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11 replies

Steak in the SM025

B bobbarrowsMember
I decided to try the reverse-sear method for steak last night. Went to the butcher and picked up a couple inch-and-a-half thick bone-in ribeyes.

Mmmm-mm.

Dry-brined them for a couple hours and then set them on the kitchen table for an hour. Preheated the CS to 235 with a few oak chips for a hint of smoke. Using the builtin probe, I brought them up to 120° which took about a half-hour. During the last 10 min., I got my gas grill as hot as I could get it (single-digit temps out there, mind you). Brushed some olive oil on them (no beef love this time - butcher had no suet, darnit) and transferred them to the grill, 3 min per side, dusting them with pepper after flipping, and let them rest inside the kitchen.
Verdict - despite the lack of a crunchy bark, wife and son agreed:
Best. Steaks. Ever.

Beautiful pink inside with just a bit of grey on the edge under the bark.

I might go a little longer on the grill next time to try and get a better bark, but for thick cuts of steak, this is my method from now on.
Sorry, no pics - steak got eaten too fast.

PS. And then the evening came to a perfect end with my Patriots finally playing a complete 60-min game and breaking the playoff losing streak Big Grin
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D dlsMember
This is similar to the procedure that I've been using for thick cut steaks for a number of years. Dust the steaks liberally with kosher salt, and leave unrefrigerated for an hour or two. Pre-heat the smoker (or oven) to 200F. When ready, I sprinkle Montreal Steak Seasoning on the steaks, then cook them to an internal temp. of 95F-100F.

I used to finish them on the gas grill, but now prefer the stove top instead. I film a 12" non-stick saute pan with peanut oil, and turn the burner to high (also a good time to turn the oven fan on). When it's smoking, I put the steaks in, and cook 2-3 minutes a side to an internal temp. of 120F. I remove the steaks, tent with foil, and let them rest for about 10 minutes. While the steaks are resting, I deglaze the pan with a cup of ruby port, and reduce by half to make a sauce.

Perfect medium rare steaks every time without a hint of grey on the outer edges.
Last edited by dls
P pagsMember
Well. dls. We're having the smoked New York strips steaks tonight. I looked into the old wine cellar, and we're out of Port (looks like a trip back to the foothill wineries). Back to the original plan.

These bad boys are 1.5" thick so they'll lend themselves to smoking with a sear at the end. Instead of finishing on the grill, I'm pan searing them in Roasted Garlic Grapeseed Oil. Salad. Merlot.
P pagsMember
The flavor, smoke and searing were right on. Searing in garlic grapeseed oil added a nice flavor. Medium rare. Only problem was the steaks had some gristle.

First time I got steaks at Raley's that weren't great. My history with them has been very good so I'll give them a pass on this one.

Yesterday, I saw some nice looking Porterhouse Steaks that were over 2 lbs each. Didn't buy them cause I was stocking up on sale items.

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