I've got some beef and what do I mean by that ?
I mean , I've got 2 £2.5 bone in rib eye steaks that I'm gonna be seasoning up dry brining overnight and grilling up out on the Weber kettle .
So here they are 2 £2.5 bone in rib eye steaks .
Now , these actually came from a rib eye roast that I just cut in half .
So what I'm going to do is I'm going to give this a really good seasoning so that overnight it can absorb that salt , that black pepper , get some great flavor there .
Before we get out on the Weber kettle tomorrow , we're going to be cooking it indirect and reverse searing it .
This is a big enough cut of meat that you can give it that direct time to really get close to that internal temperature you want , which for this is going to be about 125 a little bit before that , we're going to take it off and sear it directly over the coals .
So first let's get our salt on here and the salt we're going to be using is an Arctic time salt from Iceland .
This was a gift given to me by my sister at Christmas and I've used different ones of these out of this package of spices and this is really good .
So we're going to go heavy with this .
Can see those little flakes of thyme in there and this is a sea salt .
Now , we're gonna get just some good old cracked black pepper on here too .
More salt and pepper going to take this and rub the edge on what falls off on the board .
All right , these are ready .
They're gonna go on a tray in the refrigerator overnight , absorb all these flavors and I'll see you back here tomorrow out at the Weber kettle .
All right , it is a rainy drizzly cold day here today .
Our rib eyes have been dry brining overnight in the refrigerator .
Let's get them on the Weber kettle , which I've got set up with the vortex and a couple pieces of mesquite .
And we're using the mallory M one cast iron grate today and we're gonna be doing indirect first .
So I'm gonna be putting the bone side towards the heat source , which is over here .
I'm gonna go ahead and get my internal temperature in one of these .
I'll just be going off the temperature from that one , which I think is just slightly thicker than the other one .
So let's get our lid on and get smoking .
Now , my bottom vent on the kettle is about two thirds open , the top vent is two thirds open .
Not too worried about watching the great temperature in here .
I think we're going to be somewhere in the 350 to 400 range .
So I've only got the lid thermometer today , which is about 75 to 100 degrees off of what the great temperature is , might even be higher today because the thermometers are over the heat source .
But what I'm looking for is 100 and 10 internal on these .
When we get to 110 internal , we're gonna sear them .
Ultimate temperature .
I'm shooting four on them is about 125 degrees internal .
And then we're going to let them rest because they are big stakes for probably about 10 to 15 minutes .
So I'll bring you back when we're close to that 110 internal .
All right , we are at 100 and 10 internal .
Let's take a look at our stakes .
Even without a sear .
We have a gorgeous color on those .
All right .
I'm gonna get the internal temperature probe out and we're gonna sear these off one at a time , just a couple of minutes on each side and then we'll check the internal temperature .
I'll give this a try .
Uh , looking good .
I'm gonna move this off the heat and I wanna check the internal real quick .
Just see how we're doing here .
Yeah , that's showing 108 in that spot .
1 15 over here .
So after I see him , I am going to give him a few more minutes .
Just love that sizzle .
Now , we're gonna move this back indirect .
Let's do a quick check on this one .
It's about 1 10 .
So yeah , wherever the probe was wasn't getting the coldest temperature , but that happens .
Let's get our lid back on and I'm gonna check these in about five minutes .
All right , we've been going about five minutes .
Let's see how we're doing .
That's showing 1 23 .
That's 1 25 .
1 23 is close enough to 1 25 .
These are done .
I'm gonna get them off here , get them inside , cover them for about 10 , 15 minutes to let them rest and then we'll have a taste .
All right , here is one of our reverse seared rib eyes fresh off the kettle about 15 minutes rest .
But there's really nothing else to do but cut into this .
Now , I could take it off the bone right here and before you know , actually serving it to eat , I probably will , but I'm just gonna cut straight across here .
Let's see what we got and there we go .
That's what I wanted .
That pinkish medium rare .
That is exactly how I wanted this .
Uh Let's cut some long slices here .
Oh , that is looking delicious .
Let's turn this side and cut just a little bit out of here too .
Oh , man .
To be honest , I'm not even paying attention to the grain .
I cannot remember here .
I'm probably going the wrong way .
I'm just going to cut some pieces because it's time to taste .
So this had no seasoning other than that Arctic time , sea salt , some cracked black pepper and the mesquite that we had on the charcoal .
So we'll see .
I don't think you need anything more than that .
Wow , that is good .
It is super tender .
Now , earlier in the video , I mentioned that this came from a rib eye roast that I just basically cut in two into two steaks .
That was 4 77 a pound for USDA choice , which is not a bad price in our area for that .
So for 2 £2.5 steaks here which are gonna feed , you know , four people easily price wise .
It's a pretty good deal and results wise , it's off the chart .
Just the right amount of that mesquite smoke flavor using those small chunks .
We're not overpowering it and it's only on there about 35 minutes .
That was the total cook time today .
I think the great level temp was somewhere around 400 degrees , maybe a little bit under that .
I didn't overload the vortex with a lot of charcoal .
I didn't want it to be super heated .
I wanted enough there for indirect and then enough remaining for a good sear and we got it .
This was a bit of a modified reverse sear because we did a little bit of indirect after that final sear .
Sometimes you need to do that .
Sometimes that Sear doesn't get you right to the temp .
You need .
I could have gone a little bit beyond 1 10 , maybe to 1 15 , 120 .
But I don't want a chance going over that 1 25 too much as a final temperature because then you start to lose the level of doneness that you want .
So , I'd rather take it off a little early sear it and then have to put a little bit of indirect time in at the end rather than overcook it .
So if you've got some honkin steaks and you want to cook them out on your kettle or your grill , really give thought to giving it a reverse sear .
Let it have that indirect time first .
Give it a sear at the end , a little indirect time at the end if you need it and you're not gonna need any fancy seasonings .
A little bit of smoke maybe .
And you got a great meal .