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.
I like oak for steaks. Gives it a little spice without being as overpowering as Mesquite. But I have to admit it still changes the flavor quite a bit. Maybe sous vide-ing your steaks would be better?