On today’s video, it’s all about steaks on a Traeger grill! We’re firing up the BRAND NEW Traeger Timberline XL and cooking some giant ribeye steaks. The Traeger is loaded up with hickory pellets, running at 300°F, and getting ready to attempt a reverse sear on these massive ribeyes. And for the rubs, we’re using the go-to trio that won me the 2015 Steak World Champion title – Cow Cover, Dirty Bird HOT, and Texas Beef. Once these bad boys hit the Traeger grill, we’re smoking them to an internal temperature of 130°F, then searing them to perfection using the induction burner, a big ol cast iron pan, and the perfect garlic herb butter. Get ready to be disappointed by steakhouse ribeyes for the rest of your life!
00:00 Cook Details
00:43 Seasoning
01:20 Time and Temperature and Pro-Tips
02:05 Smoking the steaks
02:55 Searing the steaks
04:07 Butter Basting
04:23 Final temp check
04:44 The Recap
05:46 The Taste Test
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So, what did you think? If you're ready for the best steak you've ever had, grab the recipe here – https://kosmosq.com/blogs/recipes/best-steaks-on-a-traeger
In a med rare ribeye man . I might have to smoke less . 100 or less then seer
Covering steak with bunch of sugar and shit and then cooking it in canola oil? no thanks
Over done! No YouTuber ever says…dang, I missed it. Every cook is the “best one ever.”
Sorry but for the perfect steak, all you need is salt and pepper…stop hijacking the flavor of the meat.
Did you do something to that lodge pan…? The inside looks so smooth compared to normal lodge pans…?
Is this like a q anon BBQ chanel or something, am I on the weird part of YouTube again
For reverse searing, cook to 100 degrees, then sear.
Overcooked steak, borderline tire 😢
Did you empty the sear pan between each steak so you can sear each one in just the oil? After adding the time rosemary and butter the pan would not be the hotplate it was at the first sear? Am I correct?
You lost me with the canola oil. Beef tallow is the only option
Why would you cover a beautiful 30-40$ steak with that much seasoning? I wanna taste the beef dude.
Salt and pepper, that’s it.
Looks incredible.
Question though, after basting the first steak, would the layer of butter on the pan prevent creating a crust for the next steak due to the butter preventing direct contact between the steak and the pan? Or have you found that not to be an issue?
Just got my Timberline XL yesterday and after watching this video, I think I'm going to break it in with this recipe. Looks delicious!
Sorry, but the method is flawed if you lose one of three steaks.
So far, I'm thinking keep good steaks as far away from a Traeger as possible.
For the life of me, I just can’t understand the canola. Solid video until that bottle came out. Don’t poison your beautiful steaks with that stuff! Keep truckin brother
Salted butter or unsalted butter?
💋💋💋💋💋💋💋💋💋💋💋💋
Oh man, 134°F, wah.. Just eat it, will still be good 😂
That’s a 7 inch steak for sure
Good job with a Chinese grill. Your here were here watching
How long did that smoke take?