Reverse seared bone in ribeye for an awesome steak salad

unoriginalusername

Who needs sous vide when you get results like this with the reverse sear method? I smoked (cherry wood) this bone in ribeye steak low and slow over indirect charcoal heat until reaching an internal temperature of 110f when we then cranked the heat for a direct sear over the live fire. Once the crust was perfect on our ribeye we let it rest for 10min before slicing and serving.  Used Fogo black for the rub.

Here is how it came out, and a link to the video for more details, process etc. 




If you'd like to see the video: https://youtu.be/oXF7pVm_pOI

JohnInCarolina

It’s pretty much the only approach I use for thick ribeyes.  Hard to beat the smoke it gets.

Foghorn

That's righteous.

unoriginalusername

Foghorn said:

That's righteous.

Thanks.  Reminds me how much I love ribeye 

JohnInCarolina

The salad looks killer by the way.  Love the added bacon!

unoriginalusername

JohnInCarolina said:

The salad looks killer by the way.  Love the added bacon!

Thanks so much.. thats home cured pork belly bacon.  Sooooo good 

SmokeyPitt

That is perfection. I would have gnawed the meat off the bone if my oldest daughter didn't get to it first. I have not tried the activated charcoal rub but I love the looks of the crust. 

unoriginalusername

SmokeyPitt said:

That is perfection. I would have gnawed the meat off the bone if my oldest daughter didn't get to it first. I have not tried the activated charcoal rub but I love the looks of the crust. 

Thanks so much.  I like the FOGO one more than hardcore black