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Thread: Reverse seared ribeye

  1. #1

    Default Reverse seared ribeye

    I've been wanting to give this a try for quite some time and I'm so glad I finally did!
    I started with a couple of choice ribeyes, seasoned liberally with kosher salt, black pepper, and granulated garlic. I let them sit for a few hours to draw in the salt and seasoning.
    After letting them come up to room temperature on the counter, I put them in my Smokintex 1400 with only about an ounce of hickory chips @225F. I smoked the steaks until they reached an internal temp of 110F. After that I let them rest while heated up a grill to about 600F.
    I brushed the steaks with EVOO on both sides and seared them on the grill for about a minute to a minute and a half on each side, and then resting them under foil with a pat of compound butter over the top.
    The steaks came out perfect! I don't think we'll ever just girl a steak ever again without smoking them first. It was better than any steakhouse steak I've ever had, and this wasn't even prime meat.
    I put a couple of cobs of corn in the smoker along for the ride, and they turned out great also.
    I love our SmokinTex.Click image for larger version. 

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    Last edited by draper73; 06-18-2017 at 01:30 AM.

  2. #2
    Join Date
    Jun 2011
    Myersville MD


    Great looking cook. Steaks look outstanding. Love me a good ribeye.

  3. #3
    Join Date
    Jul 2010
    North of Dallas


    what kind of compound butter. I make a mean Ancho, Chipotle, Guajillo butter.
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

  4. #4


    Quote Originally Posted by metronome View Post
    what kind of compound butter. I make a mean Ancho, Chipotle, Guajillo butter.
    garlic, thyme, and rosemary. Pretty traditional. I'm liking the idea of a guajillo compound butter though! maybe some poblano or something. sky's the limit!

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