Myths About Searing Steaks
Many people believe searing a steak is done to seal juices inside a piece of meat. This makes sense in theory, but this belief is actually a myth when grilling. Searing dries out the outer surface of a steak, and this method takes some of your juices with it.
Searing is a popular practice within backyard grilling, but it is to be performed with proper instruction and guidance.
What Temperature Do You Smoke Pellet Steaks At
Put the steaks directly on the smokers rack and roast your steaks for 20 minutes, avoiding flipping or flipping. Preheat your smoker to 180F, place the steaks directly on the rack and roast them without flipping for the longest period of time possible. 20 minutes at low temperatures will impart an indirect flavor to the steak, while smoking too long will dry it out. Steak that has been smoked too long will become tough as it goes, it will also not take as long for it to come to a final.
Add Desired Traeger Wood Pellets And Set Your Smoker To 350 Degrees F
How to cook a steak on a traeger. I fired up the Traeger and put it on high and the thermometer on the oven roof indicated. Heyyy Robin S Place onto the grill. Thats the reason why a well-done steak is a lot dry and has fewer juices than a rare steak.
Set your Traeger to 500 degrees Fahrenheit and preheat for 15 minutes with the lid closed. Their premium grills however can achieve a much wider range of 160F to 500F. While your flank steak is resting preheat your Traeger to 450 degrees.
As a general rule you should grill a high quality steaks on high heat 450-500F. In the video recipe demo I use pre-seasoned tri tip from Costco that already came with BBQ rub on itIf youre making your own from scratch you need to use a store bought bbq rub. BBQ rub store bought with salt or add 1 tsp salt.
This is the easiest part of the entire recipe. Preheat an air fryer for 5 minutes at 400ºF. Sure theyre amazing with a dollop of sour cream chives and all that jazz.
2 lb beef sirloin steak. It has plenty of room for all of the side dishes and the ability of these grills to maintain temperature makes the perfect surface for searing. Turn the grill up to 350 and cook an additional 20-30 minutes.
Pull at 125 for medium-rare or 135 for medium rest for 10 minutes slice against the grain and serve. Preheat your Traeger to 250. While the grill heats season both sides of the steak with Montreal Steak Seasoning.
Pin On On The Grill In The Smoker
Pin On Beef Traeger Grills
Pin On Beef Traeger Grills
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Insert Heat Retention & Pre
So you really want a get the pellet grill to the highest temperature whether youve got a top temperature of 700°F or 350°F it really doesnt matter.
As long as youve got that form of heat retention that makes all the difference. The ability of a pellet grill to sear and create a crust on the steak is all about holding heat.
You might already have one hanging around at home but basically you just need a cast-iron pan. The biggest tip I have with one of these is to be really careful with the handle.
After I have had a few drinks, Ill still give myself a minor burn by grabbing the handle without some form of protection even an old dish towel drying towel will do the job for you.
Another tip if you want to actually get little bit more crust going on especially if you have a steak with a bit of fat either separated fat or when its intertwined into the muscle wagyu.
The old chef trickIf you using a cast-iron pan youre able to get oil in the pan and then put some butter in, the oil will slow down the butter from burning and then steak will sear, brown and crust more easily.
You dont need a lot of butter.
Trust me, youll get another level of crust, I learned this trick when I was doing some observations inside commercial kitchens as a pseudo fine dining consultant and seeing how the chefs were doing things .
Also if you have the right tool, I sometimes flip them over after a grill session to burn off the grease then all I need to do is brush them down.
How Long Should You Cook A Ribeye Steak
The amount of time it takes to cook a ribeye steak depends on the thickness of the steak, and the temperature at which youre cooking it. Regardless of your method, you should cook your ribeye steak to an internal temperature of 132 degrees Fahrenheit to get that perfect medium-rare. When smoking and reverse searing, that could take about 50 minutes since its cooking at a lower temperature. If youre searing a ribeye in a very hot pan, it could take as little as 5 minutes to get to that perfect 132 degrees.
Reverse Seared: ~50minutes
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Prepare The Flank Steak
Preparation for this cook was pretty easy.
I was working with a Choice grade flank steak that had minimal surface fat.
I trimmed off the little bits of surface fat that was present and gave the steak a heavy coat of dry rub. For this cook the dry rub I used was Steer Season by Meat Mitch. This is the same rub I used for the awesome smoked chuck roast I cooked the other day.
If you need a dry rub recipe then here is an award winning brisket rub recipe that works with just about any cut of beef.
Let the flank steak sit at room temperature for at least 30 minutes and preferably an hour to give the rub time to work itself into the meat.
While the steak is sitting go ahead and slice up the onion and pepper. You might as well be busy doing something.
What Exactly Is Reverse
Reverse-searing is simply the process of finishing a piece of meat with a high-heat sear after initially bringing the internal temperature up very slowly. The low-and-slow portion can take place in an oven or smoker, while the searing is typically done with a grill or cast iron pan. The versatility of a pellet grill allows you to handle the whole process with one piece of equipment, and your steak will end up with a deliciously subtle kiss of smoke.
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How To Cook Steak On Pellet Grill
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Are you craving a sumptuous grilled steak for dinner yet theres no steak house near you?
My favorite way is to use a pellet grill as it lets you cook a mouthwatering steak right from the comfort of your home so you can satisfy your craving without the need to leave your house!
But how to cook steak on pellet grill? Read on to find out.
In this post we’ll cover:
Choose The Right Meat
One of the most important is the careful selection of the meat to smoke. Buy from your rusted butcher, making sure of its freshness. While you can use one that has been frozen, it is best if it is fresh. Pay attention to the color and texture as you evaluate the overall quality of the meat. If possible, request the butcher to take off the silver membrane so that you wont have to do it yourself.
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What Is The Reverse Sear Method
The reverse sear method of cooking meat and steak has been gaining popularity among steak lovers and food geeks in recent years. The concept is simple. Instead of searing the steak first in a hot grill or pan, the steak is cooked at a low temperature until the entire piece of the meat reaches the optimal doneness. Then, once its cooked through, the meat is seared at the very end to achieve a crisp crust.
As the name suggests, it basically changes the sequence of the traditional steak-cooking formula by searing the steak last.
For those of you who are familiar with sous vide which is all about precision cooking, you might be wondering the differences between the two. How is reverse searing better? Can it cook steaks evenly from edge to edge just as sous vide? Does it deliver steaks with the same desirable tender perfection? The answer is YES. Thats exactly what the reverse sear method does.
With reverse sear on the Traeger, and you can even cook each piece of meat to various degrees of doneness compared to sous vide. This is a great benefit when youre cooking for a group of people who enjoy their steaks differently.
Heres How To Smoke A Steak With This Simple Rub:
First add wood chips or pellets into your smoker. We used mesquite, it creates delicious flavors.
Now, preheat your smoker to 250 and rub seasonings on your steaks on both sides.
Then, place them inside and let them soak up the smoky flavor.
But stay close! It wont take an hour of smoking unless your cuts are REALLY thick. Typically 45 minutes is plenty of time.
For the T bone pieces I wanted a bit of sweetness and less pepper. We share that recipe below in the printable recipe card. You can use either depending on your preference.
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What Are The Best Cuts For A Really Good Steak
Getting yourself high quality cuts is certainly as critical as the cooking method itself. In fact, if you dont have good cuts of meat to begin with, how are you going to get premium BBQ?
Although choosing the right cut is a science in itself and deserves a separate discussion, the following are the best and almost fool-proof choices for making great steaks.
Ribeye this may very well be the best cut of all. The secret behind its rich yet subtle flavor is the marbling. Streaks of fat that criss-cross the meat are responsible for tenderness and juiciness. Therefore, for the best tasting steak, you should always look for cuts with the whitest striations. The more marbled it is, the better the taste will be.
Ribeye steak smoked just right is going to melt in your mouth and bathe your grateful tastebuds in buttery flavor. With the added pellet smoke flavor, it is hard to imagine a better taste.
Strip Steak this one is the staple of steakhouses. It has less fat as compared to the ribeye. Consequently, it is not as tender as the ribeye.
Tenderloin this is another wonderful cut that is also called filet mignon. As the name suggests, it very tender. Tenderloin is well-marbled due to which it has a very buttery texture. The taste is very subtle.
T-Bone this piece is a combination of the tenderloin and strip.
Recommended Books For Steak Lovers
Before we jump to the recipe, there are two cookbooks that I recommend:
First, Franklin Steak cookbook. Not so much a recipe book, but rather about the love affair with beef and steaks. Aaron Franklin not only teaches you how to buy steaks, but he goes through stories of beef, various cuts, different cooking methods, types of wood, and if you are up for it, how to fabricate his hybrid hibachi grill. A very interesting read for anyone who grills.
The second book is Kenji Lopez-alts The Food Lab. Its one of my favorite books to read for fun and if you are curious about the science of cooking, youll be fascinated by the broad range of topics he covers. For each recipe, he backs them up with, you guessed it science. In the steaks section, he covers when to season the steaks and why, the various tests he did for resting the steak after cooking, dry-age steak, and many recipes to go with various cuts of beef.
I love these books because they explain the whys and the madness the authors go about debunking steak prepping and cooking myths. Now onto the steak prep.
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How Long Does It Take To Smoke A Steak On A Pellet Smoker
Preheat your pellet smoker to 165 degrees. Let steaks come to room temperature. Sprinkle the steaks with salt and pepper on both sides. Place steaks in the smoker and cook for about 45 minutes or until the internal temperature reaches 110 degrees.
The Best Cut For Reverse Sear: Ribeye Steaks
While the reverse sear works for any cut of meat, in this case I find it best with steak. And the thicker the cut of steak like filet, ribeye steak, porterhouse, cowboy cut, or New York strip the better. These thicker cuts can take on more smoke, which equates to more flavor without the meat cooking to finished temperature too soon, which could result in an overcooked steak.
For a ribeye look for at least 1 ½ inches thick. Ask your butcher if they can cut it for you. We love Snake River Farms American Wagyu Ribeyes or their Double R Ranch Prime Ribeyes. Amazing flavor!
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The Simplest Steak Recipe For Knockout Taste
If you are seeking the simplest steak recipe that is good enough to serve in front of your guests, then you are in luck. You can make great tasting steak using nothing more than kosher salt and pepper. This is a true and tried recipe that is deeply admired by BBQ lovers.
You can prepare the meat cuts by dry brining them. Simply put, you have to cover the exterior of the meat cuts with kosher salt and let them rest for a few hours.
The legendary celebrity chef, Judy Rodgers , who personified simplicity in cooking popularized this steak cooking method. This is much better than submerging the steak in 10 percent brine solution, which happens to be wasteful and unnecessary.
For each pound of meat, you need only half a teaspoon of kosher salt. You should refrigerate the meat cuts for at least two hours before allowing them to thaw for another two hours. Thawing ensures that the cuts are at uniform room temperature. This is the ideal starting point for smoking steak over the course of several hours.
When you take your salted cuts of the refrigerator, there is no need to rinse any excess salt away. The really cool thing about this method is that the meat sucks in the salt during the time that it rests.
The salt denaturing process changes the consistency of the meat and its color. The meat is now naturally tenderized without any addition of artificial chemicals.
Do You Flip Steaks On A Pellet Grill
Theres a huge debate online as to whether you should flip your steaks or not.
Personally, I flip my steaks after about 6-8 minutes on each side. This allows the steak to get those sear marks everyone loves.
Of course, grill marks arent as important as ensuring your steak has good crusting going on. The nice brown caramelized protein crust is what Im always looking for whenever I grill my steaks.
Its taken me a while to learn how to get that caramelized protein crust.
I recommend flipping the steaks once. Unlike when grilling chicken, I dont think it matters how many times you flip a steak.
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What Is The Best Salmon For Smoking
Larger pieces of salmon with a high oil content will be more flavorful and more tender when smoked.
- Chinook salmon: This has a high oil content and is one of the largest salmon.
- Sockeye salmon: This also has a high oil content but has a firmer texture than Chinook.
- Coho: This is lower in fat but is also super delicious. This is my husband’s all-time favorite.
Seasoning Is About What You Choose And How You Apply It
You can use a simple salt and pepper blend, a complicated rub, or a ready-made steak seasoning blend from the store. Each one will bring different flavors to the meat. But the keyno matter what you choose to season your pellet grill steaks withis how you apply the seasoning.
Dont just shake it on and throw the steaks on the grill. Take your time to massage the seasoning into the meat on every side. Pour it into your hand, and rub it thoroughly onto the steaks with your fingers. This will make a huge difference!
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Benefits Of Reverse Sear:
It is an excellent technique for home cooks because you can work with the equipment youre likely to have:
Whats A Tomahawk Steak
A tomahawk steak is a thick and tender beef ribeye, connected to a long bone. Its called a Tomahawk because the steak with the long bone looks like an axe. This steak is also known as a cowboy steak. Liz called it a Flintstones steak.
The steak is pretty expensive, but when you consider that one steak can feed several people, you realize that its really not unreasonable. It was plenty for our family, and weve spent a lot more than that when weve gone out to a steakhouse restaurant for dinner, so it was well worth it.
In this post, Ill share some tips to help you successfully grill a steak like this, to perfection.
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