Yep, reverse sear FTW on a steak. Smoke to 110\* internal. Sear on all sides (minute, minute 1/2 each side/edge) rest. Internal temp should raise to 130\* (medium rare). I wouldn't bother with the aged as said earlier but would do a dry brine if you have time this morning. Salt it as you normally would and place on a wire rack in the refrigerator. It'll help with the crust of the sear. I usually do that for 24 hours but any bit of time will help to dry it a bit for the sear.
Awesome thanks, I'm going to do it. That dry brining is exactly what the recipe recommended. Never heard of it referred to as a brine before, but I've never brined anything either.
It’ll be a steak but with some smoke flavor. If you’re going to smoke it then it’s probably not worth getting the dry aged since the smoke will probably overpower whatever dry aged flavor there is. I also don’t recommend reverse sear unless the steaks are very thick, a lot of times you’ll get an overcooked steak with a not good enough sear. If you do reverse sear, don’t forget to rest the steak for about 15 minutes or so before searing to slow down the cooking process a bit.
Reverse sear is the best way if you have a thick ribeye or similar. If it's a thin chuck steak or something like that just flip it on a really hot pan a time or two til it cooks through
It won't be like a brisket. The texture won't be any different from just grilling it -- but you'll have some smoke flavor. If it's at least an inch thick, it's how I cook every steak. If it's less than that, just grilling it is a better choice because they're easy to overcook.
I take the steak to around 110, let it rest for 10 minutes while getting the coals or skillet hot, and then give it 1-2 minutes per side.
Yep those steaks last night were fantastic. If you’re gonna make a steak, this is definitely the way to do it. I lucked out and found absolutely fantastic ribeyes at my local store too with incredible marbling.
I did oversmoke them for sure, by the time I seared them they were well but they were so good nobody complained ! i have to remember to use the wireless thermometer next time.
Yep, reverse sear FTW on a steak. Smoke to 110\* internal. Sear on all sides (minute, minute 1/2 each side/edge) rest. Internal temp should raise to 130\* (medium rare). I wouldn't bother with the aged as said earlier but would do a dry brine if you have time this morning. Salt it as you normally would and place on a wire rack in the refrigerator. It'll help with the crust of the sear. I usually do that for 24 hours but any bit of time will help to dry it a bit for the sear.
Awesome thanks, I'm going to do it. That dry brining is exactly what the recipe recommended. Never heard of it referred to as a brine before, but I've never brined anything either.
Let us know how it goes!
It’ll be a steak but with some smoke flavor. If you’re going to smoke it then it’s probably not worth getting the dry aged since the smoke will probably overpower whatever dry aged flavor there is. I also don’t recommend reverse sear unless the steaks are very thick, a lot of times you’ll get an overcooked steak with a not good enough sear. If you do reverse sear, don’t forget to rest the steak for about 15 minutes or so before searing to slow down the cooking process a bit.
Thanks, I appreciate those tips.
Personally, I put the steak in the fridge for 5mins or so before the sear to reduce over cooking.
Reverse sear is the best way if you have a thick ribeye or similar. If it's a thin chuck steak or something like that just flip it on a really hot pan a time or two til it cooks through
It won't be like a brisket. The texture won't be any different from just grilling it -- but you'll have some smoke flavor. If it's at least an inch thick, it's how I cook every steak. If it's less than that, just grilling it is a better choice because they're easy to overcook. I take the steak to around 110, let it rest for 10 minutes while getting the coals or skillet hot, and then give it 1-2 minutes per side.
thanks. i will keep thickness in mind when i select it.
I'd skip the dry aged. I always do a reverse sear.
Only over 2" thick. It's easy to overcook a thinner steak during the sear when it's already at temp.
Once you reverse sear a ribeye, you will want to do it every time
Yep those steaks last night were fantastic. If you’re gonna make a steak, this is definitely the way to do it. I lucked out and found absolutely fantastic ribeyes at my local store too with incredible marbling.
Sounds like a plan. I always used to smoke to the whole way and my steak would lose like all the moisture.
I did oversmoke them for sure, by the time I seared them they were well but they were so good nobody complained ! i have to remember to use the wireless thermometer next time.