Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: Curtislowe on June 06, 2014, 06:00:11 PM
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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.
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I will post a pic soon...too large to post.
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You got quite a bit going on in your post.
I can tell you that when I make rib eyes that are the same thickness they get done to my likeness with around 3 to 4 minutes a side on a 600F grill.
My guess is the combination of seasonings(salt) and the 200F smoking may have whisked away moisture from the meat.
I would try making the steak without applying the seasonings until right before you sear it.
And reduce the searing time to compensate for carryover temps as the steak is resting.
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I will post a pic soon...too large to post.
Upload the pic to Photobucket and paste the IMG code into your post. No size constraints that way.
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http://s1353.photobucket.com/user/chipsimmons321/media/Mobile%20Uploads/20140605_2235060_zpsd4c42917.jpg.html?sort=3&o=0
http://s1353.photobucket.com/user/chipsimmons321/media/Mobile%20Uploads/20140605_221218_zpsb149c291.jpg.html?sort=3&o=1
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Here are your pics. Steak looks good!
(http://i1353.photobucket.com/albums/q670/chipsimmons321/Mobile%20Uploads/20140605_2235060_zpsd4c42917.jpg) (http://s1353.photobucket.com/user/chipsimmons321/media/Mobile%20Uploads/20140605_2235060_zpsd4c42917.jpg.html)
(http://i1353.photobucket.com/albums/q670/chipsimmons321/Mobile%20Uploads/20140605_221218_zpsb149c291.jpg) (http://s1353.photobucket.com/user/chipsimmons321/media/Mobile%20Uploads/20140605_221218_zpsb149c291.jpg.html)
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Send it my way,what a beauty! :P
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Nice sear job, you done great. ;)
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I'd say you nailed it!
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I'd say you nailed it!
X2!
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I would been happy to test it! It looks good. Keep up the good work ;)
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I would been happy to test it! It looks good. Keep up the good work ;)
X2!
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Looks really good!
If you're ever in the mood for a new cooking toy, try sous vide - even I can make a perfect steak every time with that method ;D