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Reverse seared bone in ribeye for an awesome steak salad

unoriginalusername
unoriginalusername Posts: 1,051
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

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