Bone-in ribeye. Seasoned with meat Church’s Blanco steak shake. Reverse seared, smoked in hickory at 225 degrees on the smoker until it hit 130 degrees. Seared on cast iron for a couple minutes per side. Closer to Medium than medium rare but was delicious and moist. I know people here will let me know how to do better. Thanks!
by Mayumoogy
39 Comments
What’s that? The Maillard reaction? Looks great btw.
You did great!
Looks unreal, how do you like that blanco seasoning?
Finally, someone who eats their steak and takes a picture without cutting the entire thing first, like they are serving it to a 5 year old
Looks perfect to me mate! Now I want a steak!
Looks like you absolutely nailed it!
For first steak, so good ! You great 😊
That. Is. Perfect
Beautiful crust. The internal is a bit too medium for me, as I would have stopped it at 120 temp and let the residual heat cook it to around 130. But as long as you like it, and it was still moist, then great job!
Did you love it? If you do, we do as well! That is a perfect medium to me!
#3 could be on the Wikipedia page for Maillard Reaction.
Bringing your seat to Valhalla!! Excellent sear! I gotta get That steak shake, looks great!
Killer sear. If you want it more ideal temp sous vide after the smoke to render control temp.
Looks really good for medium
Best looking medium steak I’ve ever laid eyes on.
I love a sear like that but you actually cooked it a bit too much during the searing process and why it ended up medium. You want more of a golden color for a proper Maillard reaction, but personally I like some char. Sear first then smoke or take it off the smoker earlier.
Outstanding
Maillard would be proud. Well done scholar.
Soooo you’ve been cooking steak for decades, but just realized that it’s the Maillard reaction that’s responsible for the tastiness, right?
Judging only the crust, that was spot on.
10/10
Nice👍🏻
That looks most excellent. I’d fuck that up in a heartbeat. Good work.
Looks amazing. Take it out when the internal temp hits 110. Then do the sear and it’ll be perfect
Very nice.
You’ll never make a steak that good again, and it’ll haunt your memory
Over but crust looks perfect
Now I’m hungry
Very, very good!
lol, why does it get more red and juicy when I zoom in?
You sonofabitch, it’s gorgeous
You killed it!
Nice work.
Montreals steak seasoning should really be a part of this discussion.
Everyone’s favorite kind of steak, and go?! Mine us ribeyes
What did you learn about the Maillard that helped you get that immaculate crust? I understand the principle but wondering if you found something specific
Crust looks great! I like mine more rare, but you do you!
I’ve just licked my phone
It went a bit over but that crust is undeniable!!! Great job sir!
Beautiful
That 3rd image could be used for an ad at any reputable Steak house.