Items used in the Cook that can be purchased on our Amazon Affiliate Link:
Masterbuilt Gravity Series 560: [ Ссылка ]
Cattleman's Grill California Sri-Tip Rub & Seasoning: [ Ссылка ]
Welcome to Outdoors with Geoff! Come with me on a journey as I smoke and reverse sear a two and a half pound Cowboy Ribeye on the Masterbuilt 560.
I started trimming any excess fat off the ribeye and then I seasoned all sides with kosher salt for a fifteen minute salt brine. Afterwards, I rinsed off the steak and patted it dry. Next, I preheated the Masterbuilt 560 to 275 degrees. On this cook, I used Masterbuilt Lump Charcoal and Post Oak and Pecan Wood Chunks. Then seasoned the top, bottom and sides of the ribeye with the rub listed below.
•Cattleman's Grill California Tri-Tip Rub & Seasoning
Once the smoker came up to temp, I placed it on the middle grates along with a probe to monitor the internal temperature. I was shooting to reach 120 degrees internal. Once I hit the temperature, I pulled the steak off the smoker and let it rest. I then started on the next phase of the cook by preheating the Masterbuilt 560 to 625 degrees for a quick sear on both sides to cook to an internal of 140 degrees.
I seared the steak on both sides for about a minute, doing a half turn every thirty seconds. When it hit 140 degrees, I took it off the smoker and let it rest for fifteen minutes under foil.
The Ribeye came out with an amazing flavor. The Cattleman's Grill California Tri-Tip Seasoning added a steakhouse taste to each bite. The post oak and pecan came through with a mild smoke flavor that wasn't overpowering. The sear was the thing that took this cook over the top. The crust along with the seasoning gave an added dimension of flavor that you can't achieve without high heat. This ribeye was thoroughly enjoyed and it went quick!
Leave a comment on what you thought of the cook!
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#CowboyRibeye #TomahawkRibeye #ReverseSear #Trending
