![](https://www.foodiedude.com/wp-content/uploads/2024/07/zmzbuxwbi0ad1.jpeg)
Both steaks were ~2lbs, dry brined for ~48 hours, and then reverse seared in the smoker and then seared on the Weber Kettle. This was for company so I wasn’t able to get the money shot inside each steak, but the internal temp topped out at 134.3F
by TopDogBBQ
4 Comments
Delicious, is there a pic with it cut?
I’ll take both thank you
So, which one is better
I’ll drink to that