First time doing ribeyes on my Broil King Crown Pellet Grill. Best steaks I have ever made by a long shot:
Salt & Leave in Fridge for 6 hours ? ( I know you can do shorter & longer, 6 hours is all I had)
Seasoned one with more salt + pepper & the other one with meat church gospel rub
Smoked @ 225F for about 40 mins (internal temp 108-110F)
Removed them from grill & cranked it to 600F
Put back on for a few mins each side & pulled @ 135-138F internal temp.
Place on cooling rack with compound butter & tented with tin foil.
by Nutsly90
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Been cold searing more lately because I find a lot of reverse sears are causing large grey bands 🙁