Cooked a couple of 1-1/4" ribeyes last night. Newbie here n not sure where to post this topic, so please provide feedback on all aspects. Here goes: I dusted them lightly with onion/ garlic powder, paprika then a moderate coat of strawberry's shake on bbq seasoning. I put 1/4 tsp of claude's fajita marinade on each side as a binder. Steaks came out of fridge after 2 hours and set until about 60 degrees F. Dusted with a pinch of ground sea salt black pepper and italian seasoning. I smoked em in the smokin it 1 with cherry (what i had handy) for 25 minutes at 200 deg.and reached about 100 deg. I then transferred it to my weber with lump charcoal at 450 deg. Cooked on the grill grates 1.25 min turned 45 deg. 1.25 min flipped over and cooked another 3.5 minutes rotating once more. Removed from grill and let sit about 10 minutes. Registered at 140 degrees after 5 minutes. Overall they were perfect medium (according to my knowledge), smelled somewhat savory, were not as tender as I would prefer and had a lingering pepper flavor.
I would like to add more flavor and tenderness, but chalk it up as a successful first try with the the reverse sear method. Would like a lesson on trimming too as I have never paid attention to trimming, but realize my steaks have tattered edges. Any advice is welcomed.
