Cooked a few Steaks Tonight

T

Toney Marconi

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Slow cooked them on the smoker over charcoal and mesquite til the internal temp was about 125 degrees and then finished them off and seared them on a hot grill. Absolutely fantastic steaks. Some of the best steak I've ever had.

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Ready to go the grill


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Two minutes on each side


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Good choice. I have a USDA Choice ribeye ready to go on the grill as I type this. I'm not doing a reverse sear, but however you get it done, you got it done.

No sides with mine. I'm going total carnivore tonight. Although, some mac-n-cheese on the side wouldn't suck.

CD
 
I've always wondered what smoked steaks would be like. Time to stop wondering now. Those look awesome!
 
Great job on the steaks! A reverse sear with mesquite is always worth the effort in my opinion. BTW, you wouldn't happen to have a cousin in Milwaukee named Mike would ya?
 
was the blood still pumping when you cut into it? Just a little to rare for me but the reverse sear is a great idea and it look fantastic!
 
Medium rare. My favourite. Cooked to perfection!!!!
John
 
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