I smoke them for an hour at 200-225 to 115 internal then sear on a cast iron for 45s-1m each side, optionally butter basting halfway through second side.
However, I feel like the outside of the steak is so intensely rich now, that I don’t taste the umami of the meat inside. I suspect the smoke is the reason for this overwhelming richness. I like a slight smokiness with my fatty cuts and the amazing drying effect of reverse sear smoking. I’m thinking of just smoking at 250 from now on but lmk what yall think.
Also lmk how I did!!!
by weebstonks1214
29 Comments
That looks absolutely gorgeous. If you feel like the smoke is overwhelming I get it, but the eyeball test says it’s perfect.
I reverse sear smoke large pieces like maybe 2 lbs or more. I like them better smoked than oven then sear
Yeah I’m [redacting] in my pants on that. It’s amazing. If anyone hates on a different style cook they’re just a hater and the old saying goes “don’t hate the player hate the game” so if you hate this steak you hate steak. Play on player, you’re holding court.
using smoke as part of a reverse sear is always fantastic, I still need to see how it compares to using coals
I’m personally of the opinion that this looks good and I wanna eat it.
> the outside of the steak is so intensely rich now
What wood did you use?
Please send me a sample to review
A smoked reversed sear steak is only second to charcoals
Big fan
https://preview.redd.it/u5s9d2zr3iqg1.jpeg?width=3072&format=pjpg&auto=webp&s=701a848add638a971b6fd8089a8a6bc05475eb67
You didn’t cook it right so please send it directly to my address so I can properly dispose (eat) of it 😜😋
If you find it’s a tad too smokey, do half the cook on the smoker & the second half in the oven. Then sear as usual
yes if they look like that
I feel like I’m in love…
If you really liked smoked meat then go for it but personally I don’t want to take away from the ribeye flavor which I think is perfect without that much smoke flavor
I don’t like it. I like it for roasts like filet or prime rib, but for a single ribeye it changes the flavor in a way I don’t enjoy.
I’m down
Should be served with a pancake.
Looks good before the ketchup or whatever the red stuff on it.
Did you brush this with something?
I’ve done this several times and it is stellar!
I’ve not had one but I think I need to fix that all of a sudden
I cook my ribeye in a very similar way. I do 225 until internal hits around 110-115 for ribeye. 105 for more lean cuts. What kind of wood are you using for the smoke? If you use fruit wood like apple or cherry you shouldn’t get overwhelmed by it. If you’re using something like mesquite, then yeah that could overdo it.
This is the only way I cook my ribeyes for quite some time now. Don’t forget to finish it with butter and herbs when you sear.
How do I feel about smoked ribeyes? Warm and fuzzy.
I would absolutely devour though it’s not perfect – the fat doesn’t look rendered to me.
I enjoy a touch of smoke.
I really dislike smoked steak personally.
Dude. That is straight up steak porn to me.
I started buying a half rib roast, bone in and putting spg rub on it and smoking it. No reverse searing. Best damn steaks I’ve ever made at home.
Edit: someone else commented about the fat not being rendered and I have to agree with them. I just read your method and 1 hour isn’t long enough to render that fat. Maybe next time smoke it at a lower temperature and a longer cook. Or finish it in the oven at a really low temp. Im sure it was still delicious though
Not for me but probably tasty