Steak Perfection
Author: Barry Martin
Plain and simple, I am a steak guy. A steak snob if you will. Good quality meat(if you don't have a butcher, find one) makes a big difference. Take your game to the next level.
Ingredients
- (2) 16 oz Ribeyes - 1 to 1.25" thick
- 16 Oz bottle of A1 Chicago Style Marinade
- Lawry's Season Salt
- Gallon Freezer Bag
- Traeger Timberline 1300 Pellet Smoker
- Hickory, Apple and Cherry Pellets
- Camp Chef Explorer Double Burner Stove with Grill Grates
Instructions
- Remove ribeyes from packaging and place in gallon ziplock bag
- Pour bottle of Chicago Style Marinade into the bag making sure to cover both sides
- Seal bag removing as much air as possible
- Allow to marinate on the counter as the steaks come toward room temperature
- Preheat Traeger to 450 degrees
- Turn bag with steaks over after about 30 minutes making sure both sides are coated
- After steaks have marinated for about an hour, remove from bag and transfer to disposable dish
- Insert thermometer into the middle of the steak from the side to get true internal temperature
- Transfer steaks to the smoker
- Preheat sear station (Camp Chef with Grill Grates) to medium (roughly 800 degrees)
- Steaks should start out around 60 to 70 degrees
- When the internal temperature reaches 100 degrees turn the steaks over
- When the internal temperature reaches 130 degrees, remove from smoker
- Allow to rest for 5 minutes
- Place steak on sear station at 45 degree angle for 20 seconds
- Rotate 90 degrees and allow to sear for 20 seconds
- Turn steak over and place at 45 degree angle for 20 seconds
- Apply Lawry's Season Salt to top side of steak
- Rotate 90 degrees and allow to sear for 20 seconds
- Remove steak from grill
- Apply Lawry's Season Salt to other side of steak
- Allow to rest for 10 minutes
- Serve
