How to Reverse Sear Ribeye Steaks | Traeger Staples

Hey guys, I'm Matt Pittman from Meat Church and I'm here to show you how to make a

reverse

sear

rib-eye on your Traeger. So rib-eyes are my favorite steak. The

reverse

sear

method will work on any type of steak, but today we're focusing on the rib-eye and for me, my perfect steak is about an inch and a half thick. So, to reverse sear you need a thick steak. I don't want to get too thick. I really, personally, wouldn't go up more than two inches. Definitely not close to three. That's entering ribs territory. So let's take a whole rib roast that we have here today and bring them to life.

Okay, then let's leave this. There's a lot of fat out here. I'm going to wait to trim it until I've cut the fillets. It's a little easier for me. This is a boneless roast rib. You can choose the one you like best and I think it's easier to cut it on this side, so I'll turn it over and cut the steak. I like it about an inch and a half thick. I want a very sharp knife and for today I'm going to cut two or three

steaks

. Gorgeous. Alright, here we have three beautiful

steaks

. I'm going to season them.

You have a few options when it comes to Meat Church and how you want to season it. Many people prefer our meat adobo, our Holy Cow, and what we discovered lately is that many people really love the Holy Gospel. It's a little milder than Sacred Cow and is amazing with a steak. So we're going to apply a good coat of Holy Cow on all sides of these steaks. Sides, top, bottom, get dirty with it. If you know me, you know that I like to season high so you can apply it nice and evenly on your steaks.

Then I think an optional step is to refinish the steak with some garlic and herbs, which is a nice touch. So if you want to have a little more depth to your flavor profile, you can add this too. So, let's talk about reverse gilding. This is one of the simplest things you can do on your grill. It's a very simple two-step process. The first step is to smoke the steak at 225 degrees. If you have Super Smoke, I would also turn that feature on to give the steak even more smoke. The second step, once the steak reaches 120 degrees internal temperature, I'm going to turn my grill temperature up to high, so 450 degrees or if you have an Ironwood or a Timberline, go ahead and take it to 500 and then I'm going to sear these steaks for two to three minutes per side, depending on your taste.

It will probably last about 3 minutes. At that point, your steak will 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 take the first step past 120 to get closer to 130 or you can sear it longer, so there's a lot of freedom here and the kind of what you want to do. . We are going to take these seasoned or sweated fillets and we are going to put them on the grill that we have prepared 225 and Super Smoke. Alright, so we're here at the grill.

We have this Timberline set to 225 degrees/Super Smoke and I want to show you something. You have an option on a Timberline and an Ironwood where you can remove the bottom rack from these shelves, here you can drop it to the bottom level to brown it later. So we go ahead and drop it that way after smoking them and cranking this up to 500. I don't have to bother picking up this hot grill and trying to drop it. Let's go ahead and do that now. Now we are ready to leave. We have these seasoned ribs. Let's go ahead and put them on.

So this process will probably take about 45 minutes, depending on the thickness of the steak, but I budget about 45 minutes, an hour at most and you should be ready. Alright, we've been smoking these 225° Super Smoke for about 40-45 minutes. I already checked the temperature once, so I know it's close to 120. I'm going to go in and make sure. If they're at 120 degrees, I'm going to remove them and set them aside so we're ready to brown, we're going to let this rest. We're going to set this grill to 500 degrees. It'll probably take about 10 minutes or so and then it'll be a nice break for the steak and we'll sear them and that's it.

Alright guys, we've got this Timberline up to 500° and we're ready to sear. Make everything rock and roll. Listen to that sizzle. I'll just give them a little bit of pressure to make sure they're really down on the grill and I'll sear them for two or three minutes, whichever you prefer, depending on where you're going. I'm going to bring them up to an internal temperature close to 130 degrees and they will continue to cook a couple of degrees after I take them out, so for me about two and a half minutes per side will be perfect, so I'm going to close it. this, let it continue, set a timer and go back and a couple of minutes.

We've been there for about two and a half minutes. I'm going to turn them over and let the other side brown. and press them again just because I really want to make sure the meat is on the grill. Alright guys, we took these steaks off the grill and I like to finish them with a really good butter, so you can use some type of European butter, but what I did was I made a compound butter, so I went to my local supermarket and bought European butter. without salt and then I diced a bunch of things that I wanted to put inside.

I have basil, a little bit of parsley, a little bit of minced garlic and I wrap it in cellophane, so I cut this packet up and took the cellophane off to keep it nice and kind of together and then I'm going to put a big disk of this butter in each of these fillets and I'll let it melt over the fillet, which will give an amazing finish to your final product. Trust me. This will make your taste buds super happy. So we're going to take some aluminum foil, cover it lightly, and let the butter melt over these fillets.

I'm going to prepare the rest of my dinner and we'll be ready to eat. Okay, so the butter has completely melted on these fillets. You can see the garlic bits here and some green like parsley and things that we put in this. These things smell amazing and now it's time to cut them up. So if you look here, you can see that perfect medium rare from top to bottom. There is nothing better than that. Finish with a little salt. Alright, I can't wait any longer, so I'm investigating. Very good. So if you want this recipe, bringergrills.com/recipes or just download the app.