I season my steak with an SPG blend (salt, pepper, garlic) you can use your favorite rub.
Arrange the steaks on the grill and Smoke them at about 225 until the internal temperature reaches 115 degrees F.
Remove steaks from grill. I let them rest tented until the pit is ready
Turn the grill temperature up to 400 or more and preheat, lid closed until the Grill Reaches Temp. ( As an optional step you can use grill grates, I did. I place the Grill Grates on the grill to heat up before the sear)
When the grill comes to temperature, sear the steaks until they reach an internal temperature of 135 degrees F for medium-rare. ( see flame broiler below)
Remove from grill and top with a pat of butter. Let steaks rest for 5 minutes before slicing. Enjoy!
My Pro 24* has a flame broiler, it is a game changer, after the grill came up to temp I opened the flame broiler to Sear. All I can say is, I will never yearn for a Charcoal grill again.
* The pro 24 is a Cabelas Labeled Pit boss with a few distinctive feature
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