Grilling steaks this weekend, any tips for getting a good crust?

D

May 61 min read

Been using my Traeger for like two years and finally want to try reverse sear on some ribeyes. Got a new cast iron skillet specifically for searing. Should I get them up to temp on the grill first then finish in the skillet or the other way around? Also what temp should I be aiming for before I pull them off? Don't want to screw this up.

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Comments(2)

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WWill S.RegularMay 6

The cast iron sear at the end is going to change your game. Just make sure it's properly preheated and those ribeyes will be killer.

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KKeith L.RegularMay 6

Reverse sear with cast iron is the move. Get that skillet screaming hot and you'll get the crust you're after. Two years on the Traeger, you're ready for this.

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