A good steak is deeply satisfying any time of the year, and when it's perfectly cooked, a steak borders on a religious experience. No matter your preference for cut—we love boneless ribeye, chuck eye, porterhouse, or T-bone—choose steaks that are 1 3/8” to 1 1/2” thick. Cooking time will vary depending on thickness, but these reliable tips for your next steak cook will yield deep, rich flavor and the crust of your dreams.
Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROGUE BBQ COOKERS ON INSTAGRAM
I love a great steak and prefer boneless ribeye (or the economical chuck eye, which is known as the poor man’s ribeye). Next for me is porterhouse or T-bone. Preferably the steaks are 1 3/8” to 1 1/2” thick. Cooking time will vary depending on thickness.
On a cutting board, aggressively trim the exterior fat off the steaks on all sides to expose more meat for seasoning.
Grind the Montreal Steak seasoning in a coffee grinder (or, use salt and pepper).
Rub Head Country Marinade on one side, then add a medium coat of ground Montreal seasoning (or salt and pepper). Make sure to spread the Marinade on the sides, then flip steak and repeat on the other side.
Use Head Country Original Championship Seasoning as a light accent rub.
Put the rubbed steaks into the freezer for 15 minutes.
Make sure the grill is lit and heated to 225 degrees F.
Place the steaks on the grill using a pigtail (not tongs, as they take rub off the steak). Assuming 1 3/8” or 1 1/2” thick, flip steaks every 15 minutes while cooking. Rotate the steaks 90 degrees to create cross-hatched grill marks, if you want.
Cook the steaks to approximately 120 degrees internal temperature. Take the steaks off the grill and tent with aluminum foil. Increase the heat in the grill to at least 450-500 degrees, with a cast iron griddle on the grates (or grill grates turned upside down).
Once the grill and griddle are heated to temperature, place butter on the griddle surface to moisten it. Place the steaks on the griddle for the next step: reverse searing.
Flip steaks every 4 minutes, to desired temperature for steak doneness. For medium rare, cook to 132-134 degrees F and one flip (roughly 8 minutes total).
Serve and eat immediately. Don’t worry about resting it. That will just cause the steak to lose precious juice. Add additional black pepper to taste. Enjoy!