Traeger/Blackstone Reverse Seared Steaks

Prep: 5

minutes

minutes

Ingredients

  • <b>Equipment</b>
  • <ul>
  • <li>Blackstone or other griddle (could be stove top)</li>
  • <li>Smoker</li>
  • </li>
  • </ul>
  • <ul>
  • <li>Steaks (So far I have used new york, filets, elk medallions)</li>
  • <li>Steak seasoning of choice</li>
  • <li>Olive or other cooking oil</li>
  • </ul>
  1. Season steaks well and let rest and room temperature while Traeger (or other smoker) pre-heats to 225 degrees.
  2. Add steaks to smoker, add a probe, and cook until the steaks reach 110 or 115 degrees (takes between 20 and 30 minutes depending on thickness).
  3. When the steaks reach temp, heat the Blackstone to high heat and wait about 5 minutes for it to heat up
  4. When the Blackstone is heated, add some oil (or butter) to the griddle.
  5. Sear the steaks 1 – 3 minutes per side. For thicker steaks like filets, sear the top, bottom, and thick sides for about 2 minutes depending on desired doneness:
    Rare – 130
    Medium Rare – 140
    Medium – 150
    Medium Well – 160
  6. Remove steaks and allow to rest.
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