reverse sear rib eyes

[jdeere2032r]

I did the reverse sear rib eyes I seasoned them with a rub i just found called cooter rub by a company called gator hammock i traegered them until the internal tempeture reached 125 then instead of turning the traeger up to 400 like the recipe said i put them on my weber at 450 to reverse sear them they came out nice and tender

 

[Beaser]

I do my steaks the same way, it's easier to clean the Weber. My traeger ironwood is a great smoker and good for burgers, roasts, ribs and chicken but try to sear a steak and it makes too much of a mess. If traeger has an R&D dept, they're asleep at the switch or hiding. A little more attention to detail and they'd have a winner.

 

[bfletcher]

I thought the marbling was a sight to behold until I saw your plated pic. Beautifully done!

 

[PriceMP5]

If you want your traeger to get a great sear then I highly recommend sear grates! But I do admit I use my Weber kettle for doing steaks, mainly because that’s what I’ll be using in a competition if it doesn’t get postponed.

 

[slate104]

Why not use a cast iron griddle or pan to sear on the Traeger after? I’d rather deal with 1 cleanup vs. 2. I do basically the same method and keep my cast iron in the Traeger, take off meat at desired temp, turn up Traeger to max, then sear on the cast iron.

 

[ScotchnSmoke]

Quick question for anyone: What's the temp and normal time for the first smoke/cook before searing? Thanks....

 

[slate104]

Quick question for anyone: What's the temp and normal time for the first smoke/cook before searing? Thanks....

It depends on what you want to have them finished at. I like medium rare so I usually pull them at 125* then sear for about 3 mins on each side, then rest them.

 

[mnbbq]

Even with the seating grates my Traeger does a pretty mediocre job of searing anything. I bought a single burner portable stove that uses the small butane canisters (the kind they use to make omlets at brunches) for $20. After smoking on my Traeger I heat up a cast iron skillet on the single burner and finish steaks off with a nice sear. Turns out great.

 

[ScotchnSmoke]

Thanks for the info...and what's your starting temp?

 

[GrillerGuy]

I’ve mastered my version of reverse seared ribeye (or fillet) in 5 easy-peasy steps. BEST steak ever. I use cast iron skillet on my stovetop Not my smoker. I’ve tried it on the Traeger but it doesn’t get hit enough for a good crisp. Enjoy!

1 Apply salt, cracked pepper and garlic powder heavily to all exterior of steak.

2 Refrigerate steak overnight Uncovered to slightly dry our the exterior for a better crisp.

3 Cook at 200 degrees until internal temp is 115 for Medium rare. (Wife likes her more done than me so she gets outside slices and I get inside).

4 Heat cast iron skillet on oven cooktop on high heat and turn on stove fan.

5 Once heated, drop a pat of butter and once it melts (think 2-3 seconds) put steak in butter for one minute both sides and all edges. I use tongs. Slice and enjoy!

 

[ScotchnSmoke]

I’ve mastered my version of reverse seared ribeye (or fillet) in 5 easy-peasy steps. BEST steak ever. I use cast iron skillet on my stovetop Not my smoker. I’ve tried it on the Traeger but it doesn’t get hit enough for a good crisp. Enjoy!

1 Apply salt, cracked pepper and garlic powder heavily to all exterior of steak.

2 Refrigerate steak overnight Uncovered to slightly dry our the exterior for a better crisp.

3 Cook at 200 degrees until internal temp is 115 for Medium rare. (Wife likes her more done than me so she gets outside slices and I get inside).

4 Heat cast iron skillet on oven cooktop on high heat and turn on stove fan.

5 Once heated, drop a pat of butter and once it melts (think 2-3 seconds) put steak in butter for one minute both sides and all edges. I use tongs. Slice and enjoy!

Interesting, Thanks.

 

[mnbbq]

Thanks for the info...and what's your starting temp?

I pull the steak off the Traeger at 100 degrees. 2 minutes on each side in a hot iron skillet and I end up with perfect medium rare.

 

[ExUnifliter]

Here’s how I do my Traeger’d Reverse Sear thick cut steaks.
I put my heavily salted steak, racked, in the refer for 8-12 hours, then bring it out to sit on the counter for 1-1/2 hours to warm up. Then season it heavily with coars—ground pepper and TR Coffee Rub.
180* Traeger’d to internal of 115* (can take upwards of 1-1/2 hours+).
Meanwhile, I heat up my cast iron skillet in a preheated 450* oven for at least 30 minutes.
I pull the beautifully smoked steak off the Traeger and tent with foil for about 10 minutes to rest.
I put the super hot cast iron skillet on my largest stove burner, set on HIGH. Couple of tablespoons of butter and a couple of crushed garlic cloves til melted. Add steak, and spoon garlic/butter over steak about 2 minutes per side.
Enjoy!

 

[Gumby]

Has anybody placed a steak directly on a clean drip pan to sear it?
I think it can be done.