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I smoked a couple of bone-in ribeyes yesterday to about 120deg and then threw them on the grill to sear them. I'll be damned if those weren't the best steaks I've ever cooked. Moist, tender and perfectly cooked throughout with a seared outside. Perfect. I highly recommend trying this reverse sear smoked method.
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
I tried a rib eye a few weeks ago using this method-great results. Unplug your smoke alarm first [ROFL1]Quote:
Originally Posted by Gman
Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .Quote:
Originally Posted by Gman
Try a cast iron skillet. Put in over for 20-30 min @ 350. Switch oven to the Broil setting. Drop a well rubber with olive oil & seasoning of choice steak in pan, for maybe 3-4 min. I toss a few thin slices of butter on top of steak.Quote:
Originally Posted by Gman
Yep a kosher salt, ground black pepper & garlic powder. Have you tried the salt crusted prime rib recipe[s] yet. Fantastic on the smoker with 3-1 hickory - mesquite mix.Quote:
Originally Posted by Jer
Going back to my cheap cuts of meat comment. I've been using shamrocks warehouse in ft fun for pork butt/shoulder & packer brisket. For the money been satisfied with results.
http://shamrockfsw.com/product-categ...oultry-seafood
When Kings or Safeway does the deal on whole prime rib, we buy 3-4. Have them cut 1 or 2 - 5lb roast per , the rest steaks. Those last us till the next sale in Dec.
Chicken was .99 a pound at King Soopers today !
I did brine them. About 14hrs with salt, sugar, a little liquid smoke, and some meat tenderizer. Wanted to try some cure on the brine but couldnt find any when I needed it. Tasted great. Not too salty and not dry at all. Put a standard rub on them and smoked with hickory. Put them on high heat for a few minutes at the end to crisp up skin and set a thin layer of BBQ sauce.Quote:
Originally Posted by Dave
Memorial Day elk loin steaks, bacon wrapped and smoked w/cherry wood chips. Grilled hot, the bacon slows the cooking for an even rare to medium rare doneness. Pretty darned good!
http://i59.photobucket.com/albums/g2...pse3xecfwr.jpg
three racks of babybacks rubbed down and ready for the smoke. Ended up with about 2-2-1 (not quite the full hour after unwrapping and saucing.)
http://i1108.photobucket.com/albums/...psclaqlryb.jpg
http://i1108.photobucket.com/albums/...pseg0bmukm.jpg
And a yummy snack while we waited for the ribs: Candied bacon, made using our homemade thick sliced bacon:
http://i1108.photobucket.com/albums/...psawhsli1c.jpg
http://i1108.photobucket.com/albums/...psoyalz6bi.jpg
outstanding... We've been doing a 2-2-1 with good results. While 3 is the norm, 2 hrs seems to give a good smoked flavor without over powering the meat.