In this video Chef Tom of All Things Barbecue will show you how to reverse sear a ribeye. We start off with an amazing piece of meat, a Creekstone Farms Master Chef Choice Ribeye weighing in at just over 18 oz. (http://store.creekstonefarms.com/master-chef-choice-cowboy-ribeye/) and season it with one of our favorite steak seasonings, Cattleman’s Grill California Tri-Tip Seasoning (http://www.atbbq.com/store/show/cg_tri_tip.html).
We first smoked this steak at 225ºF on our Yoder Smokers YS640 set for indirect cooking. We placed the steak in the center of the top rack of the cooker. Once it had reached 115ºF internal we moved it over to a second YS640 set up for direct grilling. This grill was set at 400ºF and was over 500ºF at the grates.
Once the steak reached an internal temperature of 130ºF we pulled it and let it rest for 5 minutes before slicing into it. You can see how evenly the reverse sear cooks a steak, giving a perfect medium-rare from edge to edge with just the right amount of sear and browning on the outside of the steak to release those wonderful meaty flavors.
For more tips, tricks and recipes check out our blog at thesauce.atbbq.com.
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*** OUR NEWEST RECIPE ***
“Thanksgiving Side Dishes: Green Beans, Roasted Potatoes and Stuffing Waffles”
➨ https://www.youtube.com/watch?v=Gu79e0F_DAQ
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