Can A TRAEGER Really Sear A Ribeye Steak? | Ft. Kosmos Q




Can A Traeger Really Sear A Ribeye Steak? | Ft. Kosmos Q We’ve all been wondering, now its time to get an answer! We grabbed the nicest prime ribeye steak we could find locally, unboxed our brand new Traeger Timberline 850 and rolled! You may have your own favorite method for cooking ribeye steak, and let us be honest there are so many options, but if you ask me, a steak should be cooked over direct heat, preferably flame! Back in 2015, I won the world SCA steak competition using my own line of small-batch seasonings on a steak that I picked out of a line up so believe me, you’re in good hands! So go ahead and check out our little steak experiment. Be sure to let us know what you think down in the comments!

Check out our How To Cook a Ribeye Steak Video for more steak madness. https://rb.gy/vjbvkf

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28 replies
  1. ParadigmUnkn0wn
    ParadigmUnkn0wn says:

    I'm a fan of throwing them in a pellet smoker set to 200F-275F (depends on your patience level, thickness of steaks, and desired smoke level), let them come up to ~105-110F, then pull them off and throw them on a hot griddle with some butter, or a screamin' hot griddle with some grapeseed or avocado oil. Also, dry brine them beforehand and put them straight in the smoker from the fridge, although starting from room temp works but you won't pickup as much flavor. The low n' slow beginning is kinda like sous vide, then the finish on a cast iron skillet or griddle gives you an even better crust than a charcoal grill could provide.

    No pellet "grill" is truly suited to cooking steak from start to finish, not even the ones with a slide away heatshield. That said, some cast iron over a propane burner finishes what the pellets can't.

    Reply
  2. Doctor Strange
    Doctor Strange says:

    The only way I’ve been able to sear on a smoker is to smoke it to get that flavor into it then take it off like you did and let it sit while I heat the smoker up to 500 degrees. However, I put a cast iron skillet in there and that heats up to 500 degrees too. Then I sear it on the cast iron skillet and done.

    Reply
  3. Parker Marsch
    Parker Marsch says:

    A couple things. First, if you technically wanted to be “consistent” you should either include the cast iron grill grates in the first cook or remove them during the second cook. The cast iron grill grates are going to transfer heat differently than the stainless steel, so it doesn’t surprise me that the grill marks are noticeably different in the second cook with the direct heat only amplifying that effect. Something else to try (since this is an old video) is trying out the Royal Oak 100% charcoal pellets. They hold more energy and will push your max temp past what the grill is typically known for running (in some cases by as much as an extra 100 degrees)

    Reply
  4. ozzyruleshere
    ozzyruleshere says:

    So this grill is mainly low and slow? At friends for burger and brats on the little treager and seemed like not for actually grilling but more of a smoker. He smoked a big piece of meat previously and said it was great. Didn't say anything to him but wondering for myself. I'm more of griller and if more of a smoker might not be for me?

    Reply

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