I can't abide small steaks but that's what the butcher at the store I frequently prowl loves. He specializes in the see-thru kind served in tea rooms. But, he screwed up last week and cut a couple of real ones. Here are my two 24 oz. ribeyes undergoing a reverse sear smoke bath in the ol' Traeger:
After they smoked for an hour I marinated them in cheap red wine, Worchestershire, and olive oil with a sprinkle of Montreal Steak. About two hours later I fired the Memphis up to 550 using mesquite pellets. About six minutes per side got 'em to medium-rare:
An Emerill style baked potato and some salad were finished up while they rested. Every now and then ya just gotta have some MEAT
Hub
