Prepped last night around 9pm with some Diamond kosher salt and stored in the fridge over night on a wire rack.
Today, I took the steak out of the fridge around 2:30pm and then around 3:30pm, I rubbed it down with a bit of duck fat and seasoned with some homemade chili powder using red and green chili powders from Taos, NM and rounding out with some garlic powder, onion powder, and a few other spices.
Steak went on the smoker around 4:45pm with a mix of charcoal and cherry wood at 225F. Took a little over 1.5 hours to reach an internal temp of 120F. At that point, I took it off the smoker and loosely wrapped in some foil to let rest for 25 minutes. It then got a sear directly over charcoal, starting with the fat cap for about 30 seconds, and then alternating sides every 30 seconds for a total sear time of 2 minutes 30 seconds.
Rest period was about 15-20 minutes and the peak internal temp was around 133-135F.
by TopDogBBQ
19 Comments
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Looks great, but doesn’t it taste burnt?
yis
Maybe a tad too much char there. Nice lighting in your pics tho
You did not need 20 photos of this
Did you slap it with your knife before cutting it? 🔪
Singed fat tastes no good
Good boy
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Since I was going through are forty seven photos kind of fast, I thought those were beans on top
Man, that steak was ice cold by the time it was eaten…. Looks tasty though!
What’s the cutting board?
Hey I think you forgot to drop your home address so we could all try this…
Should have taken more pictures and burnt it more. Otherwise, perfect
Need more pictures.
I can’t tell if you’re a pro chef or pro photographer lol.
She’s a beaut
Damn. I thought you burnt he shit out of it. But then I saw it cut. Looks fantastic!
it looks incredible but I’m not sure i needed 3 angles of each step