About a 2-2.5 inch thick ribeye steak I cut from a ribeye roast. Reverse seared to 130. Put on smoker with a Hickory, apple and Oak blend. Smoker temp at 225, smoked until internal was at 115, which was roughly an hour from room temperature. Take off carried over to 120. Then 5 degrees per side on the frying pan in Wagyu beef tallow. Took off at 130 carried over to 135 for a beautiful medium rare.
by JacobyWarbucks
5 Comments
Where the middle thoooooooooo
Looks good 👍
Jesus, that looks perfect. Seriously, perfect marbling and sear.
If I had my own country I’d put a photo of that steak on our flag.
Sa-lute!
Did you sous vide in those bags?