Dining and Cooking
Smoked & Charcoal Seared Bone-In Ribeye
In Steak

Smoked & Charcoal Seared Bone-In Ribeye

For those of you who follow r/Cuttingboards you might recognize this board by u/Bryath43 that he posted last week.

First cook for the new board was a dry aged 1.5 lb bone-in ribeye. I did the usual overnight dry brine (about 16 hours), and then smoked at around 185F to an internal temperature of 120F. I then seared over charcoal for a total of 3 minutes with a final internal peak temperature of 135F during the rest.

by TopDogBBQ

14 Comments

  3. yungEukary0te

    Had to hide my phone from my gf when i was looking at this. OP gonna be the cause of cheating allegations

    Jokes aside – absolutely stunning! Curious how you manage the different temps* in the center vs the bone?

    Also u/bryath43 great work on a stunning board! Love the gradient

  4. duck_duck_zombie

    I dont like your cutting board. The meat is nice tho.

  7. Emergency-Back-4964

    These are better pics than from my wedding bro.

  9. SpyDiego

    Smoking the steak before searing off is the end game for me. Literally no other technique beats it. I normally don’t like smoked meats that much, but for the steak it really brings out the beafiness. 10/10

  12. random_question4123

    Amazing photography skills. So aesthetically pleasing

  13. No-Risk1739

    Oh you fancy!😂… 👏🏾👏🏾👏🏾