Just did this cook and it was fantastic! We live at 8500 ft so most meat requires a little extra time/few minutes, but the temperature probe is an absolute when cooking at this elevation. We are sold on the reverse sear ribeye! 👍
@MH-be6hr
3 жыл бұрын
True! My cook times work at sea level to 1200'.
@TheRealSandorClegane
5 жыл бұрын
reverse sear with the traeger then finish the steak off on a rosemary and garlic seasoned cast iron. Trust
@Colin0515
3 жыл бұрын
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.
@richardandrade9418
2 жыл бұрын
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
@danhammond9066
2 ай бұрын
I smoke at 180 on my traeger using 100% char oak wood pellets lumber jack brand. Gets more smoke. Takes longer to get to 120 internal temp. But the traeger has a meat temp probe. Then using heavy grill mitts I take off the grate, remove the heat shield, put the grate back on and put a cast iron griddle on the grate. Direct heat now on the cast iron. Set the grill 500. The cast iron will get to 650 degrees in about 20 minutes. Add beef lard to the cast iron to prevent sticking. Sear steaks for 2 minutes a side. Hint use wagyu beef lard to make cheap steak taste like wagyu steak. Much better sear this way and deeper smoke flavor. But whole process can take 2 hours or more.
@jeanettev.3603
3 жыл бұрын
You lost me at well done 🤣 great vid and very informative! Thanks!
@rogelioguerrero1445
4 жыл бұрын
I believe you said this is medium rare which is perfect for me but my wife likes medium well how far ahead should the I put the medium well one before the medium rare one. Thanks!
@mike_martin0920
Жыл бұрын
That Holy Gospel on steak is awesome! Looking forward to try that new Texas Sugar on some ribs next week 😊
@-.Steven
2 жыл бұрын
Can I get a Witness! Hallelujah! Amen Brothers and Sisters! New Traeger owner here, still learning but 30 years of gas grilling behind me. Love the Traeger, really looking forward to smoking my Elk, Deer and Antelope jerky on my Traeger. Great video! Thanks for the post! Hallelujah!
@Eddie-gb3bn
3 жыл бұрын
That steak on the right is in “prime rib” territory
@MH-be6hr
3 жыл бұрын
I do 2" thick steaks on the bbq all the time. Can't beat 'em! 😋🤗
@shredzepplinec5874
5 жыл бұрын
facial expression never changed until he bit into that steak
@raybossard2810
2 жыл бұрын
Holy smokes just found this video the other day and made 5 ribeye's for the family. It was absolutely the best steak I ever made! Even the kids are bragging about how good these steaks were! Big thanks to Matt Pittman and Meat Church spices!
@Tyler-fp2rg
4 жыл бұрын
This is the summit1g of the grilling world
@onyxdevil26
4 жыл бұрын
lolol
@RodStiffinton
3 жыл бұрын
When ya flip them, put them in a different part of the grill where the grates will be hotter. Better sear that way
@mikes1504
4 жыл бұрын
I am an amateur at grilling steak. I tried this just as you instructed and the steaks turned out delicious! For the experts who come on here and complain. I dont understand if they are so good at grilling steaks why watch a how to video? They should make one themselves so everyone can criticize there method. Thank you Matt. Appreciate the advice
@SG-ig2th
5 жыл бұрын
Traeger owner here. A decent sear needs to be 500+. Sorry, but a traeger just can’t do it. Fire up the Weber gas grill with cast iron grates if you want a good sear.
@tomgates316
5 жыл бұрын
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.
@Drewlittle3298
5 жыл бұрын
Yeah man. I would smoke and then sear in cast iron. There’s no better sear than that.
@jameshenderson6649
5 жыл бұрын
A Traeger timberline can do 500 easily.
@davidweigel2238
5 жыл бұрын
Mine will give you 525 all day long if you want it.
@brad_neal
5 жыл бұрын
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!
@tomgates316
5 жыл бұрын
Reverse Sear smoke flavor enhancement tip - start those steaks right out of the fridge at about 35F. That 'bring steaks to room temp' stuff DOES NOT apply here. You are getting your smoke flavor on these steaks from the time they are put on the grill - until they hit that internal 120F mark to pull them for the sear. If you start that steak out at 70F room temp, you only have 50F of time for adding smoke flavor. But start it at 35F right out of the fridge and now you have 85F of temp time to impart your smoke flavor. Makes a huge difference in the flavor you get on the steak. And we got a wood pellet smoker for that very reason - Right?? The old 'start at room temp' stuff is for a 'sear to done' or 'sear and bake' method of making steaks. If the center of the steak was ice-cold, you'd burn the exterior before the center was warm. Or a large grey band around the outside of the steak where it was over-done.
@I_like_turtles_67
5 жыл бұрын
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.
@harlanprojects
5 жыл бұрын
Thanks for the tip, makes sense, gonna try this now!
@fuzionleft
4 жыл бұрын
You should never left meat out to get to room temp. Google a study on it
@ThatE46
4 жыл бұрын
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😂😂😂
@brettwing737
4 жыл бұрын
Makes sense thanks for the tip
@chriskoch5777
5 жыл бұрын
I tried this and it turned out so very good! This steak melted like butter in your mouth. I didn't even at the butter at the end because I was so excited to eat I forgot. It was still amazing! Thank you for the tips!
@father04100
2 жыл бұрын
I forgot the butter also looking at those amazing steaks . Mine was sooooo good
@father04100
2 жыл бұрын
I put mine on grill grates & followed your amazing instructions & can finally saw that I can make delicious steaks
@RussWittmann
4 жыл бұрын
Where was the sear?
@bucketlist2016
3 жыл бұрын
Left it in the cast iron pan he should’ve used
@maximefortin6917
5 жыл бұрын
How is the steak after resting out in the foil cold or still warm? Mine always little cold after the resting any advice
@jedi36mindtricks
5 жыл бұрын
Reverse sear is the way to go. Your high end expensive steak restaurants, like Stoney River Steakhouse, does the reverse sear. I have gone from oven to super hot skillet. Did it this way last time I did it and I prefer the skillet to sear. I like to baste the steak in tons of butter with fresh thyme and rosemary. Next time I'll smoke it then go to skillet.
@richardc-ex7rt
5 жыл бұрын
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.
@colingoesfishing6836
5 жыл бұрын
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.
@jedi36mindtricks
5 жыл бұрын
@@colingoesfishing6836 Agreed
@zenwithHa
4 жыл бұрын
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?
@fincherelli73
4 жыл бұрын
love the meat church vids. it makes me look like a pro when I'm treagering. thanks again
@allmaddenteam22
3 жыл бұрын
Own a Traeger, and Santa Maria Style BBQ - Even with the Reverse sear method I"m not getting that perfect perfect crust of higher temp required for a great steak. The favor is good the sear not so much. I get a much better sear from my open Santa Maria oak pit. I can control heat somewhat by lowering and raising the meat. I like the Traeger just not here for a great sear on a steak.
@chrisgard9300
5 жыл бұрын
I love the face after you tasted it, I could really tell they were tasty! I gotta get me a Traeger!
@bargeratt78
4 жыл бұрын
I was thinking the same thing.. His eyes almost came out of the socket.. I also need a Traeger
@devintorgerson9278
4 жыл бұрын
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
@RodneyThomas
4 жыл бұрын
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.
@stewart55024
3 жыл бұрын
Yes you do Timberline 1300
@rr-ph3kx
3 жыл бұрын
Sooo...30 day old ironwood caught on fire at 500°. I did a thorough clean before hand with new liner and bucket liner. Grease tray was clean too... Not uncommon with these after a little research. I do not recommend going above 425 unless you have it away from your deck and/or house
@TraegerGrills
3 жыл бұрын
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.
@DdDten
2 жыл бұрын
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.
@theflanneryboys8118
2 жыл бұрын
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!!!
@joewinckowski
4 ай бұрын
@@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
@jameshall9445
4 жыл бұрын
Melted butter flavor is amazing with the smoked flavor. Even with them turning out medium-well, the steaks were incredibly juicy. When my wife tried it, she stopped eating and said it was the best steak she's ever had. This recipe is perfection.
@MH-be6hr
3 жыл бұрын
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! 😊😋🤗😍
@DRK4x4
4 жыл бұрын
Love arguing with my buddies about cooking steaks... “Dude you cook steaks for almost an hour? You’re ruining them” Naw dude, this ain’t the 4 and 4 jerky charcoal cooking you try to feed people.
@Yessentuki4
3 жыл бұрын
5:32 is where the steaks get replaced by thinner ones lol
@MH-be6hr
3 жыл бұрын
Naw, the oven dried 'em out and they shrank! 🤔
@Alitricia1
3 жыл бұрын
It’s amazing how the thickness of the finished product becomes half of when you started. What a bs. Shame on you trigger. And this comes from a timberline Traeger owner
@andyd1006
Жыл бұрын
I made new york strip steaks pon my pro 34. Following this procedure. Absolutely amazing. Thank you Matt.
@krajncar
3 жыл бұрын
lol where's the sear??? there's barely a char mark...
@myanime101
4 жыл бұрын
it looks like they aren't really seared
@MH-be6hr
3 жыл бұрын
They are roasted in a wood smoke convection oven.
@sgtsavage4991
2 жыл бұрын
Nice looking steak but i prefer a bit more crisp ,is Traeger looking to add a sear function ? Think that would make this the ultimate smoker/grill
@MySiGGYSAUERRR
2 жыл бұрын
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.
@nmore69
3 жыл бұрын
Traeger needs a sear station on these grills . I turn my Weber grill at 450-500 about 10 min before these steaks are ready to be removed from the traeger and sear them on the Weber . Works like a charm . I understand that not everybody has 2 grills .
@gustavolicea6000
3 жыл бұрын
IM lucky enough to have a weber also and do exactly as you do
@TB-qk7hg
3 жыл бұрын
I don't have two grills but Grill Grates do a good job at searing when the Traeger is set to 450 degrees.
@garyelderman1229
3 жыл бұрын
@@TB-qk7hg 450? Mine gets too 350 on a hot day. Maybe with no wind.
@TB-qk7hg
3 жыл бұрын
@@garyelderman1229 I have the Traeger Pro 570, bought it last year. What year and model is yours?
@garyelderman1229
3 жыл бұрын
@@TB-qk7hg Mine is a Century from 2019. Costco . As i said. good not great.
@limpanskok
5 жыл бұрын
???? What ... ..... what happened to the thickness of the finished steaks???
@w1rth
4 жыл бұрын
Yeah, what kind of shenanigans are they trying to pull here?
@JackArctic
4 жыл бұрын
fat and water loss
@w1rth
4 жыл бұрын
J T umm. Those steaks went from almost 2 inches thick to about half an inch. Those aren’t the same steaks. I cook steak almost 2x per week and have never seen that happen.
@JackArctic
4 жыл бұрын
@@w1rth yeah looking back you seem to be right. i was just looking for an explanation but I think they must be different steaks.
@mikekennedy9817
4 жыл бұрын
I have an Ironwood 885. I do this with just under 2 inch strips. I take them off at 110 to 115 and crank it up to 500. It works great. Otherwise I have a gas Broil King ready and finish it there. The flavor is better than having a perfect sear
@MrKen-wy5dk
3 жыл бұрын
Did yours shrink in thickness like his did at the end of the video?
@mikekennedy9817
3 жыл бұрын
@@MrKen-wy5dk not much shrinkage
@freedom3594
2 жыл бұрын
Reverse Cow Grill 😆
@tedzukowski471
2 ай бұрын
Why did your steaks shrink that much? The Traeger 780 will not sear a steak. Also why didn’t my grill come with a shelf?
@stevebusby6618
3 ай бұрын
What flavor pellets did you use? Can you use just any? I just bought two prime ribeyes. Can't wait to try this out! Thanks!
@solomr287
5 жыл бұрын
They can’t be the same steaks you started with
@oldfart7479
5 жыл бұрын
They got awful thin, hey🤔🤔🤔🤔🤔
@toddflory9216
5 жыл бұрын
THATS WHAT I WAS THINKING! He cooked the thickness out of them.
@soonerfan745
5 жыл бұрын
I’m glad I’m not the only one who noticed that. At 1:30, the raw steak on the right looks like its 2” thick. The props guys failed in scene continuity.🤪
@rlewis1203
5 жыл бұрын
Somehow I don’t believe this guy...😑
@MH-go9wn
5 жыл бұрын
Not the same steaks for sure. The 3 that he started with were all different thicknesses. The one on the far right was maybe over 2”. The far left was the same as his cooked steaks around 1.25” Also you can’t get that kind of seat on a traeger without over cooking them. Which he did.
@jeremy7991
4 жыл бұрын
I thought the point of searing is to seal all those juices in before cooking???
@blockwilson
4 жыл бұрын
That was the old belief, but was proven ineffective years ago. It was discovered that the moisture in the meat prevents a good sear from occurring(that sizzling sound you hear is just the water, which actually prevents the meat from browning), and that it doesn’t actually “hold in the juices”. What you do still get with a good sear though is the Maillard reaction, where all those amino acids and sugars begin to brown and create awesome odor and flavor molecules. Cooking the meat to just below desired internal temp allows the most moisture possible to be evaporated, resulting in the most effective sear possible. I tried this method a few years ago and have never cooked a steak a different way since. It’s also a great way to cook pork chops.
@MH-be6hr
3 жыл бұрын
It is!
@jernigan007
3 жыл бұрын
those steaks shrunk , or those are different steaks
@rupman27isback
3 жыл бұрын
The 7:13 mark with his eyes says it all! LOL
@nissan300ztt
3 ай бұрын
Yeah that piece of meat is gonna be like $200 around here. Jesus Christ!
@acerock013
4 жыл бұрын
i do this with those aluminum Grill Grates and i can get those black cross hatches okay
@StayUnderPressure
2 жыл бұрын
This method is as consistent as sous vide but taste even better. I like my steaks a bit thicker than these but they’ll be perfect either way.
@DTeezie313
3 жыл бұрын
Just did some ribeyes this way, amazing! I used the same rub too
@Skylord3000
Ай бұрын
should have seared them on a cast iron with butter. ultimate crust
@nolanpeterson5032
4 жыл бұрын
Just did this exact steak. Phenomenal!! The gospel is king!
@tm-fh8lt
4 жыл бұрын
Do I approach this any different if im cooking filet mignon?
@markschommer7407
2 жыл бұрын
My sister and her husband liked ribeyes done like this.
@JayRodriguez1024
4 жыл бұрын
Anyone a clue as to what pellets he’s using? I’m guessing Texas Beef would probably be the choice?
@MH-be6hr
3 жыл бұрын
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.
@MH-be6hr
3 жыл бұрын
Spell-Checker got me again! I typed mesquite, but it got changed to mosquito!
@tazman572
3 жыл бұрын
@@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.
@jazic82
3 жыл бұрын
He said "sweat them out", if you want to take it one step further and have a air fryer oven with a 'dehydrate' option you might want to run it for an hour or so to further create a better crust. Is what I like to do is smoke my meat beforehand then put it on the dehydrate option for 100 degrees then let it sit for a bit while I get the rest of the meal ready (sides) then put ripping flame sear on the steak when I'm done with everything else. The dehydrate creates a dryer steak which makes a better sear in my opinion. PS: An offset is a little more work but it creates a much better flavor. For 45 mins it's not that much more work imo. Also a flat pan like a grill grate or a cast iron and a burger press will do a wicked job of putting a sear on steaks vs just letting them open air sear.
@nateescalante8657
2 жыл бұрын
Dryer steak 🤨 no thx
@rodsilva80
Жыл бұрын
i hate you for making me watch this video at 1h50 am
@hiddenacresoutdoors
4 ай бұрын
We did this with a couple of Porterhouse steaks the other night on the Ironwood 650. Perfect results. The Ironwood paired with the Meater 2 Plus is an awesome combination!
@SloSTjax
4 жыл бұрын
I've been grilling steaks wrong my entire life.... AMAZING finish
@bbqbreak
5 жыл бұрын
Thanks Mr.Pittman got me hungry!! Great video.
@jamesjackson6549
5 жыл бұрын
Recipe for the amazing butter?
@MH-go9wn
5 жыл бұрын
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
@richardstuntebeck9863
5 жыл бұрын
Looks delicious
@-.Steven
2 жыл бұрын
Good Grief this is Awesome! Mouthwatering! YOU Eat the bugs klowSS and billE gatez! I'll eat the ribeye!
@44ryang90
3 ай бұрын
Did this for a prime grade ribeye and accidently cooked it to 140-145 and so ended up amazing.
@stevenzimmerman1681
Жыл бұрын
I'm a smoker rookie. That kind of gloves are you wearing?
@Southpaw1975
5 ай бұрын
😂😂😂😂😂
@fredwienbarg5051
2 жыл бұрын
I received a new Traeger 650 yesterday. My concern is that while cooking at 225 with super smoke on, there is NO visible smoke. Is that normal?
@garyelderman1229
3 жыл бұрын
Doesn't sear. If you like grey steak the Traeger is great. If you ge ill in the winter do exactly that. A Traeger may warm up your coffee.Good unit but about 30% as versatile as ads claim
@dwightschrute4201
4 ай бұрын
I don't know why, but my eye starts twitching when I see someone press the meat to the grill😵💫
@madfeeds836
2 жыл бұрын
This is probably one of the best ways to do steak. Nice and easy, with consistent results. Thanks Matt!
@HRDK-SKLETRMUMMR-MEGTRN
5 жыл бұрын
🍳🍖😋🍳🍖😋🍳🍖😋🍳🍖😋🍳🍖😋🍳🍖😋
@blondiethebuilder5676
Жыл бұрын
Just bought the the 780. We are so excited to try your recipes. Bryan and Blondie
@mattmac5599
2 жыл бұрын
"Listen to that sizzle". I could hardly hear a sizzle. Traegers just don't get hot enough for a great sear.
@taylord9772
3 жыл бұрын
Is it possible to get respectable grill marks on a traeger? These ain’t it? Thinking of buying but lack of heat for steaks could be a problem
@shanesmith1652
4 жыл бұрын
Stupid Question. Traeger 34 Pro. When smoking Boston Butt or Brisket do I set it to Smoke of the Temp needed for smoking?
@jayprevett6657
Жыл бұрын
I dont get how people get there steaks so smokey. I alwasys follow the recipe an i can never get me steaks so red
@will-i-amb.4213
5 жыл бұрын
The 54 that gave thumbs down are probably some candyass vegans!!
@TheOneDI
2 жыл бұрын
glad my pro 575 can go to 500F, cant wait to try my ribeye, just readying for sear now
@rkooscar6866
4 ай бұрын
How long do you season
@denaliking6426
4 жыл бұрын
I wouldn't call that a sear - it barely even fizzed when you put them on
@rickt7626
5 жыл бұрын
Hey matt just a question why don't you use the temp probes that come with the Traeger?
@colbyvanhorn3684
4 жыл бұрын
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
@ryanwagner7348
4 жыл бұрын
Because the traeger probe is absolute garbage
@immytay65
4 жыл бұрын
Butter recipe please
@StayUnderPressure
2 жыл бұрын
This method is as consistent as sous vide but taste even better. I like my steaks a bit thicker than these but they’ll be perfect either way.
@apophispnw5717
3 жыл бұрын
The little circle of fat in the middle of a ribeye is the most delicious piece of fat on the planet. Probably better than bacon.
@chadtf5633
4 жыл бұрын
Sorry guys but NEVER sear a steak on the treager unless you want to throw that money away, they are the worst. IF you do throw a cast iron on your stove, heat it up while the steaks are on the treager, then throw the hot cast iron on the grill to sear. The treager has a lot of hype, I bought into it as well, steaks aren’t that great on them, don’t even come close to steaks on the PK grill. But the treager is great for convenience and not having to do much to get that nice smoke flavor. Treager is great for chicken and pork, but steaks... naw
@Archpimp
5 жыл бұрын
Since the steaks are already cooked wouldn’t it be better to leave the grill open during the sear? I.e. get rid of convective heating and only have direct radiant heating?
@CotesDuQ
5 жыл бұрын
I thought the same thing.
@brad_neal
5 жыл бұрын
Only using a traditional grill that can reach a much higher temp. I sear on my weber gas in an iron skillet.
@ToddGodfrey
3 жыл бұрын
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
@majorchungus
2 жыл бұрын
@@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.
@eyeyron5007
2 жыл бұрын
That looks a little too done. I’d reverse sear then finish it on cast iron pan or direct heat grill
@adamellistutorials
Жыл бұрын
Do you have cotton under your gloves?
@Morganfrost
2 ай бұрын
Tried this recipe this evening for our Independence Day barbecue- it was beyond fantastic!! Thanks, Traeger!
@TraegerGrills
2 ай бұрын
We're stoked that you enjoyed it! 🙌🔥
@kyleschwartz8943
Жыл бұрын
how does he not burn his hands through the nitrile gloves?
@laxcoach76marchand42
2 жыл бұрын
I have yet to see a sear on a Traeger. Including this
@chowner
3 жыл бұрын
Pressing down on the meat and butter? yikes
@AV8R_1
2 жыл бұрын
What if you go from smoker to a separate grill or cast iron pan, without resting before the sear?
@downsouthtroutmouth6217
2 жыл бұрын
Rest after sear
@jessemcvay3383
Жыл бұрын
Can you do this with a beef round steak?
@jjwb22
5 жыл бұрын
Mine turned out great
@anitathompson5645
5 жыл бұрын
Thanks so much for sharing have a blessed day today in our Lord God and savior Jesus Christ bye
@BJT0003
4 ай бұрын
No tongs
@GeneralRock114
Жыл бұрын
If you use Super Smoke and set it to 225 which is the max temperature, what happen with Super Smoke after the temp spikes???
@Ironknuckle100
4 ай бұрын
It stays on.
@jamesbreedlove622
3 жыл бұрын
I LOVE MY TRAEGER!
@MH-be6hr
3 жыл бұрын
Don't fool around with steak. Get you some RIBS to smoke! 😋🤗
@jamesbreedlove622
3 жыл бұрын
@@MH-be6hr yes sir won’t do steaks on this but she’s been good so far
@mrx1333
Жыл бұрын
Damn, that came nice! Going to have to try that soon!
@AntonioLarosa
4 жыл бұрын
Looked really good. I do think that an open flame gives you a better sear though.
@martingonzalez699
5 жыл бұрын
I have a question what gloves do you use? Great video.
@richiesbbq
4 жыл бұрын
You can get the same gloves at a Sam's or Cosco warehouse bulk supplier in the vitamin section.
@pappy1432
4 жыл бұрын
@@richiesbbq harbor freight
@davidobrien5483
5 жыл бұрын
What happened with your Brisket Video?
@davidobrien5483
5 жыл бұрын
Nevermind found it
@MH-be6hr
3 жыл бұрын
Brisket is a ghastly imitation of a good steak like a rib eye, sirloin, or porterhouse. 😋😋😋🤗
@rkooscar6866
6 ай бұрын
How did you make the butter
@dylanevans999
4 жыл бұрын
Hey Matt, I have an ironwood 885 and have always understood that a lower temp gives you more smoke inside the smoker... so why 225f? Can you smoke a steak on a lower temp like 175f to get more smoke flavour? Obviously it will take longer but I’m happy to wait if it will get an increase in smoke flavour. To be honest I have done this a few times at 225f and it always tastes delicious but I just want more smoke without having to add a smoke tube etc. thanks in advance I have 2 wagyu mb7+ rib eyes ready for cooking in 2 days :)
@zenwithHa
4 жыл бұрын
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
@dylanevans999
4 жыл бұрын
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?
@chevyford86
4 жыл бұрын
I'm confused to why the steaks went from like 1" thick to like a .50" thick
@CrimsoNaga
4 жыл бұрын
It's based on the fat and moisture in the meat. As it's cooked, that's lost so it shrinks.
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