cookingjnj
Well-known member
Hey SmokeZ, great looking steaks.
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Hey SmokeZ, great looking steaks.
Thanks Greg, This is great info for my starting point. Looks close to the same on how we like our steaks. The protein makes 100% since again Thanks.What I mean by understanding your proteins is this-if you time your cooks the same for a 1-½” thick Porterhouse as you do for a 2” thick filet mignon, neither of you will be happy with the results.
Amen @ghuns! You were a saint.
Wow that looks good. I have one in the fridge that I think I will try. I will add garlic and a big portabell mushroom to go with it. What internal temperature should I have before searing if I’m looking for medium?This is less of a recipe and more of a "If you haven't tried this yet, you really should" I've been told I'm not allowed to make steaks any other way.
Take your favorite steak (I'm usually a ribeye guy) and just barely get it wet with some olive oil. Give it a good sprinkle of salt and pepper. I let these sit on the counter for ~ 30 minutes while the smoker is getting to temp.
Put your sear plates on - I put them upside down to get more surface area. If you don't have plates, use the gas grill sitting in the corner that's collecting dust or just have a good pan ready on the stove. You're not smoking on the plates, just getting them good and warmed up while you are.
Set your smoker @ 225 - I like mesquite wood for this, and I turn on 'extra smoke' on the 680. Smoke until the internal temp is about 105-110. Depending on your meat, this'll be 30-45 minutes.
I pull them, pile them on a plate and just cover with another plate. Crank the smoker up to 400 and go drink a beer for 15 minutes. If you're using another grill or the stove, I guess you could skip this part.
Now throw them on the sear plates for a minute a side (a little more or less depending on how you like them done). I like that good sizzle, so I try to flip them onto a not-yet-used part of the sear plate if I can. Pull, cover, and let rest for 5 minutes. IT of 105-110 and right at a minute a side should get you a nice medium rare on a 1" cut ribeye. Warn any guests that the pink isn't rare, it's smoke. Your 'grill marks' turn out pink-ish instead of brown too.
View attachment 58
I will be using the RT-1250 (the bull). Does that matter?Quick tip---I'm sure that the Bull does this very well, but for those who have the 380 Bullseye like I do, smoke at 225 until desired internal temp--I pull mine around 120-125, then take the steaks off and kick the 380 into riot mode....mine has gotten up to 750 degrees before. I don't have the grill plates, at 750 I sear two minutes, give a half turn for two more minutes, then flip over and do the same for the other side. Perfect medium every time.
The Bullseye has riot mode, where it gets up to 750 degrees. The other Rec Teq grills as far as I am aware do not have this feature. You can get up around 500, and if you have the grill plate sear kit you can still do this. Also, I've done this once before too, if you have a good cast iron skillet, you can cook low heat on the 1250, then bring the steaks inside and put them in the skillet on high heat. As much as I love reverse searing on the Bullseye, I do have to say that the cast iron skillet did an awesome job of finishing them off. I put the skillet on high heat with some butter and a little fresh minced garlic and it was very good.I will be using the RT-1250 (the bull). Does that matter?
My 1250 got up to 752° on Sunday. I put it on FUL to do a burn off after a week of chicken thighs and burgers and let it go for awhile and was amazed when I went outside to see 752°.The Bullseye has riot mode, where it gets up to 750 degrees. The other Rec Teq grills as far as I am aware do not have this feature. You can get up around 500, and if you have the grill plate sear kit you can still do this. Also, I've done this once before too, if you have a good cast iron skillet, you can cook low heat on the 1250, then bring the steaks inside and put them in the skillet on high heat. As much as I love reverse searing on the Bullseye, I do have to say that the cast iron skillet did an awesome job of finishing them off. I put the skillet on high heat with some butter and a little fresh minced garlic and it was very good.
When you did this did you remove the drip pan?My 1250 got up to 752° on Sunday. I put it on FUL to do a burn off after a week of chicken thighs and burgers and let it go for awhile and was amazed when I went outside to see 752°.
No I didn't. The drip pan was glowing red in the center though so that was interesting to see.When you did this did you remove the drip pan?
Did this tonight. Great steak!This is less of a recipe and more of a "If you haven't tried this yet, you really should" I've been told I'm not allowed to make steaks any other way.
Take your favorite steak (I'm usually a ribeye guy) and just barely get it wet with some olive oil. Give it a good sprinkle of salt and pepper. I let these sit on the counter for ~ 30 minutes while the smoker is getting to temp.
Put your sear plates on - I put them upside down to get more surface area. If you don't have plates, use the gas grill sitting in the corner that's collecting dust or just have a good pan ready on the stove. You're not smoking on the plates, just getting them good and warmed up while you are.
Set your smoker @ 225 - I like mesquite wood for this, and I turn on 'extra smoke' on the 680. Smoke until the internal temp is about 105-110. Depending on your meat, this'll be 30-45 minutes.
I pull them, pile them on a plate and just cover with another plate. Crank the smoker up to 400 and go drink a beer for 15 minutes. If you're using another grill or the stove, I guess you could skip this part.
Now throw them on the sear plates for a minute a side (a little more or less depending on how you like them done). I like that good sizzle, so I try to flip them onto a not-yet-used part of the sear plate if I can. Pull, cover, and let rest for 5 minutes. IT of 105-110 and right at a minute a side should get you a nice medium rare on a 1" cut ribeye. Warn any guests that the pink isn't rare, it's smoke. Your 'grill marks' turn out pink-ish instead of brown too.
View attachment 58
Thanks Pacman. What do you find to be the difference in temperature between the 1250 thermometer and your infrared on the griddle? How hot does it get?I have used cast iron and the Grill Grates, both successfully. With the 1250 I've got plenty of room to put the grates or griddle on the far right, start low to get some smoke, then crank up to 375 +/- which only takes a few minutes from 225 - 250 and the infrared temp on the iron or Grill Grates is ready to go when I move on to the sear.