Chef Tom Makes Reverse Seared Cowboy Ribeye Steaks

Chef Tom from All Things Barbecue in Wichita, KS makes plenty of really good dishes. We love the YouTube channel and House of Q is one of his millions of followers! In this dish, Chef Tom shares all the steps to smoke then sear a large steak that’s perfect to share. The recipe has a side dish and a really nice, simple-to-do topping. But we think the home-made steak sauce that includes House of Q Slow Smoke Gold pulls it all together.

Preparing the Steak

When it comes to preparing a Cowboy Ribeye, not much trimming is required. However, some of the silver skin can be removed since it can be tough to chew. Look for any thick membranes and cut them out with a sharp meat knife.

To season the steak, coat the steak with some oil such as olive oil. Coat generously with your steak seasoning such as House of Q Peppered Bovine or as Chef Tom uses in the video, Cattleman’s Grill California Tri Tip seasoning.

Let the steak rest at room temperature for a few minutes as you prepare your smoker. In this video and many of Chef Tom’s videos, he is using a Yoder Smokers YS640, which is running at 225°F with cherry and pecan pellets. Once the cooker is up to smoking temperature, the steak is placed on the top rack and the lid closed.

Time to Make the “Century Sauce”

This is delicious! Chef Tom crafted what he calls Century Sauce to be poured on top of his finished steak. You see, this recipe video was Chef Tom’s 100th video posted and appropriately he named this sauce century to note the event.

Chef Tom describes how to make Century Sauce by blending together 1/4 cup of mayonnaise and about 2 tablespoons of House of Q Slow Smoke Gold mustard sauce. Mix in 2 tablespoons of your favorite Italian vinaigrette dressing and then some more herbs with 2 tablespoons of Italian seasoning. This gives the sauce a nice Italian flair.

To add a nuttiness to the mix, 2 tablespoons of finely grated Parmesan cheese is added. Mix well and set aside for the steak

Fried Red Onions for Crunch!

A perfect topping to complement this beautiful steak is something crunchy. The choice is fried onions. Yum!

Chef Tom starts with half a large red onion and slice it thinly. Split the onions apart in a bowl and cover them with buttermilk. The milk not only mellows out the sharpness of the red onion but also helps the coating when we fry them. Let the onions soak for 30-45 minutes – just enough for the milk to do it’s job.

In a separate bowl or rimmed plate add a couple cups of flour and season with steak rub, House Rub or even Competition Beef Rub. This will add another layer of flavor to the onions. Transfer the onions from the buttermilk, shaking off any excess milk and then into the flour. Remove the pieces, shake off any extra dry coating and set the onions on a rack to keep dry.

Preheat enough oil in a deep skillet or fryer to 375°F. Fry in batches the onions until brown, crisp and delicious looking. Try not to eat all of them before the steak is done.

Time to Sear the Steak

Once the steak has been smoking for about 60-90 minutes it reach an internal temperature of 110-115°F. Remove the steak from the smoker and cover with foil to keep warm.

Change the configuration of the smoker to grill… that is, remove the heat deflector and in GrillGrates so the steak can be seared. Change the heat to 500 F and allow the cooker to adjust to the higher temperature – about 10 minutes.

Give the Steak a Crust

Place the steak on the grates and cook for colour. Rotate and flip the steak as it begins to char however keep an eye on the meat temperature. A good ‘medium-rare’ doneness is when the steak reaches an internal temperature of 130°F. Remove from the grill to rest.

Balance Out the Flavours – Sweet Potato Puree

While the steak is resting, Chef Tom made a simple sweet potato puree to serve as a base on the plate. The puree is visually appealing and complements the steak beautifully. All it takes is a roasted sweet potato and a few additional ingredients included in the recipe.

Resting and Plating the Steak

After giving the steak about five minutes to rest, it’s time to slice into it. Resting allows the juices that have concentrated in the center to redistribute, ensuring that every bite is juicy.

As we cut into the steak, the juices blend with the sweet potato puree, enhancing its flavor. Now, let’s add our toppings: starting with the crispy fried onions for that delightful crunch and then topping it all off with the Century Sauce.

The Final Taste Test

In every dish Chef Tom makes he makes a point to taste it. One could argue this is the “cruel” part of any one of his videos. This is where you simply want to lick your screen and join in on the fun. For this steak, Chef Tom describes this steak presentation is both visually stunning and delicious! “Each bite is bursting with flavor.” The combination of the juicy steak, the creamy sweet potato puree, the crunchy onions, and the flavorful Century Sauce is simply fantastic.

Thank You for the Videos!

Although Chef Tom has made many more videos since making this steak video, we wanted to share this post. There’s so much to learn and take away from this video. Like the steak sauce, the Century Sauce, this recipe is a celebration of his 100th video.

If you are looking for a great place to see smoking recipes and learn plenty about cooking, be sure to check out All Things Barbecue at atbbq.com for more recipes, tips, and techniques.

Here is a link to the full blog post and recipe.

Made with VideoToBlog using Reverse Seared Cowboy Ribeye | 100th Recipe from The Sauce