Reverse Seared Bacon Wrapped Ribeye Turned Out Awesome

[ame]https://youtu.be/Ljujl6XDI70[/ame]


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

Ingredients:

Thick Ribeye Steak
Bacon
Salt
Pepper


Method:

Get your smoker to the desired temp. I went with 250°F 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 120°F. 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.

angryelfFan said:

Nice job. Love the reverse sear. Do you ever do steaks right on the coals?

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I have not tried directly on the coals YET but one day when I find a cut that looks like it will fit the bill I will give it a shot.

jeremu said:

Thanks for sharing. Looks super good!!!!
Does wrapping it in bacon do anything for the Ribeye on the smoker?
It's my favorite cut of meat and I'll start wrapping it if it even makes a tiny difference.

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Thanks, The bacon I feel does enhance the flavor. Some nay sayers have said it's like bringing sand to the beach (as most bacon comes pre smoked) but I disagree. I really do enjoy it and will do it again.

Thanks all for the compliments. That is greatly appreciated.