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
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!
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!
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! 👍
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 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.
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😂😂😂
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.
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! 😊😋🤗😍
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
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!
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.
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.
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?
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 .
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.
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.
The 225 degree super smoker is probably the best way I've ever cooked a steak, hands down. That was amazing! ! problem tho, the sear is really weak. I haven't tried it yet, but I plan on throwing a cast iron flat top in the grill and crank it up to 500 to get a proper sear on the steak. I don't know if it'll be hot enough but I heard good things.
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.
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.
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.
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.
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
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
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
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.
done this on my Masterbuilt with Sirloins and holy gospel, absolutely amazing, best thing with the masterbuilt is you can crank that to 700F (make sure you clean it out first or have a fire extinguisher on standby lol)
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!
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
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
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.
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 :)
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?
Got a Traeger like 12 or 15 years ago. It’s on last leg. Bought a Masterbuilt gravity recently. Kind of a pain in arse to me. I may want to go back to Traeger. This grill looks awesome. Do you think it cooks steaks as good or better than a gas or charcoal grill? I know they can get hotter than this
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?
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.
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.
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.
I've cleaned my Traeger pretty well and it still catches on fire >450 from phantom grease, so I just smoke steaks to 125 internal, then pan sear mhigh 1 min each side. Killer steaks.
@@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.
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
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!
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!
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
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! 👍
True!
My cook times work at sea level to 1200'.
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 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
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.
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! 😊😋🤗😍
This is the summit1g of the grilling world
lolol
When ya flip them, put them in a different part of the grill where the grates will be hotter. Better sear that way
reverse sear with the traeger then finish the steak off on a rosemary and garlic seasoned cast iron. Trust
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
I made new york strip steaks pon my pro 34. Following this procedure. Absolutely amazing. Thank you Matt.
Tried this recipe this evening for our Independence Day barbecue- it was beyond fantastic!! Thanks, Traeger!
We're stoked that you enjoyed it! 🙌🔥
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
Did yours shrink in thickness like his did at the end of the video?
@@MrKen-wy5dk not much shrinkage
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!
This is probably one of the best ways to do steak. Nice and easy, with consistent results. Thanks Matt!
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.
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?
love the meat church vids. it makes me look like a pro when I'm treagering. thanks again
How is the steak after resting out in the foil cold or still warm? Mine always little cold after the resting any advice
facial expression never changed until he bit into that steak
Just did this exact steak. Phenomenal!! The gospel is king!
glad my pro 575 can go to 500F, cant wait to try my ribeye, just readying for sear now
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.
Did this for a prime grade ribeye and accidently cooked it to 140-145 and so ended up amazing.
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 .
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.
My sister and her husband liked ribeyes done like this.
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.
Just did some ribeyes this way, amazing! I used the same rub too
Just bought the the 780. We are so excited to try your recipes. Bryan and Blondie
Thanks Mr.Pittman got me hungry!! Great video.
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.
Dryer steak 🤨 no thx
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!
Waiting on my timeline 1300. Thank you for the small tips make a world of difference!
Still waiting?
The 225 degree super smoker is probably the best way I've ever cooked a steak, hands down. That was amazing! ! problem tho, the sear is really weak. I haven't tried it yet, but I plan on throwing a cast iron flat top in the grill and crank it up to 500 to get a proper sear on the steak. I don't know if it'll be hot enough but I heard good things.
5:32 is where the steaks get replaced by thinner ones lol
Naw, the oven dried 'em out and they shrank! 🤔
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.
Where was the sear?
Left it in the cast iron pan he should’ve used
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
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.
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.
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!
I've been grilling steaks wrong my entire life.... AMAZING finish
Looked really good. I do think that an open flame gives you a better sear though.
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
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
The 7:13 mark with his eyes says it all! LOL
Damn, that came nice! Going to have to try that soon!
I love the face after you tasted it, I could really tell they were tasty! I gotta get me a Traeger!
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
You lost me at well done 🤣 great vid and very informative! Thanks!
I LOVE MY TRAEGER!
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
Looks delicious
We really enjoyed your meat church blend of pellets. Great mix for particularly the hotter cooks. Well done.
Can you do this with a beef round steak?
Mine turned out great
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.
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?
How did you make the butter
Do I approach this any different if im cooking filet mignon?
How long do you season
Beautiful stakes. Great job
Is ghee butter good to use?
done this on my Masterbuilt with Sirloins and holy gospel, absolutely amazing, best thing with the masterbuilt is you can crank that to 700F (make sure you clean it out first or have a fire extinguisher on standby lol)
Super good thank you
Do you have cotton under your gloves?
i do this with those aluminum Grill Grates and i can get those black cross hatches okay
Butter recipe please
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!
Hey matt just a question why don't you use the temp probes that come with the Traeger?
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
Good video
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
It looks amazing
Rib eye steak is my absolute favorite!
What wood pellets?
I cooked my steaks just like this with the Holy Gospel rub. Absolutely fantastic! I’ll never cook my steaks any other way
Stupid Question. Traeger 34 Pro. When smoking Boston Butt or Brisket do I set it to Smoke of the Temp needed for smoking?
That Holy Gospel on steak is awesome! Looking forward to try that new Texas Sugar on some ribs next week 😊
What if you go from smoker to a separate grill or cast iron pan, without resting before the sear?
Rest after sear
I don't know why, but my eye starts twitching when I see someone press the meat to the grill😵💫
Would love the recipe for that butter
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
I have a question what gloves do you use? Great video.
You can get the same gloves at a Sam's or Cosco warehouse bulk supplier in the vitamin section.
@@richiesbbq harbor freight
Recipe for the amazing butter?
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
Anyone a clue as to what pellets he’s using? I’m guessing Texas Beef would probably be the choice?
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.
Hard to beat a reversal sear steak!! 🔥🔥🔥
What size grill is this one?
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 :)
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?
If you use Super Smoke and set it to 225 which is the max temperature, what happen with Super Smoke after the temp spikes???
It stays on.
Do I have to flip the steaks at all other than when I’m doing the reverse sear
Got a Traeger like 12 or 15 years ago. It’s on last leg. Bought a Masterbuilt gravity recently. Kind of a pain in arse to me. I may want to go back to Traeger. This grill looks awesome. Do you think it cooks steaks as good or better than a gas or charcoal grill? I know they can get hotter than this
Pitts & Spitts
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?
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.
Good
should have seared them on a cast iron with butter. ultimate crust
i HAVE ONE WORD yum!
How do I buy a whole ribeye piece like this? And cut it myself? I can’t find it at Costco!
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
How do I get a nice crust like I can doing a pan seared steak?
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.
I thought the point of searing is to seal all those juices in before cooking???
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.
It is!
I've cleaned my Traeger pretty well and it still catches on fire >450 from phantom grease, so I just smoke steaks to 125 internal, then pan sear mhigh 1 min each side. Killer steaks.
Weird, let it run for 40 minutes empty at the highest temperature to burn off any phantom grease. Just my 2 cents.
how does he not burn his hands through the nitrile gloves?
i hate you for making me watch this video at 1h50 am
What kind of probe do you use?
Pretty sure thats the Thermapen. The best.
I have yet to see a sear on a Traeger. Including this
Nice!!
Thanks so much for sharing have a blessed day today in our Lord God and savior Jesus Christ bye
Super smoke?
Hey TG, super smoke is a feature that is available on our Ironwood and Timberline Series grills.
@traegergrills what thermometer was he using?
Hey there, thanks for reaching out, check out this link for the thermometer: www.traegergrills.com/accessories/digital-instant-read-thermometer
I love my pro 34, but i cant sear on it. I smoke my stakes on it but i sear them on my big joe kamado.
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.