Reverse Smoked Cowboy Ribeye | Chef Eric

[@bengerdts2362]

Chef Eric: as a longtime fan, this is probably your most mic drop of all your mic drop vids. You, my friend, are an artist

[@KamadoJoeGrills]

He's the best! #TeamRed 🔥

[@ChefEricGephart]

🤣🥂Thanks heaps for the kind words. That was one heck of a steak!

[@scottvelle]

My wife and my kids are spoiled by your recipes. They can’t go to a restaurant and order anything I grill, it just doesn’t taste as good as my food. Thank you, you make me a better back yard master! Simple things done well win every time!

[@KamadoJoeGrills]

#TeamRed 🔥

[@ChefEricGephart]

Exactly! The only drawback from owning a KJ is you will never be satisfied with a restaurant steak again 🤣🥂

[@hicksta1]

My kind of cook......... And I've been craving a nice steak. Glad to see you back on a weekly basis Chef. 🍻👍🔥

[@KamadoJoeGrills]

🔥 🔥

[@Grillincoastal]

New Chef Eric on a Monday 🔥💣🥃

[@KamadoJoeGrills]

😎

[@chrisa8203]

Incredible Chef Eric. Definitely trying it this weekend

[@KamadoJoeGrills]

💪

[@bobjohnson8169]

You just keep killing it Chef. Never thought to do a reverse with a hot smoke! This weekend kind Sir! This weekend.

[@KamadoJoeGrills]

#TeamRed 🔥

[@ChefEricGephart]

Keep us posted, they got sear is magic!!!

[@nickadams6626]

Is it Friday already? A new Chef Eric video on a Monday is a great way to start the week!

[@KamadoJoeGrills]

💯

[@ChefEricGephart]

Just wait till next week🤣⚡️

[@gillhuwbbq96]

We followed your recipe and process to the letter on our Kamado Big Joe and have only one comment "you can't go to a steakhouse and order a steak". Absolutely delicious, thank you Eric!!

[@KamadoJoeGrills]

🔥 🔥

[@richardmorgan767]

Absolutely going to give this method a go.. yum!

[@ChefEricGephart]

You won’t regret it

[@williamwilson2624]

That's an amazing looking steak! Great video, Chef Eric.

[@KamadoJoeGrills]

#TeamRed 🔥

[@ChefEricGephart]

Cheers my friend, thanks heaps for taking the time to comment 🥂

[@TommyBlanton]

Oh man! I just picked up my Joe. Can’t wait!!!

[@emilderuiter]

Need to do more with the flambé. Thanks for the inspiration chef!

[@KamadoJoeGrills]

😎

[@ChefEricGephart]

Flambé responsibility ⚡️🔥🤣

[@mikehaviland]

Absolutely beautiful. Great video.

[@KamadoJoeGrills]

🙏

[@buford1966]

As always…AMAZING!

[@KamadoJoeGrills]

😎

[@ChefEricGephart]

🥂🤙🏽

[@IanBrodiePhoto]

Perfect. What temp of the steak were you aiming for in the end - after the sear.

[@ChefEricGephart]

It’s totally up to you… for this fine of a cut I would edge toward medium. Anything less and the fat does not have time or temp to melt into flavor and moisture!

[@DMILES1776]

Man he never disappoints!

[@KamadoJoeGrills]

Sure doesn't.. 💪

[@ChefEricGephart]

Cheers my friend 🥂🤙🏽

[@alanmacaulay6496]

Hope you enjoyed Oz. Enjoyed the video. Just struggle sometimes to find the meats here your speak about in Oz. Probably the Ausi to US translation. Note I've not seen you pre salt a few hours before. Is this your preference?

[@ChefEricGephart]

I don’t pre season anything except turkey… I call it a dry brine. Back to Oz in September. Probably throwing a party before the galore conference…. Keep posted

[@bernardsbbq]

I like the wood fire sear!

[@KamadoJoeGrills]

Such a great searing method!

[@ChefEricGephart]

Truly underestimated or un thought of method that brings it home every time!

[@ChefEricGephart]

As soon as a you reach the combustion state, you are good to smoke⚡️🔥

[@grahambishop263]

What a great video thank alot from oz

[@KamadoJoeGrills]

🙏

[@ChefEricGephart]

Looking forward to getting back in September!

[@liamdillon9465]

Much love from down under! 🦘

[@KamadoJoeGrills]

👊 🔥

[@ChefEricGephart]

Can’t wait to get back in September 🦘

[@txboss2318]

Beautiful steak! Love the hat too, Chef.

[@KamadoJoeGrills]

#TeamRed 🔥

[@ChefEricGephart]

All about the kindness ⚡️🤙🏽

[@MiltonGeorges]

Babe wake up - a new Chef Eric just dropped 🥩🔥

[@KamadoJoeGrills]

😅

[@ChefEricGephart]

🤣glad I could be part of your day✨🥂

[@theashtonsdaddy]

Been waiting for a new 🥩 vid 🎉

[@KamadoJoeGrills]

😁

[@ChefEricGephart]

More in the way⚡️🔥

[@gilguzman8359]

Very nice! I have to buy a Kamado Joe.

[@txboss2318]

You are going to love it!

[@KamadoJoeGrills]

#TeamRed 🔥

[@gmollster]

Is that a brand new Joe or do you clean it? Mine looks wrecked compared to yours.

[@ChefEricGephart]

It’s on the newer side… wrecked means seasoned ✅🤌🏼

[@JoMamasHouse]

“I can’t justify ordering steak or bbq.” My in laws, my wife, her brother, his wife, their kids, their in laws…

[@ChefEricGephart]

Agreed

[@3up3down.]

Did it taste like burnt seasoning and cheap alcohol?

[@TheRssr1979]

Beautiful 🤩 Meat Man Fire Perfect 😍

[@KamadoJoeGrills]

🔥

[@ChefEricGephart]

⚡️🔥🤙🏽

[@rmagala]

Reverse seared a 2.7 lb cowboy steak from Snake River Farms last night on my Big Joe 2.

[@KamadoJoeGrills]

That's awesome!!

[@3up3down.]

Your cook looked good. All that seasoning and cheap alcohol was a mistake tho. Should have been salt and butter, enjoy the beef flavour

[@chickenwings9117]

Those new grills make me a little sad. I mean I know mine are now "battle worn" but still....Okay, seriously though, I thought we were supposed to let smoking wood stop actively flaming and move down to almost a charcoal phase before adding our meat or we get an acrid, bitter flavor? Let us know please. p.s. I agree. A KJ is worth the price for what it does to steaks alone. Everything else (and there's a LOT) is gravy........

[@KamadoJoeGrills]

It's usually when you get a clear blue smoke to indicate when to start cooking.