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Reverse-searing a MONSTER ribeye!

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    Reverse-searing a MONSTER ribeye!

    On the menu tonight is a monster 2lb, 2" thick CAB ribeye. They were on sale & it's been a LONG time since I've treated myself to the sacred cow, so tonight's the night.

    I'll try to document the process, including the beef love and the sear (if possible).

    To start out, here's the ribeye pre-trimmed: Click image for larger version

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    And trimmed and dry brining, with proper beverage for the task at hand: Click image for larger version

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    She's purdy thick! Click image for larger version

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    I added a little bit (not too much!) of no-salt Big Bad Beef Rub, since I love the peppery profile. Dry brined for about 3 hrs.

    Here I'm gauging exactly how far I want my temp probe to go in. Click image for larger version

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    And here's a side view showing it centered on the X & Y Click image for larger version

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    Here's my setup on my Smokey Joe- very crude foil imitation of a Smokenator, which is functioning as more of a baffle or heat shield. A dozen or so reused K-ford briquets left over from yesterday's beef rib cook. And a chunk of red oak to get that CA tri-tip flavor.

    Cooker probe in little foil ball, and monster ribeye on "far" side. Click image for larger version

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    Here she is purring away, hovering in the 250-260 range, which is perfect for reverse searing. Click image for larger version

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    Fat trimmings tossed into the skillet to make Beef Love (found in the tan sidebar about halfway down on this page) The cats get the rest.

    Click image for larger version

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    When the steak IT hits about 100* I start some more charcoal for the sear.
    When it's ready I setup the firebox of my offset with a charcoal bowl full of the glowing ashed-over briqs, and I set my food grate right on top of the bowl giving me 1" or less clearance between food & heat. Click image for larger version

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    When the steak hits 10-15 below your target temp (135 for me, for medium rareish), paint beef love on one side and transfer it to the searing grate. Put the painted side down and paint the other (top side). Rotate every 10-15 sec to NOT get grill marks.

    Flip over every 60-90 sec. Repeat this turning & rotating procedure until you reach your target temp.
    Click image for larger version

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    Temp reached. Thanks to my trusty ThermoPop for letting me know!

    Click image for larger version

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    Now for the test..
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    You know how people always say "the best one I've ever done"? Well, it was. Just ask Pit Boss.


    Done over charcoal and red oakto medium rare 135*.
    Attached Files
    Last edited by Huskee; October 9, 2014, 07:10 PM.

    #2
    One word: EPIC!

    Comment


      #3
      That reminds of those Cowboy ribeyes from Double R Ranch... they are 2 pounders also.

      Comment


        #4
        MGD & and red meat.....what's not to like? Looking forward to the final product. Just did pulled pork and tenderloin earlier this week. I think I have a new task in mind after looking at this. This is why I am a member of PETA! And for those of you going whaaa.....???? My group affiliation stands for: People Eating Tasty Animals!

        Comment


        • Mayhem Mike
          Mayhem Mike commented
          Editing a comment
          Like I always say, "There's room on earth for ALL of God's creatures . . . right next to the mashed potatoes!"

        • Huskee
          Huskee commented
          Editing a comment
          Lol Mike, very true!

        • David Parrish
          David Parrish commented
          Editing a comment
          MM I like how you think!

        #5
        Oh this is going to be good!! Lots of pics please

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          You got it!

        #6
        Yum!! Makes me sorry I didn't get to cutting up my whole ribeye yet. Tomorrow, for sure.

        Comment


          #7
          Bump, I updated the pics above!

          Comment


            #8
            If I had me one of those medals I'd be slappin it on here. AWESOME cook, awesome post.

            Pic 11 is like the coolest EVER!

            Last edited by Jon Solberg; October 9, 2014, 06:59 PM.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Thanks Jon, I was pleased how well it turned out too!

            • Jon Solberg
              Jon Solberg commented
              Editing a comment
              I am so stealing the smokey joe thing. I've been using it for the sear. Thats too cool

            #9
            NICE! Great pics, great writeup. Thanks for sharing!

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Thanks Henrik!

            #10
            If I get a big buck this year I will definitely treat myself to one of those. Course meat prices might be half of what they are now by the time I even see a big buck while hunting

            Awesome job!!!!!!!

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Thanks JB. You'll get that buck.

            #11
            Wait for it.....

            Comment


              #12
              Wait foooooooorrr iiiiitttttt..................

              Comment


                #13
                Wait ffffffffffffooooooooooooooorrrrrrrrrrrrrrrrrrrrrr iiiiiiiiiiiiiiiiiiiitttttttttttttttttttttttttttttt ttt........................

                Comment


                  #14
                  BAM.. MEDAL!!!
                  Click image for larger version

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                  Comment


                    #15
                    Originally posted by Jon View Post
                    If I had me one of those medals I'd be slappin it on here. AWESOME cook, awesome post.

                    Pic 11 is like the coolest EVER!


                    I agree that pic is DA BOMB!

                    Comment

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