Reverse seared Delmonico steak

  • acquire two pieces of steak, about 2 inches thick
  • mix rosemary, parsley and garlic; add butter.
  • rub with salt, pepper, garlic a few hours before  smoking
  • smoke at 200-250 F, for about 70 minutes until meat reaches 125F internal temperature
  • remove meat from smoker
  • increase smoker temperature to 350-420F
  • put a cast iron pan in the smoker
  • add canola oil to the pan
  • keep the pan on high heat for 5 minutes
  • rub the meat with rosemary/butter/garlic; add extra butter
  • put the meat in the pan for 120 seconds
  • flip the meat
  • keep the meat in the pan for another 120 seconds
  • move the meat to a cutting board
  • let the meat rest for 5-10 minutes
  • slice the meat into 1/4 inch slices
  • enjoy

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