I'm gonna try cooking steak tonight and I'm no cook

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Ribeye, reverse sear.
 
no photo when cut open?
With reverse sear it’s so easy to control the temperature they always come out med rare so I don’t usually bother. Just liked the sear on that one.
 
With reverse sear it’s so easy to control the temperature they always come out med rare so I don’t usually bother. Just liked the sear on that one.

I reverse sear also. Cook another and then cut it up for us.
 
Suprised steak thread has no legs. Where are all the sherdoggers who can cook a steak.

I want to see @Bornstarch give it another shot also
 
@Oeshon

700 gram scotch fillet. Smoked in offset for ~60mins at 125degC then seared over charcoal in the offset firebox. I think i took it a bit too high on the internal temp when smoking, was distracted by kids.

Going to get a 1.5kg tomahawk this weekend and do him reverse sear.

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Whilst I'm at it - cooked a 7kg wagyu brisket last weekend.

10 hours on the offset smoker - very very marbled, cooked WAY faster than i thought it would:

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A good food truck where I live posted their method for dry brined reverse sear steaks. Worth a copy below:



Big Don's Smoked Meats


I love steak.
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This is the method I use to brine and cook all steaks.
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Steak houses are kind of dead these days, because most people cook a better steak at home. Trends move on, and that part of the hospo industry got a bit stale I think. As a kid it felt like the local steak house was the go to family dinner spot.
The resurgence of steak has only been via theatre of the venue, top quality meat and new age methods to cook them.
My favourite steak in WA is Burnt Ends at Beerfarm.
Once you've added dry brining to your reverse sear, you'll probably never go back.
1. Six hours before cooking, sprinkle half tea spoon of salt evenly on both sides. Pat it firmly into the meat. Kosher, sea salt, saxa, it doesn't really matter. Table salt is to fine, however.
2. Place on cake racks in the fridge
You'll notice it weeps moisture at this stage, but two hours later it'll look dry. The meat is not losing moisture, it's retaining it.
When you sear a raw steak unbrined, water is pushed to surface of steak and boils from the flame. Creating a grey colour or splotchy crust. But when brined, it's a rich mahogany because the moisture is locked in and surface is dry.
3. Twenty minutes before cooking, warm on bench. I season with four parts cracked pepper to one part salt. Evenly and lightly apply.
4. Smoke or oven at low temps. 180F or 85C is nice starting point.
Burn some dirty smoke, steak likes it, Brisket does not.
Cook to an internal temp of 135-138 / 58C.
This is medium rare bordering medium.
For lean steak go rare. For Wagyu and marbled go medium. Unrendered fat is not tasty. Cuts such as Tri Tip, Hanger steak, Flat Iron and Bavette all like medium. Better mouth feel. But you do you.
5. Sear over fire
I do this on a grate in the offset. Or a weber. But my favourite is a PK grill as it's low to heat source. A cast iron pan will also work.
I wear heat gloves and constantly turn the steak over the flame for 2 or 3 minutes until desired colour.
6. Rest.
Give it five Mins.
With Brisket rest is key. But with steak it's not as important. Don't let it go cold - eat er up!
This is why great steak houses sell out of cuts. They require prep hours in advance. An average steak house always has cold steaks to sear direct. And well done edges with rare inside is a huge pet peeve of mine.
 
I bought a few more tenderloins. Might do one tonight or tomorrow.
 
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