INGREDIENTS

E3 Ribeye Steaks or the type of your preference
Head Country Marinade (or Worcestershire)
Ground Montreal Steak Seasoning
Dash of Garlic Powder
Rouge Duck Fat (or Butter)
Difficulty 2/5
Prep Time 30 Min
Cook Time 5 hrs
Serves 1 per steak
Hardwood: Oak

OVERVIEW

Steak Sunday is one of my favorite meals of the week to cook. Maximum flavor and not much effort. Ribeyes are my favorite for the mix of fat and meat giving it a great tenderness. I prefer them to be about 1 ½” thick and cook them to a medium rare.

PREPARATION

1. Grind the Montreal Steak seasoning to decrease the size of the salt crystals.

2. Pre-heat your Smoker to 200-225 F degrees (you can use higher temperature like 275 if you want to cook faster – I like the lower temp for more smoke flavor)

3. Trim all the exterior fat off the outside of the steak that you can without destroying the steak integrity and losing lots of good meat. I prefer to have more meat surface area for rub.

4. With the steaks in a metal pan, put a light coating of the Marinade or Worcestershire on the steak and then a medium coating of Ground Montreal with a Dash of Garlic Powder. Pick up the steak and put Montreal all around the sides. Then Montreal and a Dash of Garlic Powder on the other side.

5. Put the steaks and metal pan in the freezer for 15 minutes. I call this the “Scheiding Method”. It will help with getting a red to red interior steak with the outer meat fibers colder and make it more moist like a dry brine.

6. Cook using indirect heat for 1 to 1.5 hours to an internal temperature of 120-125 F. You can flip if you want every 15 min to get the diamonds but we are smoking not grilling. Don’t use tongs as they remove the rub – please use a pigtail or a fork. Once the temperature reaches 125 internal pull the steaks.

7. Turn up the Grill to 425-450 F and place a griddle or cast iron skillet on the grates. Wait for at least 12-15 minutes for the grill to come to temp and get the cast iron hot. Put a small amount of Duck Fat (or butter) on the cast iron to coat for up to a minute and then place the steak on it. Do not move it for 4 minutes then flip preferably with a pigtail. Check the temp while searing the second side. Remove at 133 F in the center.

8. Do not rest other than to take a picture. Eat and Enjoy before the juices run out.

This Reverse Seared Steak recipe is brought to you by BBQ World Champion and Traeger Pro Doug Scheiding of Rogue Cookers.