Ribeye Steaks - First Try

[WaikikiWayne]

I Well, new ground broken today - Smoked a couple of Ribeye’s today. Only used Kosher Salt & Fresh Ground Black Pepper. Hickory Smoke on CampChef SG Woodwind; internal temp to 120°, Reverse-Sear 1-Min on each side, rest & slice. Opened a nice bottle of wine and enjoyed. I want them a little more Rare next time. Thoughts?

[EdF]

That's great. You want them a little more rare next time! ;-)

Welcome!

[Fire Art]

I like mine with little more red but dang they look good enough to eat

[Fire Art]

Looks Delicious and Nutritious

[RonB]

Next time try searing starting at a lower temp. Also, I flip every 30 seconds to prevent too much grey meat on the sides.

What was your "low" temp? I shoot for ~ 225* for the low and blazing hot for the sear. The higher the low temp, the wider the grey band will be.

[WaikikiWayne]

I had them on 225 degrees. I just need to take them off sooner. Maybe @ 115° internal. This is why I’m on this site... trying to learn 😀

[Ahumadora]

For whole rib eyes I pull at 117F then cut them into fat slices for the grill.

[jgg85234]

Looks like good eating. Only thing I see is maybe start with thicker ribeyes.

Best regards,
Jim

[RonB]

I agree - I like 1.5" minimum.

[tbob4]

That's what I thought too, Jim. Great advice. But not too shabby at all for a first try and it looks delicious.

[Santamarina]

Either take it off sooner or get your sear temp higher! My experience is that if the sear temp is low it takes too long to get the exterior color and internal temp creeps up.

[McEDaddy]

I had trouble getting the perfect seat on a NY strip I made lest night on the Weber gasser. I’m convinced a griddle top will fix the problem

[Santamarina]

Maybe cook in the smoker until ready to seat, then get a cast iron skillet piping hot and full of butter for the sear!

[Mr. Bones]

Looks like a right tasty experiment, brother!

I'd tuck into that plate full, with no reservations, whatsoever!!!

Nice Job!!!

[tbob4]

Could not have said it any better!

[jgreen]

Nice cook. Pulling at 120 should still be pretty rare, but the sear might have carried them a bit high. The sear so looks great though, so probably pulling a bit earlier is the right solution.

[Troutman]

No reservations here what-so-ever. Great lookin’ meal, just tweak you technique and they’ll be singing your praises !!!

[JGo37]

Is that a Choice grade? With Prime you might get a bit rarer with more rendering going on while doing exactly the same thing. When you're shooting for what you want, it can really vary a lot by purchase, by grade, by outside temp, etc.

[DWCowles]

They look great to me. Thanks for making me hungry.

[EdF]

Welcome back, Darryl!

[Red Man]

Thicker steaks and shorter sear. With thin steaks like that you don’t need to reverse sear. Just cooking them over high heat until seared will get them medium rare.