Seasoned with just kosher salt 45 minutes before go time. Turn two burners on max for 10 to 15 minutes prior to searing. Use a infrared gun to check surface temps. Put down fat of choice (I used beef tallow) Once you have one zone at 500+ using tongs sear fat side one minute. Then sear a side on another area that's the next hottest for one minute. Flip to the next hottest spot for one minute. Again and again. Once you clocked 5 minutes total take it off let it rest for 5 minutes. Repeat searing the same way we just did for 5 minutes. Fat side 1 min, flip, flip, flip, flip. Always going with the next hottest area. Let rest for 5 minutes, (clean up grill, set table, etc) eat.
*If your next hottest zone isn't 500+ just go with where ever is hottest. Atleast one area will at least be 450+ by the time you need to flip. For me front right was 500+ back right was 470ish, middle back about the same, front middle 464ish. The steak absorbs a lot of energy from the cast iron which is why we keep moving it around. The 500 area temped at 450 after I moved the steak. Have fun.
by -Pork_Skins
5 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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That crust is next level
That’s crazy. I have not been able to get anything close to a crust or sear on my Traeger. I’m buying a BBQ to accomplish it.
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