Smoke or Sear First?

[RemE]

And the TIME waiting for Traeger to get to 500° when the gas grill is only minutes for that and you can have it READY and waiting...

Plus, it gives the gasser at least some attention!

 

[FireTechMike]

I’ve always been hesitant of a “reverse sear”. It’s been ingrained in me to sear first to lock in the moisture, but after lots of reading on several forums here. I’m going to try it!
I’ve got some NY strips reserved for the reverse sear. I will marinate as usual. Smoke at 180-200 until IT of 110 and sear on the gasser to IT 135. This Tuesday, I’ll share my results.

 

[Murphy's Law]

My “go to” on the Weber gas was to sear 2 mins and then finish with in-direct heat.

Now I mostly cook steaks on the charcoal grill and cook in-direct and then a quick sear over coals to completion.

The last time I did steaks on the Traeger I did 180 and then seared on my gas grill using cast iron.

I do burgers pretty much the same way now.

 

[dflaher]

@Murphy's Law just curious as to why you sear your steaks and burgers in the cast iron skillet, as opposed to on the grill grates?

 

[Slimpicker]

I’ve always been hesitant of a “reverse sear”. It’s been ingrained in me to sear first to lock in the moisture, but after lots of reading on several forums here. I’m going to try it!

the thing with Traeger is it always locks in moisture with the convection effect it cooks food.
That's why this works the way it does so well. Traeger seems to 'skin' over anything cooked on it, low or high.
kind of like Sous Vide steaks, I did 3 frozen fillets the other day, 5 hr at 135° and on the gasser to char both sides... they were unreal.

 

[Murphy's Law]

@Murphy's Law just curious as to why you sear your steaks and burgers in the cast iron skillet, as opposed to on the grill grates?

I like the even sear and occasionally I’ll sear with butter or tallow.

 

[FireTechMike]

The results are in!
I smoked the marinated NY strips on smoke setting until they reached 110 IT. (about 45 minutes). Then I seared them on the gasser at 500 degrees for a couple of minutes on each side. Brushing with some smoked butter and herbs until 135 IT. Next time I’ll pull them at 130 IT.
Very tasty. I will definitely do that again. Can’t wait to try it on some fillet mignons.
There’s also a onion smoking in the first pic. Hollowed out centre filled with butter and MC all purpose seasons. The potatoes were baked on the gasser.

 

[midwest]

If I'm not cooking a thick piece of meat, like a normal steak1 inch or so I just get it searing hot and flip it a few times as it will get to 125 or so pretty quick. It's easy to get the internal temps up that high without burning the outside. If I am cooking thick rib roasts, tri tips, etc. then I reverse sear. I usually smoke at 225 until they hit 125 or so (depends on who I'm cooking for) then a quick sear.