I've been on the road for work more than I haven't for the past few weeks, so being able to do a little smoking and grilling is good for the soul. I prepped some chuck ribs for tomorrow, but tonight was a nice CAB bone-in ribeye that I found at a local grocery store. I have a new Anova I was considering breaking in with a sous vide preparation but I decided a reverse sear was more in keeping with what I wanted. I rubbed the steak it with Worcestershire sauce, some freshly cracked pepper, kosher salt, some ancho chili powder, a light rub of roasted garlic paste, and a sprinkle of cayenne. Into the fridge for four hours uncovered and into the smoker, cold, with my temp set at 180° for one hour using CookinPellets Perfect Mix. I hit 120° internal right on the 60 minute mark.
I tented it in foil while I cranked up my Blaz'n Grid Iron to 400°, which only took about 10 minutes; I let it run at that temp for another 10 minutes and my GrillGrates registered 489° to 504° across the surface. A thin coat of canola oil to both sides of the steak and it was time to go. I did flip the grates for a little flat iron action and got a tremendous sear with 90 seconds on the first side and 60 seconds on the flip.
I was VERY pleased with the sear; the GrillGrates make life so easy.
Sadly, I should have run 60 and 45 seconds as it was just a touch past mid-rare.
All in all, a great reduced carb meal and good for what ails you. Nice smoky flavor, yet the beef still shined through. There wasn't enough meat on the bone to give a dog ... so I figure I did something right. Tomorrow night, a chuck rib cook to impress a young lady ... fingers crossed, it'll go just as smoothly.
