On today’s video, it’s all about steaks on a Traeger grill! We’re firing up the BRAND NEW Traeger Timberline XL and cooking some giant ribeye steaks. The Traeger is loaded up with hickory pellets, running at 300°F, and getting ready to attempt a reverse sear on these massive ribeyes. And for the rubs, we’re using the go-to trio that won me the 2015 Steak World Champion title - Cow Cover, Dirty Bird HOT, and Texas Beef. Once these bad boys hit the Traeger grill, we’re smoking them to an internal temperature of 130°F, then searing them to perfection using the induction burner, a big ol cast iron pan, and the perfect garlic herb butter. Get ready to be disappointed by steakhouse ribeyes for the rest of your life!


00:00 Cook Details
00:43 Seasoning
01:20 Time and Temperature and Pro-Tips
02:05 Smoking the steaks
02:55 Searing the steaks
04:07 Butter Basting
04:23 Final temp check
04:44 The Recap
05:46 The Taste Test


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