Dry brined over night with Kosher salt seasoned with black pepper garlic powder and keg steak seasoning put in the treager ironwood 650 225F super smoked till 115F took out foil tented till the treager got to 500F then seared with cast iron pan in the treager lid closed for about a minute a side and some butter in the pan.
by SunnyD2324
6 Comments
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it looks good
This does not look like a ribeye.
I do all my steaks on my trager….butter covered tho.
Just use the cast iron on a burner. You’ll get a way better sear. It’s just not something the traeger is good at.
I use my Traeger to reverse sear steaks—low and slow until they reach 115°F internally, then finish with a hard sear in a cast iron pan. Since Traegers can’t reach true searing temps, the cast iron pan delivers a perfect crust every time.