Hey guys, I'm Matt Pittman with Meat
Church here to show you how to do a reverse sear rib-eye on your Traeger. So rib-eyes are my favorite steak. The
reverse sear method will work with any kind of steak but today we're gonna
focus on a rib-eye and for me, my perfect steak is about an inch and a half thick.
So to do a reverse sear you need a thick steak. I don't want to go too thick.
I would really, personally, not go more than two inches. Definitely not near
three. That's kind of getting into prime rib territory. So we're gonna take a
whole rib roast we have here today and kind of cut these to life. Alright, so
let's cut this. There's a lot of fat here on the outside. I'm gonna wait to
kind of trim that until after I've cut my steaks. I find it a little bit easier.
This is a boneless rib roast. You could go with the one
that you like and I think it's easier to to cut on this side so I'm gonna turn it
around here and cut my steak. I like about an inch and a half
thick. I want a real sharp knife and I'm just gonna cut myself two or three
steaks for today. Gorgeous. Alright, so we've got three
beautiful steaks here. I'm going to season them up. You've got some options
when it comes to Meat Church and how you want to season. A lot of people go with
our beef rub, our Holy Cow, and what we found lately is a lot of people really
love the Holy Gospel. It's a little more mild than the Holy Cow and it's amazing
on steak. So we're gonna apply a pretty good coating of Holy Cow
on all sides of these steaks. Sides, top, bottom, be messy with it. If you know me,
you know I like to season up high so you get a nice, even application on your
steaks. Then what I think an optional step
is I like to come back across the steak with some garlic and herb which is a
nice touch. So if you want to have a little more depth here to your flavor
profile you can add this as well. So let's talk about the reverse
sear. This is one of the most simple things you guys can do on your grill.
It's a very simple two-step process. Step one is you're gonna smoke the steak at
225 degrees. If you've got Super Smoke I would turn that feature on as well to
impart even more smoke in your steak. The second step, once the steak reaches 120
degrees internal temperature, I'm going to crank the temperature up on my grill
to maximum heat so 450 degrees or if you've got an Ironwood or a Timberline
go ahead and take it to 500 and then I'm going to sear these steaks two to three
minutes per side depending on your liking. Probably going to go about 3
minutes. At that point your steak is gonna approach 130 degrees internal
temperature which is medium-rare. Medium-rare is 130 to 135. That's the
perfect steak for me. If you like yours a little more well-done then you can
either take the first step beyond 120 to higher closer to 130 or you can sear it
for even longer so there's a lot of latitude here and kind of what you're
wanting to do. We're gonna take these steaks that have been seasoned or
sweated out and we're gonna go put them on the grill that we've got prepared 225 and Super Smoke. Alright, so we're out here at the grill. We've got this Timberline
set up at 225 degrees/Super Smoke and I want to show you guys something.
You got an option on a Timberline and an Ironwood that you can actually take
your bottom grate off these racks here you can drop it down the lower level for
your sear later. So we've gone ahead and dropped it down that way after I smoke
them and I crank this up to 500. I don't have to mess with picking up this hot
grate and trying to drop it down. Let's just go ahead and do that now. Now
we're ready to go. We've got these seasoned rib-eyes. We're gonna go ahead
and put them on So this process is probably gonna take
about 45 minutes depends on the thickness of your steak but I budget
about 45 minutes - hour max and you should be good to go. Alright, so we've been smoking these
225° Super Smoke for like 40-45 minutes I've checked the temp
once already so I know these are near 120. I'm going to get in and just make
sure. If they're 120 degrees I'm gonna pull them off and dead on so we're ready to go to this
sear we're gonna let this rest. We're gonna crank this grill to 500 degrees. It's
probably gonna take 10 minutes or so and then that's a good rest for the steak
and we're gonna put them on a sear and be done. Okay guys, we've got this Timberline up
to 500° we're ready to sear. Get things rocking and rolling. Listen to that sizzle.
I'm just gonna give them a little press to make sure they're really down on that
grill grate and I'm gonna sear two to three minutes kind of your liking
depending on where you're going. I'm taking these to close to 130 degrees
internal temperature they'll continue to carryover cook a couple degrees after I
pull them off so for me about two and a half minutes a side is gonna be just
perfect so I'm going to shut this, let it keep going, set a timer and come back and
a couple minutes. We've been about two and a half minutes. I'm going to flip these over and let the other side sear. and give them a nice press again just
because I really want to make sure that meat is down on the grill grate. Okay guys,
so we've got these steaks off the grill and I like to finish them with a
really good butter so you can use some sort of European butter but what
I've done is I've made a compound butter so I've gone to my local grocery store
and bought an unsalted European butter and then I diced up a bunch of stuff
that I wanted to go inside. I've got basil, I've got
some parsley, a little bit of chopped garlic, and I roll it up in cellophane
and so I actually just cut right through this package and peel the
cellophane off of it just to keep it nice and kind of together and then I'm
gonna put a big disc of this butter on each of these steaks and just let it
melt down over the steak which is gonna give you just an amazing finish for your
final product. Trust me. This is gonna make your tastebuds
super super happy. So we'll get some aluminum foil and just lightly tent this
and let this butter melt over these steaks. Gonna get the rest of my
dinner ready and we're gonna be ready to eat. Alright, so the butter has
completely melted over these steaks. You can see the garlic pieces here and some
of the green like parsley and things that we put in this. These things smell
amazing and now it's time to slice into these. So if you look here, you can kind
of see that perfect medium-rare top to bottom. Can't be beat. Finish that off with a little bit of salt. Alright I can't wait anymore so I'm
digging in. So good. So if you want this recipe traegergrills.com/recipes
or just download the app.
