First reverse sear steak!

[blazinfire]

Still dodging in and out of the store when I need supplies... Today was that day.. hit up the local meat department asked for a 2" cut ribeye. Was real interested in reverse searing with the silverbac.

So I set the silverbac to 225 smoked til steak was at 115 it.. and threw it on the gasser for a quick open flame sear. Seasoned with Oakridge carne crosta.

Here's the steak coming off the silverbac

Threw down a pretty good sear..

 

[Randy3269]

Heck yeah...looks great!

 

[blazinfire]

Heck yeah...looks great!

oh man.. HECK YEAH.. it was amazing! LOL

 

[chingador]

That looks perfect. I honestly believe the only way to cook a steak that thick is to reverse sear it.

 

[GrantAshton]

You nailed it. Impressive for your first time!

 

[rwalters]

FanFreakingTastic cook buddy!!!!!!!!!!!

 

[SmokeRingsMatter]

Still dodging in and out of the store when I need supplies... Today was that day.. hit up the local meat department asked for a 2" cut ribeye. Was real interested in reverse searing with the silverbac.

So I set the silverbac to 225 smoked til steak was at 215 it.. and threw it on the gasser for a quick open flame sear. Seasoned with Oakridge carne crosta.

Here's the steak coming off the silverbac

Threw down a pretty good sear..

 

[tom b]

^^^se a typo for what it is dude...

Nice steak blazin!

 

[sudsandswine]

Looks great! Don't be afraid to put a "healthy coating" of Carne Crosta on your steak, it's hard to overdo it IMO. I put it on at a thickness level where you can maybe see meat, sometimes, but mostly not :becky:

 

[blazinfire]

^^^se a typo for what it is dude...

Nice steak blazin!

THERE... I FIXED IT... HAPPY NOW?!!!! haha.. Trust me it was a lot harder to type that than you think. Alot of confusion with numbers lol

Looks great! Don't be afraid to put a "healthy coating" of Carne Crosta on your steak, it's hard to overdo it IMO. I put it on at a thickness level where you can maybe see meat, sometimes, but mostly not :becky:

Yeah.. Well I forgot to do the 50/50 with santa maria.. almost out of all oak ridge rubs. Trying to conserve.. But I had a nice deep thought about this while seasoning the steak..

For a direct cook I will season heavily because it creates a nice crust.. But I was slightly concerned with smoking it first.. I didn't know how the carne crosta would react to the reverse sear method.. main reason why I went light on hit.

 

[sudsandswine]

I often do bone in “cowboy ribeyes” the reverse sear method and I don’t use a different amount than direct cook and it still comes just the same :thumb:

 

[Titch]

Looks pretty well perfect:clap2:

 

[Stingerhook]

Nailed it!!!!!!!!!

 

[Big George's BBQ]

Nicely done :thumb:

 

[Al Czervik]

Looks like you nailed it... :thumb:

 

[Nomamm]

The only way to cook a steak. Nicely done