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[hughver]

Stroke recovery is far enough along that I'm going to entertain over the Labor Day weekend. I picked up these prime top sirloin steaks at Costco It's been a while since I've done steaks on the smoker. Tips for success would be appreciated. i.e., pit temp. rub, marinate, etc. I traditionally do steaks on the gasser set to 500°+  for 5 minutes/side. I'm going to try the Traeger whose max temp is 375-400°. I'd use the DC but it's too small

[Bentley]

I would think the only difference between the gasser and Traeger will be time.  I would look too be turning them about 3 times, just like if I was cooking at 600°.  I think you are a medium rare guy like me.  I am thinking at your temperatures you are looking at a turn about every 4 minutes.  And then just a matter of pulling at 130-132° and you should end up at about 137° I would think!

Lets us know what technique you use and how they come out if you think about it!  Good looking Beef!

[urnmor]

Glad you are back in the saddle and I am sure your steaks will be delicious

[hughver]

I would think the only difference between the gasser and Traeger will be time.  I would look too be turning them about 3 times, just like if I was cooking at 600°.  I think you are a medium rare guy like me.  I am thinking at your temperatures you are looking at a turn about every 4 minutes.  And then just a matter of pulling at 130-132° and you should end up at about 137° I would think!

I was afraid that the sear may be lacking on the Traeger. I'm going to dry run two of the smaller steaks tomorrow night. one sous vide then pan sear, the other on the Traeger as you described. stay tuned.

[02ebz06]

For me, I just put a little S & P on the steaks, no rub or marinade. Let the meat be the star.
 

[ICIdaho]

Glad to hear you are back in the saddle.  I do not get enough sear on my Daniel Boone, I assume the Traeger would be similar.  I usually smoke a bit on the pellet grill and then move to the gas grill on high heat for a couple minutes on each side.

[Bar-B-Lew]

Glad to hear you are up and about and starting to do some cooking.  I hope the upward trend continues at or better than your expectations.

[pmillen]

Having you back at the plate is great news.  (See what I did, there?)   

I can't offer any relevant advice on the steak cook.  For steaks, I'm a sear first over charcoal and finish indirect guy.

[yorkdude]

Glad to hear you are on the mend, hoping for a full recovery.
Steak cuts always on charcoal, at least for me. Hot, fast and mostly turn out great but I tend to only get 1-1/4 to 1-1/2” thick as a minimum. Prefer 2” whether bone in or out.

[hughver]

I could sear with the BGE. I'm going to try something different for a sides. Onion pie and pear salad. A friend who gave me the recipe claims the pie is very good. I hope she is right!

[yorkdude]

I could sear with the BGE. I'm going to try something different for a sides. Onion pie and pear salad. A friend who gave me the recipe claims the pie is very good. I hope she is right!

The pie sounds intriguing to say the least, hopefully you share the results.

[Canadian John]

 
 That stroke business ain't fun. My ministroke was enough for me. Glad you made it thru.

 As for steaks. I grind a lot of coarsely ground black pepper on on side and push into the meat. Turn the steak over and S P G heavily. Leave @ room temperature 3/4 to 1 Hr prior to the cook.

 The cook is always 450º to 475º, direct over charcoal. Turn 2X, rotate 2X 'till ~ 100º. Remove and tent 5 to 10 min. Wonderfully, moist and ever so good tasting.

I have learned to rely more on touch rather  than temperature. I back up my "feel" using my Thermapen.

 Have a great cook Hugh!

[hughver]

Well two votes for charcoal, so BGE it is. solves the sear problem at the same time. 100° is a little rare for most of my guest, I'll shoot for a final IT of 135°.Thanks for all of the guidance and well wishes.

[pmillen]

I hope that I'm not too late with this.  As long as you're using a kamado, this may be worth a watch...

Sear first.

[hughver]

I hope that I'm not too late with this.  As long as you're using a kamado, this may be worth a watch...

Sear first.

Interesting video, I never thought of using a grill grate with BGE. I'll also try the butter mixture. Thanks Paul.