Should I try large rib eye steaks on the PBC?

[fzxdoc]

I have 6 large rib eye steaks from Sam's Club to either cook or freeze. Don't ask. Suffice to say that ribeye plans fell through--houseguests preferred to eat PBC brisket leftovers. Go figure.

I hate to re-freeze meat (I assume that Sams receives the meat already frozen) so I'd love to cook 'em all up and add the uneaten ones to a Boeuf Bourginon recipe for tomorrow. (Just cooking for two now).

So there are two options: use the smoker box on my Summit and reverse sear or hang the steaks in the PBC (or put them on the grate) and then reverse sear on the Summit. The Summit is easier to set up and clean, of course, but getting a good smoke taste is a bit iffy. I'm thinking that I'd get a more smoky taste with the PBC.

Any expert tips, one way vs. the other?

Kathryn

[David Parrish]

Try reverse searing using the PBC for the low and slow and your Summit for the sear. Check out this post.

[Huskee]

Link doesn't work PB, show us that meat!

[Huskee]

the URL is missing the : after the http at the beginning. Type the : and it goes to the post.

[David Parrish]

Oops. I tweaked it. Hopefully it works now. Thanks for the heads up.

[Jerod Broussard]

Dave absolutely nailed a low PBC cook for steaks....if that is the post he linked above.

It won't load.

He piled about 12 briquettes in the middle of the basket to get a 190-200 pit temp, then took them up to about 115-120(guessing) internal, then reverse seared.

[Huskee]

Agreed Jerod. Perhaps THE best, bar none, steak I have ever seen. I think Meathead will have to include that shot in his forthcoming book.

[David Parrish]

Y'all are being too kind. That said, thank you Sirs!

[fzxdoc]

Thank you so much, Dave. Those photos are awesome. I'm definitely going to give the Parrish Steak Method a try!

Kathryn

[Ernest]

I may have to experiment with hanging a rib eye in the PBC.
It may not get that crust but I bet I could get that edge to edge pink.
I'm not talking reverse sear, just straight PBCing.

[Timkatt]

The crust is the best part though.

[Ernest]

Yes, you're correct on the crust. Especially when it has a bunch of coarse black pepper.