Smokin-It User Forum!
Recipes => Beef => Topic started by: icebob on November 26, 2020, 10:37:04 AM
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My version of reverse searing. Tomahak ribeye salted generously and put on rack in the fridge for 8 hrs. Then, in the smoker @ 225f with maybe 1oz of wood until internal temp of 125f. Seared on a tuscan grill in the wood fired oven (about 950/1000f) for about 30 seconds on each side. Tented loosely with foil for about 15 mins. Carve and slice....
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That's a very good looking steak!
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I'm giving you the benefit of the doubt, but, several of us didn't receive our invite.
Nice wood fired oven.
Nice presentation also.
Do you cook Neapolitan style pizza in that oven?
What brand is it?
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the oven is a ilfornino professional plus. yes I cook Neapolitan , but always in search of the perfect dough 8) lately I'm after NY style street slice... getting used to move 20 inches pies in the oven
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:o Wow. 20" pizza capacity. Very nice.
Agreed about the dough. The dough makes or breaks a pizza.
The few handmade pizzas I've attempted were a bit tough. I don't know if I overworked or underworked the dough. Or, perhaps it was something else. Anyway, I never gave it enough time to master it.
Good on you for your persistence.
Happy Thanksgiving, Merry Christmas, and Happy New Year.
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That’s a steak! Excellent results and cool way of cooking!
I really like that pizza oven you have there. Versatile cooker as well! Pizza, meat, baked pasta!
Keep sharing the cooks you do with it :)
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Cooked some baguettes after the pizzas last Sunday