Traeger Ribeye: Reverse Seared Rib-Eye Steaks

This recipe for reverse seared rib-eye steaks by Matt Pittman on Traeger Grills is perfect for anyone who loves a thick cut of rib-eye. The steaks are seasoned with Meat Church Holy Cow BBQ Rub and Meat Church Garlic and Herb Seasoning, smoked until medium-rare, and then seared over hickory for perfect caramelization and grill marks.

Ingredients:

• 2 rib-eye steaks (1-1/2 inch thick)
• Meat Church Holy Cow BBQ Rub
• Meat Church Gourmet Garlic and Herb Seasoning
• High-quality butter

Pellets:

• Traeger Signature Pellet Blend

Steps:

1. Preheat your Traeger grill to 225°F with the lid closed for 15 minutes. Use Super Smoke if available.
2. Season both sides of the steaks with the BBQ Rub and Garlic and Herb Seasoning. Place the steaks on the grill and cook for 30 to 45 minutes until an instant-read thermometer reads 120°F for medium-rare.
3. Remove the steaks from the grill and increase the temperature to 450°F. Let the steaks rest while the grill preheats.
4. Place the steaks back on the grill and sear each side for 3 minutes.
5. Remove from the grill, top with butter, lightly tent with foil, and let rest for about 5 minutes before slicing and serving.

Rib-eye steaks are a prime cut of beef, known for their rich marbling and robust flavor. While traditional grilling methods often yield delicious results, the reverse sear technique takes steak perfection to a new level. This method involves smoking the steak at a low temperature and then searing it over high heat to achieve a perfect crust and tender interior.

The Science Behind Reverse Searing

Reverse searing works by slowly bringing the steak to the desired internal temperature through smoking. This slow cooking process ensures even temperature distribution, reducing the risk of overcooking and allowing the flavors to deeply penetrate the meat. Once the steak reaches medium-rare, it is seared at a high temperature to create a caramelized crust that adds texture and flavor.

Step-by-Step Guide

1. Preparation: Start with two rib-eye steaks, each 1-1/2 inch thick. Season them generously with Meat Church Holy Cow BBQ Rub and Garlic and Herb Seasoning. This combination of spices enhances the natural flavors of the beef without overpowering it.
2. Smoking: Preheat your Traeger grill to 225°F, using the Super Smoke feature if available. Place the steaks on the grill and smoke them for 30 to 45 minutes, or until an instant-read thermometer reads 120°F. This step infuses the meat with a subtle smoky flavor while cooking it evenly.
3. Resting and Searing: Remove the steaks from the grill and increase the temperature to 450°F. Let the steaks rest during this time to retain their juices. Once the grill is hot, sear each side of the steaks for 3 minutes. The high heat creates a beautiful, flavorful crust.
4. Finishing Touches: After searing, top each steak with a pat of high-quality butter and lightly tent with foil. Allow the steaks to rest for about 5 minutes. This final rest helps the butter melt into the meat, adding richness and ensuring the steaks are juicy and tender.

Conclusion

Reverse searing is a game-changer for steak lovers. It combines the best aspects of smoking and grilling to produce a steak with a perfect crust and juicy interior. Whether you're a seasoned griller or a novice, this method is worth mastering. Try it with your favorite rubs and seasonings to discover your ultimate steak recipe.