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Old 07-25-2017, 02:05 PM   #1
Mark In The Pit
Knows what a fatty is.
Join Date: 07-13-17
Location: York, PA
Default Reverse Seared Bacon Wrapped Ribeye Turned Out Awesome

This was probably one of the best steaks I've ever had. Cooked using wood fire.


Thick Ribeye Steak


Get your smoker to the desired temp. I went with 250F using all oak wood fire. Season the steak with salt and pepper. Wrap the bacon around the ribeye and fasten into place with a wood skewer broken into 4 pieces. Insert a temp probe. Place meat on smoker until internal temp reaches approx 120F. Remove from smoker and let rest for a good 10 minutes. While the meat is resting get your firebox grates good an hot for the sear. Once hot place the steak on the grates, turning every 20 seconds or so to get a nice sear and nice grill marks. The end result should be something between rare and medium rare.
Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker
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