GM - that ribeye looks great! For those of you that smoke then sear, 2 questions:Reverse sear is the way to go. First smoke at a low temp for an hour or so then sear. The benefit is that you get a consistent cook throughout the meat before searing. Cooking to temp is crucial, but the results are amazing. Here's a reverse seared ribeye on the Traeger.
I personally smoke the steaks at 200 until and IT of 100, then place my grillgrates in the grill and turn the traeger up to 450 and sear them until an IT between 125-130. I enjoy doing nice diamond marks on the steaks so sear for a min and 15 seconds then turn the steak about 45 degrees and repeat the time, then I flip the steak and do it again.GM - that ribeye looks great! For those of you that smoke then sear, 2 questions:
1) At what smoker temp do you smoke, and for how long (either time or IT)
2) At what temp do you sear, and do you close the grill (either your Traeger or a gas grill) during the sear?