I also use reverse sear when I make steaks, but I have made one tweak that has really upped the method.
I have a Traeger smoker/grill and I have taken to bringing the meat up to 125* in the Traeger at 220, which puts out a lot of smoke and is a little slower than most reverse sear methods call for, but the results are phenomenal!
The smoke gets into the meat quite effectively. Then of course the quick sear on the screaming hot pan, but after the first side is seared, I sprinkle a little pepper on the freshly seared side and then use that pepper as a grinder so then I rub garlic on the freshly seared side. Do the same when I take it off and put it on the plate for the other side.
Very nice. I saw you used reverse sear.
I also use reverse sear when I make steaks, but I have made one tweak that has really upped the method.
I have a Traeger smoker/grill and I have taken to bringing the meat up to 125* in the Traeger at 220, which puts out a lot of smoke and is a little slower than most reverse sear methods call for, but the results are phenomenal!
The smoke gets into the meat quite effectively. Then of course the quick sear on the screaming hot pan, but after the first side is seared, I sprinkle a little pepper on the freshly seared side and then use that pepper as a grinder so then I rub garlic on the freshly seared side. Do the same when I take it off and put it on the plate for the other side.
Highly recommend those tweaks!