So, I've been traveling a ton for work, being on site for a week in Washington (Spokane) and another week in Washington (D.C.). I've had time for a couple of decent meals while on the road, but not as much time as I'd like manning my own smoker. So, since it's exam week and I have a little time on my hands before grades are due ... it's time for Reverse Sear Monday.
I was lucky enough to find some very thick Choice Angus boneless ribeyes for $8.49/lb ... three are vacuum sealed in the freezer and another one became the test subject. I simply, but liberally, seasoned it with kosher salt and freshly cracked black pepper.
Into my Blaz'n Gridiron at 175° over CookinPellets Perfect Mix for just shy of two hours until I'd reached an IT of 128° per my Fireboard ... I'd meant to pull it off the smoker at 125° but the best laid plans of mice and men ...
I set my temp for 465° and let the GrillGrates heat for 15 minutes, until they'd reached 544° using my handy laser thermometer. 45 seconds a side and it was time to rest.
The doneness gradient was the best I've achieved without busting out my Anova and a water bath. That being said, I think it would be spot on perfect when removed from the smoker with an IT of 125°. Great sear, flavor was on point ... it was good to get back in the saddle.
