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Reverse seared bone in ribeye for an awesome steak salad
unoriginalusername
Posts: 1,087
in Beef
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
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
Comments
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It’s pretty much the only approach I use for thick ribeyes. Hard to beat the smoke it gets."I've made a note never to piss you two off." - Stike
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That's righteous.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:That's righteous.
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The salad looks killer by the way. Love the added bacon!"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:The salad looks killer by the way. Love the added bacon!
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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.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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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.
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