How to Reverse Sear Ribeye Steaks | Traeger Staples 

I agree 100% But if I'm cooking for family and having a small child. I have to season steaks and bring up to room temp... Usually smoke them at 250-300. But I do 2.5-3 inch steaks so 35-45 mins gets them to 115-120 for me.

Thanks for the tip, makes sense, gonna try this now!

You should never left meat out to get to room temp. Google a study on it

Bro. You are dead on! I take them out of fridge, season them, then put them on the smoker. I have a few different people try them and everyone has said you can really taste the smoke flavor and what a difference it was. I noticed the smoke flavor embeds itself in to fat more than the leaner parts. NY strips are perfect because it has the strip thst goes down almost the whole steak. So every slice you get a graceful hint of the hickory smoke flavor... I think I know what im doing tonight, I got myself all worked up😂😂😂

Makes sense thanks for the tip

I forgot the butter also looking at those amazing steaks . Mine was sooooo good

I put mine on grill grates & followed your amazing instructions & can finally saw that I can make delicious steaks

FOR MEDIUM RARE, Smoke on your Treager till thermometer reaches 105 to 110 degrees, F. Then turn the heat to 475 to 500 degrees, F, and do 2.5 mins each side. Remove immediately onto A platter or plate and DO NOT COVER, unless with a bugproof screen dome. This will cook the steaks to 125-130 degrees, F. Perfection! 😊😋🤗😍

True! My cook times work at sea level to 1200'.

lolol

I've had quite a few people recommend transferring them over to a cast iron before serving. I definitely have to give it a try.

I have always preferred basting with rosemary, time and garlic on cast iron it traps in those herbs I agree I don't think it gets better than that

IM lucky enough to have a weber also and do exactly as you do

I don't have two grills but Grill Grates do a good job at searing when the Traeger is set to 450 degrees.

@@TB-qk7hg 450? Mine gets too 350 on a hot day. Maybe with no wind.

@@garyelderman1229 I have the Traeger Pro 570, bought it last year. What year and model is yours?

@@TB-qk7hg Mine is a Century from 2019. Costco . As i said. good not great.

Still waiting?

Did yours shrink in thickness like his did at the end of the video?

@@MrKen-wy5dk not much shrinkage

Jonathan West That’s what I do with big thick ribeyes. They come out amazing. I’m not fancy though. Just 50/50 salt and pepper for me.

Jonathan West this guy gets it. I feel like he should throw a cast iron skillet on there for the sear at the end. Basting in butter, some garlic, herbs, and then pouring the pan juices over the finished steaks puts them over the top in terms of flavor. I’ve never really been a fan of steak that was just straight grilled. I feel like all the good stuff (rendered fat and juice) just drips through the grill and is wasted this way. Also not a fan of rubs. Just high quality sea salt and fresh cracked pepper otherwise you’re covering the flavor of the steak. My $.02.

@@colingoesfishing6836 Agreed

Have u guys had any success searing on the traeger? I didn’t get that great of a sear when I cooked it. I’m thinking about tossing cast iron in there for the final sear. Or maybe buy the cast iron grill grate. Thoughts?

I was thinking the same thing.. His eyes almost came out of the socket.. I also need a Traeger

I bought a trager 22 pro a few weeks ago and I love it I have used it for alot of good stuff...ribs,steaks,jerky,brisket and pulled pork and about 3 days doing home made bacon after it's done curing....best thing I have bought ever

Just purchased a Traeger Pro 34 this weekend and after one smoked whole chicken, I’m in love. Hopefully you were able to get one bro.

Yes you do Timberline 1300

Honestly I'm more of a fan of pan sear myself so get you a cast iron plate or skillet and put on the grill while you're cooking your steak, then turn it up to 500 degrees and sear it in the skillet. Can also baste it with butter that way. You're gonna have the wood fire taste in the steak already so flame broiling it won't make much difference over pan searing.

Dryer steak 🤨 no thx

Pitts & Spitts

Rest after sear

Don't fool around with steak. Get you some RIBS to smoke! 😋🤗

@@MH-be6hr yes sir won’t do steaks on this but she’s been good so far

You won't on the grill. I like that crust as well so what I am going to try is doing the first step, smoking it on my Traeger, and then bring it in and finish off with a few minutes sear of each side in a hot cast iron skillet with garlic herb butter.

Naw, the oven dried 'em out and they shrank! 🤔

They don't read as quick as a thermapen. The longer u have the door open the more heat you lose. I have a traeger and a thermaworks dot. My dot doesn't read as quick as the pen and I still rarely use the traeger probe

Because the traeger probe is absolute garbage

I thought the same thing.

Only using a traditional grill that can reach a much higher temp. I sear on my weber gas in an iron skillet.

Do you remove the steaks at 120 degrees then put them back on the 450 degree temp to seat or just keep them on there until 450 is reached? Not clear about this

@@ToddGodfrey he removed them. He said it takes about 10 minutes to reach the high temperature. If he were to leave them on, they would be wayyy over cooked.

Hey there, thanks for reaching out, check out this link for the thermometer: www.traegergrills.com/accessories/digital-instant-read-thermometer

Just get a block of Kerry gold butter, chop garlic and herbs to your liking, and mix together when it’s room temp and soft. Put in cellophane and roll it up into a tube and refrigerate

Left it in the cast iron pan he should’ve used

Just put whatever herbs and spices you like in room temp butter and whip it together, roll it up in cling wrap and put in the fridge to firm up

Pretty sure thats the Thermapen. The best.

Hey there, we're really sorry that this happened with your Ironwood, we want to help. 👊 Please give us a call at 1-800-TRAEGER, one of our team members will get you squared away.

Me too. One time in my first few times of using my Traeger caught fire I thought maybe I didn’t clean my foil tray good enough or it was time to throw away however caught fire a couple other times with new tray covers now I’m afraid to go over 400 and definitely keep away from deck.

My Traeger caught on fire too. It was user error. Mine is new, used it a few times as well. Did not follow the proper shut down procedure when I had a mis feed. Kept filling the pot and it was on fire. I turned it off…cleaned out the pot, shop vacuumed everything…turned it on, then went thru the proper shut down. I haven’t had a problem since. I love my Traeger….good luck!!!

@@TraegerGrills Mine catches fire every time I cook over 400 degrees. I noticed even with the entire inside cleaned, if I’m cooking anything that’s dripping fat so basically anything, the drips will splash to the sides and then they eventually catch fire. I basically cook at max 375 degrees to be safe

You can get the same gloves at a Sam's or Cosco warehouse bulk supplier in the vitamin section.

@@richiesbbq harbor freight

Try Costco Business Center, last time I was there they had a whole ribeye piece like in the video.

@@ithorts just went today! And yes they have it!!!! Great price too

Dylan Evans how did it turn out? I’m trying to figure out the best way to sear because mike didn’t come out too great. I smoked at 200. But the sear was not good. I got it up to 500 and tossed them on there. Not sure if I should have waited a little longer before searing or if o should have placed it closer to the “hot spot” of the grill

Anthony Ha I smoked at 175f and to be honest I did not see a hell of a lot more smoke or taste the difference. Unless Matt wants to weigh in here I think people choose 225f on super smoke cause there is no real difference in the increase of smoke so going for 225g will get the steak to 135f internal quicker. The steaks we did turned out great but no difference to when we did them at 225f. I have no problem with getting my grill grates up to 600f. I simply max out the temp at 500f and leave them heat up for 10 minutes or so. Make sure the bottom shelf is dropped to the bottom level before you start to smoke so later you literally take the steaks out and then increase the temp. I also used the top shelf for the smoking and the bottom grill grates for searing to save changing things inside. Hope this helps. I would love to know Matt what your thoughts are?

It's Treager's own house brands of wood pellets. Probably way overpriced, but other wood pellets may contain adultrants which are unsafe to eat, like chemicals they treat lumber with. Treager's seems to have their own groves of trees and mosquito bushes they keep free of chemicals and their own saw mill.

Spell-Checker got me again! I typed mesquite, but it got changed to mosquito!

@@MH-be6hr That's ok, everytime I write to my buddy "Diane," it changes to "Diane," which just happens to be my wife's name.

Are. you talking about the Maillard reaction that browns and crusts the surface? Or burning grill marks into the meat?? Maillard reaction takes place at temps above 285F. That's why smoking a pork shoulder at 285F-300F puts a great browned crust on it. So anything above 285F will cause the browning, crusting and flavor changes on the steaks. The definition of searing is to create a brown crust on foods by cooking them at high enough temperatures that the Maillard reaction takes place. Burning grill marks into meat may be the result of searing. That's the showy part for the 'eat with your eyes' satisfaction. If you absolutely must have the marks, just use an electric charcoal starter coil. Plug it in, let it turn a glowing red the start laying on those cross-hatch marks. That will also add about the same amount of flavor to the meat - not much. The Maillard reaction is the flavor adder. p.s. my Traeger Tailgator temp will top out about 550F on both the cover thermometer and a grill grate thermometer. In hot summer months for certain.

Yeah man. I would smoke and then sear in cast iron. There’s no better sear than that.

A Traeger timberline can do 500 easily.

Mine will give you 525 all day long if you want it.

That's what I do. I put a cast iron skillet on the webber - crank in all the way up. Now that is a sear!

It stays on.

😁😉

Finally I’m not the only one that can’t seem to sear on my pro 34.

How do you like your big Joe? Looking into one. Does it get hot?

@@permitted_277 it can get all the way to 900F with no problem. I love my Kamado Joe, hands down better than my treager. However when I’m in a rush or a bit too busy I’ll use my treager.

Hey Craig, since late 2008, all of our residential grills have been manufactured in China. The larger commercial grills are still manufactured in the United States. Due to the overwhelming number of grills being purchased, our production was moved overseas to keep up with the increased demand.

They probably went with Traeger’s “signature blend” pellets which are good for all meat types.