Weighed the ribeye at 1.85 lbs and salted with Diamond kosher based on saltyourmeat’s recommended amount. Put in the fridge overnight and then a few hours before cooking, I rubbed it down with some Wagyu beef tallow and my homemade chili powder rub.
Smoked at 150F for right around 3 hours to an internal temp of 120F. Immediately threw it onto a rip roaring grill and seared for 3.5 minutes. Peak internal temp was 140.3F.
by TopDogBBQ
7 Comments
I think we need to change the name of this subreddit to foodporn.
I’m assuming your smoker and grill are two different pieces of equipment. I’ve tried this on my Weber but it takes time for me to remove the meat, get it hot and then get the sear I want. I might be missing something idk.
Damn those are nice pics. Very nice camera.
Steak looks great. Can you tell me more about your photography and lighting setup?
The challenge it’s to time right the oven time and then not over do the sear. I love reverse searing
Holy shmoly looks phenomenal
Man that looks delicious. Those Dalstrong knives are hot garbage though.
Maybe I’ve done something wrong. But the few times I’ve done the dry brine, the texture comes out very off for me. The meat and fibers don’t feel as “loose” compared to when I just salt right before cooking and throw it on the grill. It’s at all like a jerky but it’s headed in that direction if that makes sense