A good steak is deeply satisfying any time of the year, but during summer a perfectly cooked 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 will yield deep, rich flavor and the crust you’ve been dreaming of, every time.
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 called the poor man’s Ribeye). Next is Porterhouse or T-Bone. Preferably the steaks are 1 3/8” to 1 1/2” thick. Cooking time will vary depending on thickness.
1. On a cutting board, aggressively trim the exterior fat off the steaks on all sides to expose more meat for rub.
2. Grind the Montreal Steak seasoning in a coffee grinder (or use Salt and Pepper).
3. Rub Head Country Marinade on one side then a medium coat of Ground Montreal Seasoning (or use Salt n Pepper). Make sure you get the sides, then flip steak and repeat on the other side of the steak.
4. Use Head Country Original Championship as a light accent rub.
5. Put the rubbed steaks into the freezer for 15 minutes.
6. Make sure your grill is lit and temperature of 225 degrees.
7. 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 every 15 minutes. Rotate the steaks 90 degrees to create cross hatching on the steaks if you want.
8. Cook the steaks to approximately 120 degrees internal temperature. Take the steaks off the grill and tent with aluminum foil. Get the grill up to at least 450-500 degrees with a cast iron griddle on the grates (or grill grates turned upside down)
9. Once the grill and griddle are up to temperature, place butter on the griddle surface to make it moist. Then place the steaks on the griddle for reverse searing.
10. Flip every 4 minutes to the desired temperature for steak doneness – for medium rare use 132 to 134 and one flip (roughly 8 minutes total)
11. Serve and eat immediately. Add additional Black Pepper to taste if desired.
Don’t worry about resting it. That will just cause the steak to lose precious juice.