Smoked and seared a tomahawk ribeye for my new pit’s first cook.
Smoked and seared a tomahawk ribeye for my new pit’s first cook.
by TheSteelPhantom
10 Comments
TheSteelPhantom
Thought I’d share my first steak that I made on the new pit after the initial burn-off and season. Came out great and had plenty for leftovers the next day as well (the pic with the veggies) when I reheated it in sous vide.
– Built a roaring fire (450-500+ degrees) for a few hours to season the pit itself, then sprayed it down with Pam to season the grates and inside.
– Seasoned the steak with just kosher salt, 16-mesh black pepper, and a bit of garlic powder.
– Let the fire die down to about 250°F and smoked the steak for about 1.5 hours until the internal hit 115°F.
– Pulled it off, and built the fire back up, threw on the firebox grates, and gave her a great sear, flipping every 30 secs or so for 2-3 mins.
One of the best steaks I’ve ever had. I dunno that I’ll get it bone-in again ($$$) unless I need another show-piece for someone, but it was certainly a great maiden-voyage cook. 🙂
RTwhyNot
I love you!
chzburgers4life
Looks phenomenal!
HeretoChatnstuff
Looks delicious! Well done 🥩
Edit: well done as in “great work” lol
Sanman2465
Daaaaammm👍
deess17
This looks absolutely amazing!!!
tonyb92681
This is a thing of beauty!
WetwareDulachan
Why do I browse this while hungry…
ScarcityFeisty2736
All that for 1 steak?
Separate-Abrocoma-31
Excellent display of temperature and technique bro. It looks excellent. The use of probes: 🤌🏽
10 Comments
Thought I’d share my first steak that I made on the new pit after the initial burn-off and season. Came out great and had plenty for leftovers the next day as well (the pic with the veggies) when I reheated it in sous vide.
– Built a roaring fire (450-500+ degrees) for a few hours to season the pit itself, then sprayed it down with Pam to season the grates and inside.
– Seasoned the steak with just kosher salt, 16-mesh black pepper, and a bit of garlic powder.
– Let the fire die down to about 250°F and smoked the steak for about 1.5 hours until the internal hit 115°F.
– Pulled it off, and built the fire back up, threw on the firebox grates, and gave her a great sear, flipping every 30 secs or so for 2-3 mins.
One of the best steaks I’ve ever had. I dunno that I’ll get it bone-in again ($$$) unless I need another show-piece for someone, but it was certainly a great maiden-voyage cook. 🙂
I love you!
Looks phenomenal!
Looks delicious! Well done 🥩
Edit: well done as in “great work” lol
Daaaaammm👍
This looks absolutely amazing!!!
This is a thing of beauty!
Why do I browse this while hungry…
All that for 1 steak?
Excellent display of temperature and technique bro. It looks excellent. The use of probes: 🤌🏽