I have three steaks. One Snake River Farms Wagyu Ribeye, one Snake River Farms Wagyu Top Sirloin and finally a Costco Prime Grade New York Strip. They were all in the freezer. I lightly salted, added a bit of fresh rosemary and put in SV for about 2 hours. I’ll pull the Ribeye sooner and place in an ice bath and raise the temperature of the SV to 160 for my wife and daughters steak. They will remain another 45 minutes and off to a ice bath. I’ll season with kosher salt and black pepper and smoke at 225 on my pellet grill for 45 minutes and finish with a quick sear on my gasser with grill grates.
Yes I am ruining a good piece of meat butterflying it to get to medium plus in temp. The goal is for my Ribeye to be a perfect medium rare. They are all on the smoker now and the Ribeye just hit 100 degrees. The gas grill is fired up on overdrive with grill grates to get maximum sear.
The steaks turned out really good. I started late so cooked on the Mak for under 40 minutes prior to searing on the gas grill. My Ribeye was cooked just about perfect. The others were over cooked but as requested. I have been married 23 years and my goal is for my wife to eat her steak Medium Rare. It likely isn’t ever going to happen!
Attached Files
Last edited by dirtman; December 31, 2017, 08:43 PM.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
My problem when I cook steaks is I don't want to stop and take pictures, I want to EAT THEM! Not to mention, once you've cut them open, you're already losing heat... I don't want to eat cold steak, so I usually snarf them down, then look at a plate with some leftover juices and think to myself, "Dang, I shoulda taken some pics of that!"
Oh well... maybe I'll remember next time. Great job. dirtman !
I often have good intentions take photos along the way and miss the money shot. Didn’t photograph another post in comment under AR and @jerodbroussard challenged me.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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