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Coffee Junkie Reverse-Seared Steak

Coffee Junkie Steak



  1. Preheat your Traeger grill to 225°F (107°C), and turn on the Super Smoke feature if your grill has it. Place a cast-iron skillet in the grill to heat up.
  2. While the grill preheats, apply a thin layer of olive oil over the steak on all sides. Then apply the seasoning to the steak, making sure to cover the edges and both sides.
  3. When the grill is hot, place the steak in the center of the grill, and allow it to cook slowly to ensure a consistent edge-to-edge cook. You want the steak to reach an internal temperature that is within 10 to 15°F (5 to 8°C) of your desired finished temperature. For a medium-rare finished steak (125 to 130°F [51 to 54°C]), cook the steak to around 115°F (46°C).
  4. The timing of this process depends on the thickness of the steak. After about 20 minutes on the grill, check the steak’s temperature with a digital probe thermometer, then monitor the temperature every 10 minutes. A 1-inch (2.5-cm)-thick steak will generally take about 30 to 45 minutes to reach your first benchmark temperature.
  5. When the steak hits the benchmark temperature, transfer it to a cutting board and tent it with foil. Increase the temperature of your grill to 500°F (260°C) for searing. Once the grill reaches 500°F (260°C), sear the steak in the superhot cast-iron skillet for about
  6. 2 minutes on each side. Check the internal temperature again, and remove the steak from the skillet about 5°F (3°C) below your target temperature of 125 to 130°F (51 to 54°C). Allow the steak to rest for about 5 minutes, and slice it against the grain. Spoon the chimichurri on top, if using, and enjoy.

Used in this Recipe


Adam McKenzie | Coffee Junkie

$9.99 - $22.99

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