jsmorrow2s
Full Fledged Farker
- Joined
- Jun 18, 2015
- Location
- Auburn, Il
Using the reverse sear method with my own twist on it. Dry brine for ~24 hrs. Then smoked until 5-10 degrees to temp of done. Then garlic herb butter brush. Seasoned with pepper and steak seasoning. Back on to sear for 45 sec, flip, 45 sec, flip and rotate, 45 sec, flip, 45 seconds and off. Reapplied butter.
Served with Cesar salad, large baked potatoes, and ended with house made bread pudding with vanilla sauce.
***wished it would have not had so much carry over. Steak is a perfect medium but I like it med-rare. Ambient temp was around 5* out***
***cooked on the 26” Glenn blue Weber kettle. No accessories used***
Served with Cesar salad, large baked potatoes, and ended with house made bread pudding with vanilla sauce.
***wished it would have not had so much carry over. Steak is a perfect medium but I like it med-rare. Ambient temp was around 5* out***
***cooked on the 26” Glenn blue Weber kettle. No accessories used***
