Reverse Seared Ribeye Steaks On The Pit Boss Cooker

everybody Mike Chavez here once again today special treat went to the wholesale warehouse got three nice ribeye steaks so I'm gonna do is I'm gonna fire up the pit-boss cooker we're gonna reverse sear these things so I'm gonna start them off about 225 250 I'm gonna let the internal temperature get up to about a hundred degrees 110 we'll take them off we'll kick that cooker on up to the hot as it'll get and we'll sear them really good now reverse searing is a real good way to cook it because that if you take the steak and just sear it over intense heat the inside doneness isn't isn't even I like my steaks medium rare or medium to medium-rare and what will happen is you put it over and sear it on high heat you know the some parts will be cooked more than the other so what this does this actually it puts a little smoke taste to them too and then it'll help you to get that medium-rare look all the way through the middle of that steak so well bring you right back after this [Music] [Applause] [Music] [Applause] [Music] [Applause] all right y'all see these are some nice steaks about a 3/4 of an inch to an inch thick nice rib eyes look at that bad boy got some nice fat on it so put these in the pan what I'm gonna do put a little shot I wish your sister Shasha Shire on it just to hold the rub I like wish a shower or a sister Shire sauce on beef flip it get both sides and you gotta use a whole lot rub it down really nice in but I love to use on steaks there's a good old Montreal steak seasoning so we'll get these get the Montreal steak seasoning on here put on these are thick steaks we can put it on pretty heavy I just love the taste of Montreal on burgers your stakes really good so we'll press it down flip her over get some on this side all right press it on down and that's it so we'll go outside get the cooker fire it up I got one more steak to prep and bring you right back all right y'all cookers up to about this says it over shot about 300 or so hopefully it'll come back down so here's the steaks so let's get the steaks on so what I'm gonna want to do take one of these states put a temperature probe about halfway down about right there we're going the end and then through the middle about halfway in just like that closed lid and we'll hook up our meter here we go so we'll keep track of this inside the house so you can see right now you can see that we're about 47 degrees and that gets up to about a hundred degrees 110 we'll pull these off and crank this thing up to high heat and get them seared all right y'all be back in a minute all right y'all my remote thermometer says 109 so let's take a peek put the old thermal pin on him thermapen agrees with that one and with that one no y'all can't see this all right so I won't do take these off of here all right we're not going to need the thermometer anymore take the thermometer out now don't fire this on up it is HEIs little goop but in the meantime what I need to do before it gets too hot there's a slide now if y'all can see this on the pit-boss and it exposes the flame so that's what we're gonna sear these things close it up let this thing come on up to temp and we'll get them on there get them seared alright y'all this thing's up to about 550 it's open er up and if you can see that flame sticking up out of shooting up out of there so I'm gonna put a nice sear on these just do two at a time but I like to do I don't really like sear marks I like this thing sear it all over so I'm just going to keep turning them ain't gonna take long just a couple minutes have my thermapen handy I want to let these get up to about 130 125 something like that I haven't see what we're looking like oh yeah put these over whoo some heat coming off of there buddy tell you what let's get a quick peek at 120 homeless air now the quick peek 127 coming off hot hot all right get the third one on see take a quick temperature check yeah there's plenty done plenty done and my daughter likes hers a little more done so we're gonna leave her is on here a little while longer man that looks good look at that bad boy hope you can see it it's a good char on there tell you what this pit boss that'll do the job now take a quick temperature it's about medium-rare right now but when they like serves medium said alright let's move this on up cut this heat back to about 200 I'm gonna let that steak stay right there for a minute so it'll get more done and we'll come back and get it in a minute here you go y'all reverse haired rib eyes on the pit-boss don't get any better than that awesome all right y'all let's take a look at this here man this looks good let's cut her open look at that no you see that bring my light over here man I'll tell you what and perfectly cook alright y'all here we go alright y'all reverse here rib eyes on the pit-boss put some wisher sauce on him it's a Montreal steak seasoning left him on out there on the pit-boss that about pit boss was sitting at 200 225 we got the internal temp up to about 110 fired that thing up to max got the burners engaged the after burners and seared it off until we got to about 130 something like that so we've got a perfectly medium-rare steak so look at that there look if you can see that only one thing left for this y'all you ready - oh my goodness steakhouses are all closed you can get drive-up service but that ain't no good this is awesome yo maybe I've been a while since I reversed here to ribeye it's the only way to do it tender juicy hint of smoke just a hint so good so next time you do a rib eye or any other kind of state think about reverse searing them works great so anyway that's it for now see y'all next time I appreciate you stopping by if you liked the video leave a comment below if you have any questions put them in the comments and absolutely if you haven't yet hit that subscribe button ring the bell see you know in my next video is coming up so thank you very much for watching see y'all next time bye all dinnertime [Music]

Channel: Fishing /Cooking with Mike Chavez

Views: 59,208

Keywords: pit boss, seared ribeye steaks, ribeye steaks, grilled steaks, grilled ribeye steaks, Montreal steak seasoning

Id: GcuiL8mX41s

Length: 15min 40sec (940 seconds)

Published: Fri May 08 2020