![searing steak on grill searing steak on grill](http://grillingmontana.com/wp-content/uploads/2013/05/IMG_0512.jpg)
We then pulled it off the heat, let it rest for 10-15 minutes, and went right for it. The steak went right on the grill grates - this time, we could hear it sing right away! Flipping it every 1 minute and 45 seconds (making sure to align the grill marks) meant each side cooked for a total of 3 minutes 30 seconds - a total cooking time for 7 minutes. Then we fired it up, and let it hit 500✯ (260✬) - that's right, this time we're doing it directly on top of fire. We also installed grill grates where the top rack used to be. Instead, here's the correct way to do it:īefore firing up the Traeger, we removed the heat shield and heat diverter from the bottom of the cooking chamber. One would think this would work - wrong! After putting the steak back on the Traeger we got nothing: no sizzling sound, no grill marks, and while the steak still cooked perfectly, it tasted like it was done in a microwave. We went for indirect heat, pulling the steak off the pit halfway through the cook, then cranking the temp up to 500✯ (260✬), and throwing the steak on the bottom rack. In our first test, we tried slow cooking the ribeye on the top rack of our Traeger Timberline 850. Now, here's what you SHOULDN'T do - we know because we did it wrong at first too. This combo works crazy good - of course, you can use whatever you enjoy! The Wrong Way For this guide, we busted out that same winning blend from 2015: one layer of Cow Cover, one layer of Dirty Bird Hot, and one layer of Texas Beef.
![searing steak on grill searing steak on grill](https://i.pinimg.com/736x/9c/13/d8/9c13d881d257ff11da9853591f7e204d.jpg)
By the end, we had a steak that was almost competition-ready. Did some minimal trimming on it, removing excess fat and that nasty silverskin around the edges. We started out with a Prime ribeye we got locally. The PrepĪbout 50% of any steak recipe happens away from the grill, so here's how it's done. Back in 2015, Kosmo won the World SCA steak competition, with what many would consider the opposite of a trick. Now, you should know that the technique described here doesn't come from some random guy on the internet. Neither of those options is what we are looking for. Is this really achievable on a Traeger grill, when some of the older models would struggle to reach even 400✯? People we spoke to said you would either not get those gorgeous grill marks at all, or get it too hot, and burn your pit to the ground.
![searing steak on grill searing steak on grill](https://i.ytimg.com/vi/mPMWnkbBypQ/maxresdefault.jpg)
To properly sear a ribeye steak, you need your grill to be way hot - upwards of 450✯ (230✬) - in my personal opinion, even hotter! But with a little coaxing, we made it work! This was a fun experiment, and we learned a thing or two along the way. Can you really sear a steak on a Traeger? Everywhere we looked, they said no way.