DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
After reading a few posts of grilled 2.5” Ribeyes I wanted one for myself. I had picked up this USDA Choice one a while back and froze it. Defrosted it on Monday and cooked it on Tuesday.
Here it is fresh out of the Vacuum sealed bag.
Here is the rub I used. (I won from a Throwndown)
All rubbed down.
I wrapped this up and let it sit for 5 hours. I then prepped my kamado for direct/in-direct cooking to do a reverse sear on it. Here is the steak on the in-direct side and a nice chuck of Pecan for smoke.
After approximately 75 minutes the IT got to 113 and it looked like this.
I took it off, tented with foil and open up the vents all the way. After 10 minutes it was around 600 degrees at the grate so I seared this big boy for 3 minutes per side.
Flipped
Done
Here it is all sliced up. Almost a perfect medium rare.
Plated shots with a nice cold Newcastle for a beverage.
Money Shot.
Thanks for looking :-D
Here it is fresh out of the Vacuum sealed bag.
Here is the rub I used. (I won from a Throwndown)
All rubbed down.
I wrapped this up and let it sit for 5 hours. I then prepped my kamado for direct/in-direct cooking to do a reverse sear on it. Here is the steak on the in-direct side and a nice chuck of Pecan for smoke.
After approximately 75 minutes the IT got to 113 and it looked like this.
I took it off, tented with foil and open up the vents all the way. After 10 minutes it was around 600 degrees at the grate so I seared this big boy for 3 minutes per side.
Flipped
Done
Here it is all sliced up. Almost a perfect medium rare.
Plated shots with a nice cold Newcastle for a beverage.
Money Shot.
Thanks for looking :-D
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