The trick is to smoke the meat and not make the meat smoke
Date: June 13, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Smokey Rib-Eye w/ Homemade BBQ Sauce
The brine used beer, water & salt
These steaks were a lesser grade of rib-eye. I wanted to see want the brine would do to a less than great cut
The steaks and brine are in a partially vacuumed and sealed FoodSaver bag
The ingredients for the “simple” homemade BBQ sauce
The ingredients are combined in a pan and cooked over medium heat until reduced & thickened
The sauce is reduced & will now get pureed using an immersion blender
The steak sauce is pureed & now needs to cool before serving
The rub used smoked salt, smoked paprika, toasted cumin, ginger, cayenne pepper & black pepper
The rub is ready to mix
The finished rub.
Some hickory chips for use in the smoker drawer are soaking.
The steaks are out of the brine & have been patted dry, rubbed down & temp probes are inserted
The steaks are seared on high for 6 minutes a side
The steaks get finished over medium low heat. They were taken to 130 & after a 5 minute rest will reach 135 degrees
The steaks & homemade steak sauce were accompanied by some shoestring fries
These steaks had excellent flavor inside and out
They were a perfect medium rare and were tender and juicy.
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This recipe from Fire It Up interested me on several levels. It was intended to be used with a less tender cut (top sirloin) hence the beer based brine. It had an interesting sounding rub with several smoked spices. The biggest point of interest for me was the homemade steak sauce which used lots of interesting ingredients. I was short on time when I made this and so when I couldn’t find top sirloin, as called for in the recipe, I went with a rib-eye that was on special. It had very little marbling and I figured the marinade would benefit this cut like it would the top sirloin. This was a thick steak and cooked in tow stages, first being seared over high heat and then it gets finished over medium low heat. The end results were excellent particularly the steak sauce which I loved. The steak was moist and tender which I’m sure was in part due to the brine. The crust was both smokey & spicy. The sauce was totally