BETTER THAN SOUS VIDE STEAK??? 🥩

[samuelhernandez]

When he tried to rip it but it didn’t rip

[illstplaya]

"oh so tender" and proceeds to try and rip the meat but knows he cannot and goes to the fat trim to pull off lmao

[YaGottaBeKidding]

It's called a "reverse sear". You can do it in an oven at 225, but a smoker is better for the wood smoke flavor. You bake the steak until 10-15 degrees below the desired finished temperature (so ~125 degrees internal temp for medium) and then sear it on a ripping hot skillet or ripping hot grill, turning frequently. Better yet, look up "reverse sear". You'll be a steak-cooking hero. Works for burgers, too.

[BrandonScott]

“And oh so tender(rips off a piece of fat)”😂😂😂

[LOUISVILLEgoCARDS]

Tried to rip it and wasn’t going to lmao

[PhantomFilmAustralia]

Rendering fat down to tallow to cook with is always the best. Cooking fries in boiling tallow and lightly dust with chicken salt or with table salt and Texas spice makes the best side for a steak like this.

[dfdot]

that is sweet, lovin SV but i bet that smoke flavor is awesome . SV is so easy though

[Charlie_Crown]

I noticed you tried to pull it apart at the middle, you couldn't, then went to the end piece that was hanging off 😂😂😂

[tom]

Personally, I like to sear first and then into the oven until it hits 125, then I remove and let it rest as it comes up to 130. I did this with a 2 inch dry-aged ribeye I got from my butcher, which I salted and left in the fridge for about 6 hours before cooking. I couldn't believe how good It turned out. Juicy, tender, and almost edge to edge color. One of the best steaks I've ever had.

[gathin]

The nitrates from the smoking help give the edge to edge pink. You hide the grey with your smoke ring. It's the same as the pink ring on the edge of a good bbq brisket. This isn't to say this wouldn't be delicious though....cause that looks amazing.

[moomoodeadcow]

Best looking steak I've seen in years.

[shodanodor]

He said “oh, so tender” but the steak replied with “almost tender”.

[abegiesbrecht]

omg that's amazing!!! Has to try it myself

[wvrdomf]

Wall to wall pink like my honeymoon night

[PLANDerLinde]

Glad I'm not the only one who uses common sense and uses the excess fat to actually cook the steak in. Also works great to fry an egg in afterwards

[BlackstoneMalone]

Not being a troll just being honest from looks its not super tender when you bent it.

I'd have to try it to give a good opinion. I always stick to whats worked for me. I always sear it off first to lock in the juices and then throw it on the smoker on 160 until 120°. Rest for 5 minutes out of the smoker then sear again on a direct flame 1 min per side before a final rest for 10 min or so. It always ends up a nice medium to medium-rare.

One of my favorites I've done since I got my pellet smoker is doing roast beef. Take some cherry juice powder, celery juice powder and salt mixed with beef broth and your seasonings of choice for your brine

Then inject the entire roast until the muscles in the meat swell with the brine and leave it in a 5 gallon bucket submerged for 72 hours. Pull it and hang it for 4 hours to drip off and come up to room temp.

Then dry the outside and season it with your favorite steak seasoning. Then smoke @ 150 until 110°. Then 175 until 165° then wrap and go to 185 before pulling and putting in an ice bath.

After getting the temps down chill overnight and then bring out and slice thin for deli sandwiches or heat in a sauce pan with some brown gravy, mushroom gravy or an as'jue sauce for sandwiches with provolone and a side of homemade aour cream and chives baby red mashed potatoes

[supernoobsmith]

Wall to wall doesn't give you any in-between flavors and textures. People follow this because of easily spread fads. I prefer a true traditional steak house cooked steak over the "wall to wall pink" fad.

[IFranchisedI]

Looks amazing thanks for sharing. Sorry there’s so much hate from people who don’t understand what a smoke reverse sear is

[fredshorrock]

You did a good job. But the wall to wall pink has nothing to do with using tallow

[thomasgee]

Take it off at 105°-110° and sear for 2 mins each side. Cross section isnt quite as good but the sear is far superior. Worth it on fattier cuts like rib steaks.