Reversed seared ribeye steaks on the Pit Boss. I love spicy food, so I topped them with some scotch bonnet pepper sauce. They were rubbed with The Salt Lick Original Dry Rub.
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Welcome to Grill and Smoke Barbecue. I'm Jeffrey.
With the coronavirus going around it's been kind of hard to shop for meat
but I happened to go into Walmart and they happened to have a few
ribeye steaks left so I went ahead and bought those.
So today I'm gonna be doing a reverse seared
ribeye steaks on the Pit Boss. Let's do it. Okay so what I have here are four
ribeye steaks that I purchased from Walmart.
The first two has slightly better marbling than the other two but they're
also a little bit smaller. So what I'm gonna use first I'm gonna
use this Worcestershire sauce or dub sauce as I call it for short
and I'm gonna use this as my binder and I'm gonna want to rub it all in and
get the sides. For my rub I'm just gonna use
the Salt Mix original dry rub. It's really heavy on the pepper which
goes great with beef. I'm gonna get a good coating on here and
then pat it in and flip it to get the other side.
Again apply the dub sauce. That pepper is actually starting to get
to me but I don't want to sneeze so I might think I got coronavirus or
off camera. I'm sure y'all don't need to see that.
Then I'm gonna go ahead and bring y'all back when I get down at the smoker.
Okay so we're out here. We've got the pit to 250 degrees.
I'm gonna go ahead and set these in there. My cast iron griddle
right there so when I get ready to reverse sear it I already have it in here
so I can go in and warm up the temperature.
When these get to about 90 degrees I'm gonna go ahead and flip them.
Okay so I came out and I checked them they're at 90
degrees so what I'm gonna do right now is I'm gonna spray them with some butter
flip them over spray this side as well. I'm gonna come back when they reach 120
I'm gonna take them off turn up the pit boss
to about 500 and go ahead and do the reverse sear.
All right so these have hit 125. I'm gonna go ahead and get them off.
Now what I'm gonna do now is open this sear plate a little
pull the cast iron over it and get the temperature up to 500.
And once they get up to temp I'm gonna put the steaks back down and reverse sear.
All right it's about to start raining so we got this just in time to kind of do
these sears.
We'll do this for about a minute and a half rotate it for another minute and a
half and we'll flip it. All right let's go ahead and rotate it
get this about another minute and a half. All right time to flip it see what it
Sorry about that neighbor came by wanted to know some stuff about the pit
boss so this is actually my second set of
meat so I'm almost finished now. Now I'm gonna
rotate this for the last time
and I'm gonna take it off in about a minute and a half and then
take you upstairs show you the product. All right
I'm gonna go ahead and take these off get them upstairs and let them rest
cover them with some butter tent the foil lightly
and be back in about 15 minutes. Okay so I've let these rest for about 15
minutes let some butter melt on them now it's
it looks pretty good it's going to taste it
so it's time to get us a taste. Pull this apart nice
that pepper really stands out on it that was actually pretty good I'm going
to finish this off. So as always if you like the video
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catch me eating later peace