job with the reverse sear!

Dyal_SC

Beautiful!!   

Jeepster47

minniemoh said:

I don't really get much (if any) carry-over cooking when I do the indirect part at 225-250. I put a little grapeseed oil on the skillet when it was 550-600 with the infrared therm. When I plated them, they were both still in the low 120's for temp. How high are you doing the indirect cook?  

Steaks are cut 1.5" thick.  Indirect at 300*, pull the steaks and PSWoo assembly at 105* ... carry-over takes them to 110*.  Pull the SW cap and fully open the bottom vent ... takes about 4 minutes to reach 550*.  A spider and a 13" CI grate has been down in the flames since the beginning of the cook.  Drop the steak down on the CI for 45 seconds per flip ... flip three times (four total sears) to a new quadrant each time.  Steaks come out medium rare, but don't have the evenness across the thickness that your steaks showed.

Will try your "low" temp roast next time ... see if that helps.

RAC

Very nice looking plate!

minniemoh

Thanks for all the compliments guys. I really appreciate it.

Mattman3969

Can't believe I missed this one yesterday.  Very nice looking meal.  The color of that steak is jus plain righteous 

StillH2OEgger

Looks great. Well done.

Sweet100s

Beautiful color and plating.