Reverse Sear Steaks

[hoggs222]

I threw some 1.5# porterhouses in the smoker the other day and smoked them until IT of 115 with a mixture of cherry & hickory wood. I just threw on some weber steak and chop seasoning.

I finished them off on the grill for 3 minutes a side for a medium rare.

They were probably them most tender and delicious steaks I've ever made. If time allows, I probably won't cook another steak without smoking it first.

[thirdeye]

The reverse sear (aka end sear) is the way to go. I remove mine when they hit 100° IT, and give them a five to ten minute rest while I ramp up the charcoal..... then bingo, they finish fast on a hot fire.

BTW, I also do the same with prime rib roasts.... on the cooker at 215° to 230° pit temp until they are within 10° of where I want them... remove and rest, then do a short crisp-up finish. Sometimes the color is looking so good I don't even need the crisp up step. The best thing with cooking a prime lo-n-slo is less shrinkage and a very even doneness. You don't get an overdone end piece, and the lip is about like the center.

[corncob]

I see a recipe talks about putting a prime rib in the oven at 475degrees for 30 minutes, turn off oven leaving meat in the oven for 2 hours for medium rare....Anybody try it that way?....I usually do 300 degrees til meat is 130 degrees, then remove and rest meat for 20 minutes....Always turned out great.

[thirdeye]

I see a recipe talks about putting a prime rib in the oven at 475degrees for 30 minutes, turn off oven leaving meat in the oven for 2 hours for medium rare....Anybody try it that way?....I usually do 300 degrees til meat is 130 degrees, then remove and rest meat for 20 minutes....Always turned out great.

I've had them that way, and I like the way the soaking heat does the cooking of the internal.... but, the outside gets a light sear. Cooking at low temps allows the fats and proteins to slowly ease out to the surface and that gives you ammunition for really flavorful crust.

The idea of cooking something like a prime rib over a low temp live fire (I use a small amount of flavor wood) is hard to swallow, but they come out great.