Quote Originally Posted by Gman View Post
I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.
What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.