Reverse seared with the smoker. My wife's new favorite.
My dog's too.

Lookin' good. At least $50 per steak in a nice restaurant.

The rib handle is a fun novelty.
But for simplicity I just order from the local butcher a 2 inch, bone in, ribeye. That fits into a pan for searing or get sous vide cooked and finish seared. You are not paying for bone that adds no flavor.

For the adventurous Tomahawk Beef Wellington

butthead

I like Sam's videos. He speaks my language. lol

butthead: "The rib handle is a fun novelty.
But for simplicity I just order from the local butcher a 2 inch, bone in, ribeye. That fits into a pan for searing or get sous vide cooked and finish seared. You are not paying for bone that adds no flavor.


For the adventurous Tomahawk Beef Wellington


butthead"

Once I used the sous vide on a cowboy ribeye, I could not go back to doing it any other way. I cook it for 7 or 8 hours at 130. Let it rest for 15 minutes or so while I heat up a cast iron pan. I put a 50/50 mix of butter and oil or bacon fat and oil in the pan and reverse sear each side and end for a minute or two each side over medium to medium high heat. I sous vide with the bone attached, but cut the bone off before the sear. I sear the bone separately.

Never mind, just an old geezer repeating himself.

butthead

AmarilloJim: "
Reverse seared with the smoker. My wife's new favorite.
My dog's too."

Those look incredible! I also reverse sear these after hanging them in the Pit Barrel Cooker.