By Scott Bartlow (Fire Squad Ambassador)

Reverse Seared Ribeye Steak with Hasselback Potatoes

Serves: 10 people"
Cook Time: 1 - 2 hours
Skill:
Method:
Seared
|
Smoked
Food:
Beef

Ingredients

  • Main

Instructions

  1. 01

    Salt brine your ribeye steak minimally for 1 hour or overnight

  2. 02

    After salt brining, add Franks Hot Sauce as a binder. Then sprinkle Course Ground Pepper and Granulated Garlic on all sides of the ribeye.

  3. 03

    Run the russet potatoes over cold water, and scrub to clean and pat dry.

  4. 04

    Stir together the butter, olive oil, chives and some salt, garlic and pepper in a small bowl and set a side.

  5. 05

    Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

  6. 06

    Wrap the bottom of your potatoes in foil like a boat and then brush on the butter mixtures on the entire potato's and in between your slices.

  7. 07

    There are two cooking option methods: Using one Kamado Joe or two Kamado Joes. Using 1 Kamado Joe, set up Kamado Joe temp to 400 degrees, banking charcoal (wood chunk optional) to back side of charcoal basket, and cook indirect with divide & conquer system with heat deflectors on bottom tier or use sloroller. Smoke Ribeye indirect and once you reach 10 degrees from your internal temp of your preference, let ribeye rest in foil with natural carry over temperature. Bring your Kamado Joe up to 550-600 degrees (add light mayo to each side of steaks right before searing), and sear directly over grill grates, soapstone or cast iron searing station. You can place grate or searing accessory on the bottom or second tear of divide & conquer system. While using option one, you cook the hasselback potatoes at the same time until tender and crisp, 55 to 60 minutes. Your steak will cook quicker, so you will leave the potatoes on the indirect side even as your increasing the KJ to searing temperatures.

  8. 08

    If you have multiple Kamado Joes, you can set up one of your KJs to 250 degrees for reverse searing steaks and follow the remaining steps to prepare your ribeye for searing temperature. Then, setup your other Kamado Joe to 450 degrees to cook indirect the hasselback potatoes until tender and crispy, 55-60 minutes.

  9. 09

    Let steak rest for 10-15 minutes. When both are finished, chop up parsley and sprinkle over potatoes and add sea salt flakes on steak & potatoes per your preference.

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