Welcome back to Anderson's SmokeShow! We cook steaks every week and have created the methods for the PERFECT reverse sear steak using my Camp Chef Pellet Grill and a cast iron griddle! Come check it out!!
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If you are interested in purchasing this Camp Chef Pellet grill, follow this link:
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Interested in purchasing the Sidekick attachment, see this link:
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Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer: hbit.ly/3Nid5nm
Victorinox Boning Knife: amzn.to/3tOOLir
Victorinox Chef Knife: amzn.to/3GDmZwW
Victorinox Slicing Knife: amzn.to/3hTiC6m
26 Inch Cutting Board: bit.ly/3Vlxzge
Grilling Tools: bit.ly/3tVTVc8
Nylon Grill Brush: bit.ly/3GTM2Mr
Bristle-Free Grill Brush: bit.ly/3EPjnXb
Grill Cleaner: amzn.to/3TS8R5O
Food-Safe Black Nitrile Gloves: amzn.to/3XnruBy
Oven/Grill Gloves: amzn.to/3VkfvTq
Wire Rack: amzn.to/3gtWGP0
Wagyu Beef Tallow: amzn.to/3GTN0Z5
Duck Fat Spray: amzn.to/3Et03iV
Like I said... we make steaks every week and we have been working on creating the perfect steak recipe and I think that we have finally done it. For this video I used delmonico ribeye steaks, but you can use this same method for any steak.
I start by pat drying the steak with paper towel. I then take a small amount of olive oil or avocado oil and baste the steak with it. I used a homemade rub on this but any steak rub or something as simple as SPG (salt pepper garlic) would suffice. Make sure that the rub is sticking to the surface of the steak and let the steak rest at room temperature for 15-20min while you get the grill going.
In this video I am using my Camp Chef SmokePro SG24 WIFI. I smoked the steaks at 200F and smoke level 10 until the internal temperature was 110F. Once it reaches 110F remove the steak from the grill and spread Mayonnaise on the steak... yes I said Mayonnaise! This is the point where some of you die-hard steak lovers will disown me... but trust me on this! Now that you've got the mayo steak ready lets the get cast iron griddle hot. For this I used my Camp Chef Sidekick with the cast iron griddle at Med-High heat. I seared each side until the perfect crust had formed. Removing the steak at 110F from the grill and searing it momentarily on each side will produce an awesome Medium-Rare steak! Keep in mind that the thickness of the steak will determine how much additional cooking will take place during the sear. For a thicker cut steak you may want to smoke up to 115F, whereas a thinner steak 100-105F. I will let you be the judge.
This mayo steak is absolutely the perfect steak. The crust on this steak is incredible and extremely flavorful. This steak is super juicy and tender and is the perfect medium rare steak!
If you want to see more great cooks, be sure to subscribe to my channel and follow along!
Write me a comment too! I'd like to know what you think of these mayo seared ribeyes!!
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
andersons smokeshow andersons smoke show steaks on pellet grill
#ReverseSear #PerfectSteak #CampChef
4 ноя 2020
