Steak Perfection

Steak Perfection
 
Author: 
Recipe type: Grilling
Cuisine: American
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
  1. Remove ribeyes from packaging and place in gallon ziplock bag
  2. Pour bottle of Chicago Style Marinade into the bag making sure to cover both sides
  3. Seal bag removing as much air as possible
  4. Allow to marinate on the counter as the steaks come toward room temperature
  5. Preheat Traeger to 450 degrees
  6. Turn bag with steaks over after about 30 minutes making sure both sides are coated
  7. After steaks have marinated for about an hour, remove from bag and transfer to disposable dish
  8. Insert thermometer into the middle of the steak from the side to get true internal temperature
  9. Transfer steaks to the smoker
  10. Preheat sear station (Camp Chef with Grill Grates) to medium (roughly 800 degrees)
  11. Steaks should start out around 60 to 70 degrees
  12. When the internal temperature reaches 100 degrees turn the steaks over
  13. When the internal temperature reaches 130 degrees, remove from smoker
  14. Allow to rest for 5 minutes
  15. Place steak on sear station at 45 degree angle for 20 seconds
  16. Rotate 90 degrees and allow to sear for 20 seconds
  17. Turn steak over and place at 45 degree angle for 20 seconds
  18. Apply Lawry's Season Salt to top side of steak
  19. Rotate 90 degrees and allow to sear for 20 seconds
  20. Remove steak from grill
  21. Apply Lawry's Season Salt to other side of steak
  22. Allow to rest for 10 minutes
  23. Serve

 

Leave a Reply