reverse sear rib eyes

jdeere2032r

New member
Joined
Feb 1, 2020
Messages
13
Reaction score
4
Points
3
Location
maryland
Grill
pro575
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
 

Attachments

  • ribeye1.jpg
    ribeye1.jpg
    138.6 KB · Views: 82
  • ribeye2.jpg
    ribeye2.jpg
    101.2 KB · Views: 91
  • ribeye3.jpg
    ribeye3.jpg
    112.2 KB · Views: 91

Beaser

Active member
Joined
Jun 30, 2019
Messages
141
Reaction score
27
Points
28
Location
Barrie Ontario
Grill
Ironwood 650
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

Active member
Joined
Sep 21, 2019
Messages
222
Reaction score
92
Points
28
Location
SW Ohio
Grill
I 885
I thought the marbling was a sight to behold until I saw your plated pic. Beautifully done!
 

PriceMP5

Active member
Joined
May 26, 2019
Messages
164
Reaction score
101
Points
43
Location
Cleveland
Grill
Ironwood 650
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

New member
Joined
Feb 3, 2020
Messages
2
Reaction score
0
Points
1
Location
Los Angeles, CA
Grill
Ironwood 650
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

Member
Joined
Jan 16, 2020
Messages
42
Reaction score
15
Points
8
Location
TX
Grill
Pro 575
Quick question for anyone: What's the temp and normal time for the first smoke/cook before searing? Thanks....
 

slate104

New member
Joined
Feb 3, 2020
Messages
2
Reaction score
0
Points
1
Location
Los Angeles, CA
Grill
Ironwood 650
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

New member
Joined
Jul 22, 2019
Messages
4
Reaction score
3
Points
3
Location
Minnesota
Grill
Silverton
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

Member
Joined
Jan 16, 2020
Messages
42
Reaction score
15
Points
8
Location
TX
Grill
Pro 575
Thanks for the info...and what's your starting temp?
 

GrillerGuy

New member
Joined
Oct 17, 2019
Messages
4
Reaction score
1
Points
3
Location
South Carolina
Grill
Ironwood 650
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

Member
Joined
Jan 16, 2020
Messages
42
Reaction score
15
Points
8
Location
TX
Grill
Pro 575
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.
 

ExUnifliter

Member
Joined
Feb 15, 2020
Messages
67
Reaction score
50
Points
18
Location
Pacific NorthWet
Grill
Pro Series 22
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

New member
Joined
Mar 22, 2020
Messages
2
Reaction score
0
Points
1
Location
Chicago
Grill
Eastwood 22
Has anybody placed a steak directly on a clean drip pan to sear it?
I think it can be done.
 
Last edited:
Top