Looking for advice
- Thread starter DeniseM
- Start date
FLBentRider
New member
I would do the "reverse sear" with them.
You didn't mention what pellet grill you have, but on the MAK 2 star I would put them on "smoke" until the IT was around 90-100F. Then move them into the cold smoke area, and crank the MAK to HIGH and install grill grates. About a minute on each side, or until you reach within 2-5 degrees of your desired IT, I pull mine at 120-122F, we like rare/medium rare. Rest 10 minutes and serve.
Alternatively, if it is cold enough outside where you live (less than 40F) Cold smoke a couple of hours, and then wrap in plastic and refrigerate until at least the next day, then grill as usual. The rest in the fridge allows the smoke to penetrate and balance in the meat.
You didn't mention what pellet grill you have, but on the MAK 2 star I would put them on "smoke" until the IT was around 90-100F. Then move them into the cold smoke area, and crank the MAK to HIGH and install grill grates. About a minute on each side, or until you reach within 2-5 degrees of your desired IT, I pull mine at 120-122F, we like rare/medium rare. Rest 10 minutes and serve.
Alternatively, if it is cold enough outside where you live (less than 40F) Cold smoke a couple of hours, and then wrap in plastic and refrigerate until at least the next day, then grill as usual. The rest in the fridge allows the smoke to penetrate and balance in the meat.
Buffalotom
New member
Ditto on the reverse sear. It comes out fantastic.
scooter
Moderator
I would recommend TRex if this is your first shot at cooking thick steaks which is searing it first then slowly coasting your IT right up to the final temp then pull and rest. Reverse sear can be a challenge to get the hang of due to having to pull before they're done then searing and not over/under cooking it in the process. I do both and recommend you try both but only saying if this is your first attempt, TRex offers the benefit of coasting your steak right up to the point where you pull it off the cooker at your desired finish temp and the end results are equally as good as reverse searing.
TRex - cut your steaks at least 1.5" thick
Sear your steaks directly over rocket hot coals for about 2 mins, flip over and 2 mins on the other side then pull off the grill. Coals should be as close to the meat as you can get them.
Place steaks in your smoker between 225 and 250 until the IT you want them to end up at. I like 140-143 for what I call med rare. Pull and rest loosely tented for 10 mins. You will get maybe 2F push after pulling
TRex - cut your steaks at least 1.5" thick
Sear your steaks directly over rocket hot coals for about 2 mins, flip over and 2 mins on the other side then pull off the grill. Coals should be as close to the meat as you can get them.
Place steaks in your smoker between 225 and 250 until the IT you want them to end up at. I like 140-143 for what I call med rare. Pull and rest loosely tented for 10 mins. You will get maybe 2F push after pulling
Last edited:
TentHunter
Moderator
Like FLbentRider, I really like Thick steaks done with the reverse sear method. I don't think it's complicate at all. I like the very even cooking you get with this method.
Cook them at whatever low temp you like (I usually go around 250°) until the steak(s) are about 10° below your finish temp. Move them to a warm plate and cover with foil while you crank the grill temp up as high as you can get it. When your grill is up to temp throw the steaks on and sear for 2 - 3 minutes per side. Alternately you could move them over to a rocket hot charcoal setup (as Scooter calls it
) for a 2 minute sear on each side.
Cook them at whatever low temp you like (I usually go around 250°) until the steak(s) are about 10° below your finish temp. Move them to a warm plate and cover with foil while you crank the grill temp up as high as you can get it. When your grill is up to temp throw the steaks on and sear for 2 - 3 minutes per side. Alternately you could move them over to a rocket hot charcoal setup (as Scooter calls it
) for a 2 minute sear on each side.
Last edited: