That's a good way to do it Bigfoot but there's more than one way to skin a cat as they say.I appreciate you guys that cook outside, and make it "your thing". I sear a steak on both sides in an iron skillet and throw it in the oven. Never had a bad one yet.
I'll just hold the tail and learn.That's a good way to do it Bigfoot but there's more than one way to skin a cat as they say.
I did ribeyes and T-bones on our Pit Boss smoker this past weekend. Set it on 500 and hit each side 5 minutes plus 5 more to eliminate the "pink". Good stuff!Thanks all,
We just processed a 1170lb steer. Going to try ribeyes and sirloin tonight with grill grates. Supposed to be able to do 500 degrees.
I cook steaks and burgers on our Green Mountain Grill all the time. It goes up to 500 degrees.
You didn't ask about Pork Chops, but the best way to cook any pork chop is to smoke it at 225-250 for 45 minutes. Butter a frying pan and sear it in the butter. They call it a reverse sear. Man are they good cooked this way. I have read you can do it with steak as well, just haven't tried it yet. Good luck!
Are the pellet grill steaks just as good as charcoal steaks?You can definitely do it with steaks. One of the keys to reverse sear is having a thick piece of meat. These are 2" ribeyes reverse seared on pellet grill.
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Are the pellet grill steaks just as good as charcoal steaks?
I believe so. We haven't had a charcoal grill for a long time now. I guess it is a matter ofAre the pellet grill steaks just as good as charcoal steaks?
Good to know. I don't think i need the charcoal flavor. I just want to get a sear on the steaksIn my opinion, yes. If you want to taste the charcoal flavor your not getting that though.
I think NOT ADDING SALT til you turn the steaks over helps get a good sear.Good to know. I don't think i need the charcoal flavor. I just want to get a sear on the steaks