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:
And trimmed and dry brining, with proper beverage for the task at hand:
She's purdy thick!
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.
And here's a side view showing it centered on the X & Y
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.
Here she is purring away, hovering in the 250-260 range, which is perfect for reverse searing.
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.
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.
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.
Temp reached. Thanks to my trusty ThermoPop for letting me know!
Now for the test..
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*.
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:
And trimmed and dry brining, with proper beverage for the task at hand:
She's purdy thick!
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.
And here's a side view showing it centered on the X & Y
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.
Here she is purring away, hovering in the 250-260 range, which is perfect for reverse searing.
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.
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.
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.
Temp reached. Thanks to my trusty ThermoPop for letting me know!
Now for the test..
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*.
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