Steak Quest Continues

[Scallywag]

I am set in my mind to cook my own steaks that blow all the Franchise places that claim to be the best Steakhouse and I'm getting close...
Picked up some 1" 1/4 rib eyes used worshtichire instead of evoo this time to see it it helped with sear marks. Rubbed it with some cajun spice and The Slabs Beef rub.


For a side I picked up some bacon onion potato Perogies.. melted some butter with Smokin' Guns Sweet Heat and gave them a good coating...

Put them both on at the smoke setting until the steak hit 90 deg...

 

[Scallywag]

Pulled the Steak and cranked to high.. I got up to 435 on the old Traeger.. and seared the steaks. Threw some shredded cheese on the Perogies.. Pulled the steak at 140 as well as the Perogies..


Looking good... all plated up..

Just the way I like it!!

Thanks for looking!! I can't wait to see what I pull off when that new Mak finally makes it's way here!!!!!

 

[squirtthecat]

Looks good from down here!

 

[Tatonka3A2]

Looks great from here too!!

 

[sparky]

nice looking steak. looks real yummy.

 

[MossyMO]

Very nice looking steak!

 

[Chili Head]

Looks good but I dunno..you better overnight me a plate of that so I can be sure!!

 

[ACW3]

The steak looked great. The perogies took that meal over the top! Nice job.

Art

 

[bflodan]

Nice looking steak! Your gonna love that MAK!!

 

[TentHunter]

Once you get your steaks dialed in, you'll stop ordering steaks in restaurants. And it looks like you may be there already. that steak looks fabulous!

 

[Buffalotom]

Boy does that look good!! Perogies on the smoker, WOW I never thought about that. They look scrumcious!!!

 

[cowgirl]

Dang that looks good Scallywag! Steak looks perfect and I love perogi. Hadn't thought to make perogi that way, thanks for another great idea!

 

[smokerjoe]

I've been uisng the reverse sear method since I got the MAK and it makes the best steaks that way.

 

[CarterQ]

I love quests like this, they never end and always are delicious! Great looking meal there.

 

[Deb]

That looks great Scally! i'm going to steal your pierogi cooking method

 

[TrickyDick]

You pulled steaks at 140? What thickness were they? I recently grilled with my new maverick 732 I bought from BPS with a 2" thick boneless ribeye and pulled at 127 based on thermo (this was on my propane grill running on high fluctuating between 390 and 500 degrees based on the grill mounted probe that I pump smoke into with a Bradley generator- the 4 star isn't here yet). I rested the steak for about 15 minutes before I got around to carving and serving. It ended up a med-rare, closer to med than med rare.

Maybe I had more carry over cooking cause steaks were thicker?


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[Scallywag]

I get my steaks cut 1"1/4 I pull at 140 and rest for 15 mins as well and I always get a good rare- medium rare