Came out really good, despite my ineptitude for pictures.
Dry brine with salt for 24 hours in fridge
Pulled an hour before cooking while got egg going. Seasoned with Treagar Coffee rub.
Reverse seared
Indirect @ 275f until IT @ 125f (about an hour)
Removed conveggtor and wide open until over 600f with the Cast Iron in the egg to heat up. Half stick butter, garlic cloves, thyme in the cast iron and seared on their for 2 minutes each side, flipping every 60 seconds.
by tiger-93
4 Comments
Nice looking end cap.
I enjoy that traeger coffee rub on steaks. Nice job.
For the next one pull it between 100-105 degrees and do the sear. That should get you a solid medium. Personally, I’d pull it at 95, but I like my steak rare.
I prefer more rare but to each his own. Great work.