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reverse sear smoked ribeye question

post #1 of 4
Thread Starter 
Hi guys new here. I own a traeger pellet smoker and would love to know how to get a good smoke flavour on my steaks? Was thinking of buying a whole ribeye roast and cutting steaks to a 1 1/2 in., was going to set the traeger on the smoke setting roughly 185 degrees ferinheight for about 1 1/2 to 2 hours then crank the heat to 200 to get a Internal Temp to 115 degrees, pull the meat off and finish on hot grill for sear. Any pointers or tips would be great, thanks!
post #2 of 4
When I do a reverse seat, which is the method you are proposing, I try and keep my smoker around 180. Pull the meat around 120-125. Then directly over the coals or right into the coals (I use a charcoal smoker). You want the searing fire to be super hot and it should only take a minute or two on each side.

I don't see the need to raise your smoker temp to 200 to get to your IT. At 185 it's not going to take you long to get to the 115 you have targeted.
post #3 of 4

Overall you have a solid plan for a great reverse sear steak, although I agree with Case...no need to bump you Traeger up to 200.  You'll get more smoke flavor on the steaks if you leave it at 185 until they hit your target internal temp.  Otherwise, I do my RS steaks just like you describe.

 

Red

post #4 of 4
Thread Starter 
Sounds great thanks guys!
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