Steak Sandwich | Ribeye Vs. Skirt | Slow 'N Sear Kamado

Slow 'N Sear Kamado - Steak Sandwich Showdown

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Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear

Like the thermometer we used? Find out more here:
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Ingredients:
Ribeye Steak
Skirt Steak
Smoked Provolone Cheese
Shredded Mozzarella Cheese
Hot Giardiniera (available in stores)
Sautéed Green Peppers & Onions (See below)

Peppers & Onions:
I simply sautéed one sliced green pepper and two medium chopped yellow onions in olive oil with some salt, black pepper and a sprinkle of oregano. Use medium heat until they begin to soften, then place on very low heat until ready to serve.

Directions for Steak and Sandwiches:
I started with a 24 hour dry salt brine on these steaks. I simply unpackaged them, sprinkled some kosher salt on both sides of each steak, and placed on a rack in the refrigerator overnight 24 hours before the cook. Once ready to cook, I removed from the fridge and seasoned with out "Not Just For Beef Rub". I setup the SnS Kamado with a full chimney of pre-lit coals, adjusted the vents (see video) and placed the steaks on the roasting rack & Drip 'N Griddle on the lower charcoal grate for some smoke time at lower temps below surface level. Once each steak reached 110 degrees Fahrenheit, I placed the Easy Spin Grate onto the cooker and began searing the steaks for 45-60 seconds per side. After each interval, I spun the grate and moved the steaks over the Slow 'N Sear direct heat. Once each steak hit medium rare internal temperature, I removed them from the cooker and allowed to rest. Once rested, each steak was sliced for the steak sandwiches. I then loaded each sandwich with sliced steak, peppers, onions, cheese and hot Giardiniera. I then placed them back on the SnS Kamado in a foil bed for a good melt. These sandwiches were absolutely DELICIOUS!