First Reverse Sear Delmonico

Grabbed a double thick cut Delmonico using the reverse sear method for the first time. It might have been a little more medium than the desired medium rare but it was incredibly juicy and tender.

Method:

Dry brined in the fridge for about 4 hours with Kinder’s The Blend. Took it out to bring to room temp for about an hour.

Full basket with the initial setup half moon deflector and grate on one side. Brought it up to about 225 and let it stabilize for about 20 minutes. Dropped it on the rack and let it roll. Took a bit longer than I expected to get up to 120 internal. I thought about pulling at 115 and in hindsight I probably should have.

At 120, I pulled it and tented it with foil. I opened the bottom vent all the way and opened the top vent nearly all the way. It was freezing rain so I didn’t know if I should open it all the way or not. It still got real hot within 10 minutes. Once it was near 550 I put in the other half moon grate on the bottom level, took out the meat probe, and seared about 60 seconds and flipped and turned it. It got so hot, this is also where I may have overdone it a little.

Took it off to rest. Brought the grate up to the normal level and threw some asparagus on above the fire for about 5-6 minutes. Allowed the steak to rest about 10 minutes and sliced.

Overall, really happy with how it turned it out. Definitely need to figure out why the temp gradually creeps up from the stabilized 225 temp. It did the same thing during my first set of ribs but to less of an extent.