Bounce-Back Reverse Seared Steaks
Smoked steak and lobster ravioli pair delightfully with Prednisolone
I didn’t realize how much I’ve been enjoying using my smoker again until I didn’t have any smoked meat for about two weeks. I’m just finishing my meds and getting over being sick for like a week and then having a foot procedure done (it’s been a REAL pleasant 2 weeks) that took all my motivation to do things. Figured I needed a quick bounce-back smoke to get things rolling again.
I still have a ton of meat from the cow I split and one of the cute we got were New York Strip Steaks. I’ve smoked steaks before and didn’t really need a guide on this one since it was just going to be about getting to temp and searing after. I snagged 3 thicker cut steaks out of the freezer as I wanted to do 3 different rubs on them, and didn’t realize up until the steaks were defrosted was that they were actually medium sized steaks in packs of 2 so we’re going to have 6 smoked steaks in 3 different rubs.
Let’s talk about how I did this:
-Set the Traeger to 250 with Traeger Reserve pellets
-Realized the steaks were packed 2/pack and already defrosted, no going back, took out 3 Meat Church rubs (surprise surprise)
-One set seasoned with “Honey Hog”, one with “The Gospel All Purpose”, and one with “Holy Cow”
-Set for 15 minutes to let the meat sweat the rubs
-Laid on Traeger at 250 for about 20 minutes
-Flipped the steaks and let go for another 25
-Knowing I was going to sear these and add more heat I pulled them off the smoker around 120ish
-Bonus—-I went in the freezer to snag another stick of butter for the sear and saw my wife got Lobster Ravioli for me so it turned into “Pseudo Surf and Turf”
-Butter in the pan and hit the steaks on each side (two at a time washing the pan between each so the rub got out) for a little over a minute and internals all hovered around 140-145 as I was going for a medium
-Let rest for about 8 minutes
(I’m a moron and got distracted and forgot to take pictures of the done-ness of the steak but it was right around medium wiggling in either directions in different cuts)
I for sure thought I made too much meat but then before I knew it me and the dog were almost 3 steaks in and half a small bag of lobster ravioli so the rest made it’s way to the fridge for leftovers. I think the steaks took on a good amount of smoke but would prefer a little thicker cut of meat next time and a low and slow mode. Also the Holy Cow didn’t translate well on steak and I think I’m going to be saving that rub for larger cuts of meat so it can bark up. It seemed like it didn’t really cook out and was a little saltier than I wanted.
Super easy, no real instructions, everything turned out pretty much the way I thought it would. Downside is that means my golf round tomorrow will be terrible because too many things worked out tonight.