Weighed the ribeye at 1.85 lbs and salted with Diamond kosher based on saltyourmeat’s recommended amount. Put in the fridge overnight and then a few hours before cooking, I rubbed it down with some Wagyu beef tallow and my homemade chili powder rub.
Smoked at 150F for right around 3 hours to an internal temp of 120F. Immediately threw it onto a rip roaring grill and seared for 3.5 minutes. Peak internal temp was 140.3F.
by TopDogBBQ
20 Comments
That looks like a lot of salt, not criticizing, I must be really under seasoning. Looks delicious none the less!
It’s godly.
What meat thermometer do you use? My old Bluetooth one doesn’t seem to reading temps very accurately, so I’m in the market for a new one.
Looks amazing!
Meh
looks incredible
Absolutely gorgeous!
Nice!
Bud that’s a BEAUTIFUL STEAK, damn near perfect. Cooked AMAZING. And beautiful photography man, professional.
I’ve never cooked as low as 150… honestly didn’t know that was even possible.
Also what is a cowboy ribeye, I’ve ate one. I just don’t know what makes a cowboy ribeye different than a regular ribeye.
Reverse cowboy. What a move.
Looks really good but it looks like a bone in chuck steak. The fat break lines are similar to chuck roast.
Excellent photography and that ribeye looks mouthwatering.
I know that tasted good. Nice work!
Super nice job all around my friend.
You even had a nice knife on the board with good lighting!!
Got a whole photo studio for the steak 🤣 regardless it’s looks amazing.
Your internal measurements seem to be accurate. That meat looks to be a solid medium. Looks delicious. Nicely done.
This level of ‘tism with mood lit photos of steak is what I’m here for. Well done
Your steak cooking skills AND your food photography skills are immaculate. A+.
Video is not my forte, but here is one of this particular cook: https://imgur.com/gallery/low-slow-reverse-sear-cowboy-ribeye-FERDdOr
Don’t know if I want you to make me a steak, or photograph my wedding. Beautiful