Smokin-It User Forum!
Recipes => Beef => Topic started by: coachB on August 10, 2017, 11:13:36 PM
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I know a while back someone posted about doing a Cowboy Ribeye (SuperDave?), but I did a search and couldn't come up with anything. I have a couple of these ribeyes and need help ASAP. I do NOT want to overcook these steaks. I would appreciate any advice on possibly a reverse sear. Thanks.
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See if this will help. I also searched on the site for and found precious little. http://blog2.thermoworks.com/2017/06/ribeye-steaks-smoked-reverse-seared/
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Curious what defines a ribeye as a "cowboy cut." Is it related to its size or simply that it is bone in? I always grill my steaks, regardless of type, with the 12 minute process. Always come out great!
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It is a humongous hunk of ribeye bone-in. Never saw or heard of it until someone here posted about it and had great success with it. I searched but could not find the post. This is not a piece of meat you want to experiment with, you want to do it right straight out of the gate.
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Also know as a tomahawk steak, due to its appearance. Season and prep to your liking, smoke to an IT of 120. Reverse sear on very hot pit or maxed out oven (500+ degrees) for 5 to 7 minutes. Final IT in the 128 to 132 range. Very nice steak.
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Walt,
Thanks for the info. That was the direction I was guessing, just glad to have it confirmed although I was thinking more along the lines of 122 to 126. I am thinking a slow smoke @ 200, and reverse sear every 30 seconds for 4-5 flips as per Tony's (DivotMaker) method. Sound about right?
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Spot on.