Cowboy Cut Ribeye
Thick Reverse Seared Cowboy Cut Ribeye
Rated 5.0 stars by 1 users
Category
Steak
Prep Time
<10 minutes
Cook Time
1 hour 5 minutes
This reverse sear method is almost fool proof. I say almost because I've seen some crazy stuff on the internet.
The keys here are a thick cut (1.5-2inch) ribeye, a 20-30 minute rest before searing, and a good meat thermometer. With those three things and a little salt, you'll blast yourself straight to outer-taste. The entire cook process is about 1-1.5 hours, with only 5ish minutes of active work so there is a high reward to time ratio and low risk as long as you've got three pieces I outlined above.
This is a go to method when you need to nail the cook and wow the guests.
Ingredients
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1 ribeye at least 1.5 inches thick
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Kosher salt
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1 tablespoon beef tallow or other high heat neutral oil like vegetable oil
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a ‘roll the bones’ attitude!
Directions
Watch the video at the bottom of this page and follow my socials (@rolling_bones_bbq)!
The night before your cook, heavily salt your steak, hitting all sides and the edges. This is a thick cut of meat so don’t worry about over salting. Let the steak sit in the refrigerator over night.
If you don’t have this amount of time, put the salt on immediately before cooking. The time from salting to cooking should be under 10mins.
Set your smoker up for 250 degrees F. If you don’t have smoker, the entire ‘smoking’ process can be done in an oven.
Once your smoker hits 250 degrees F, put your ribeye on the smoker.
Smoke your ribeye until it hits 115 degrees F internal, approximately 30 minutes to 1 hour. Check diligently with your thermometer right in the center of your steak.
Once it hits your target temp, pull your steak from the smoker and rest uncovered for 20 minutes.
While the steak is resting, heat a large cast iron pan to as hot as you can get it, we’re going for 500+ degrees F.
Once your steak is rested and your pan is hot, add the oil to your pan and sear your steak 1-1.5 minutes each side until you get a nice crust. Do this with the edges as well, paying special attention to get the fat cap.
Once your steak is seared, it’s ready to serve. No need to rest a second time. Cut from the bone and slice perpendicular to the direction of the bone to serve.
Eat B.B.Q. Live Forever