Try this easy steak hack! #carnivorediet


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48 replies
  1. Fort Worth Westside
    Fort Worth Westside says:

    I used to air fry, but clean up was long. Went to broiler with meat on tin foil. Easy clean up. I’ll try air fryer with párchame the paper. I thought the paper would block the air flow thru the grate. We’ll see. Thx Bella

    Reply
  2. Dirk
    Dirk says:

    Thank you so much for this! I've been struggling to figure out what the best time limit is, I just get nervous about it. Like, I'd eat a steak raw in a restaurant, but get hesitant about doneness when cooking it myself 😂

    Reply
  3. Hard Truth
    Hard Truth says:

    Our favorite ribeye cooking method is what I call a reverse smoke and sear. I season the steaks with salt in the early morning and let them dry brine in the fridge until 2pm. Then I smoke them in my pellet grill at 180 degrees until they hit 115 degrees internal, takes about an hour or so depending on the thickness of the steaks. Then I sear them for 1 minute per side on a 600-700 degrees lump charcoal fire. That pushes them to 125-130 internal. They are fantastic. Being retired I’m not ruled by any schedules. We eat ribeye 3-4 days a week.

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