Ribeyes & green beans

[Nate Frost]

Started with a couple of the Organic ribeyes I got from Costco. Cold smoked them for a little over an hour, refrigerated for a bit, then on to the grill. Had some leftover green beans I cooked on the kettle a couple nights ago. They got warmed up in the steak yummyness on the grillgrates. I gotta say, the organic ribeyes are great.

 

[Rich Dahl]

Nice cook Nate, steaks look great. Barb and I only get our steaks from Costco now as the have by far the best steaks around here.

 

[Robert T]

Great looking steak Nate. I like the idea of smoking the meat for an hour.

 

[Angie H.]

Beautiful steaks Nate, delicious looking cook.

 

[Cliff Bartlett]

Nate, that is one fantastic looking steak! Great job on the cook. Like your technique for cold smoking also.

 

[Edison W]

Great cook and plate!!!

 

[Brad Olson]

Those are some great steaks, Nate! Were they about 2" thick?

 

[Bob H.]

Nate, it looks like you did a very fine cook with my favorite steak!

 

[Nate Frost]

Those are some great steaks, Nate! Were they about 2" thick?

A little over an inch.

 

[Jerome D.]

Great stuff, Nate. Looks like the cold smoking gave the steaks some nice color. Good photo with the plated shot.

 

[ChuckO]

Those Rib eyes look insanely good, just going on. Did they have that color going on, or is that the result of the hour cold smoke? Another fantastic cook Nate

 

[Bob Correll]

Beautiful steaks and pics Nate!

 

[Tommy B]

what temp did you "cold smoke" them at? When I reverse sear I smoke at 185 degrees until internal temp hits 125 degrees and then transition them to a super hot grill and finish them around 700 degrees.

 

[Nate Frost]

Those Rib eyes look insanely good, just going on. Did they have that color going on, or is that the result of the hour cold smoke? Another fantastic cook Nate

This is the color of the ribeyes when I took them out of the fridge. They browned up during the smoking process.

 

[Nate Frost]

what temp did you "cold smoke" them at? When I reverse sear I smoke at 185 degrees until internal temp hits 125 degrees and then transition them to a super hot grill and finish them around 700 degrees.

The pellet maze doesn't put out that much heat. So the temp of the grill was what ever the ambient temp was, I believe around 85 degrees on the shady side of my house, plus what ever heat the smoking pellets gave off. It wasn't that hot since I could pick up the smoke maze with my bare hands.

 

[Barb D]

Awesome Nate, spot on you can pass that plate this way.

 

[Craig Alumbaugh]

That is a awesome cook, steaks and green beans look delicious

 

[Luke P]

Nate,

Those ribeyes look incredible. The marbling/aging on them looks really nice. Final product looks juicy and delicious.

 

[russ olin]

Looks real guud!