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Prep Time 10 minutes
Cook Time 2 hours
Course Main Dish
Servings 4 people

Ingredients
  

  • 4 pounds Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick We used a tomahawk, but ribeye, porterhouse, T-bone, will work
  • 2 tbsp course sea salt
  • Black pepper to taste
  • 1 jar Serious Foodie Seattle Espresso Rub Optional
  • 2 Sprigs of rosemary Optional
  • 1/4 cup olive oil Optional
  • 2 garlic cloves Peeled, and sliced (Optional)

Instructions
 

  • Bring the meat to room temperature, at least 1 hour before cooking. Pat dry.
  • Set the Traeger grill (or oven) to 220°F.
  • Generously season meat all over with salt and pepper, then the Seattle Espresso rub. Allow the meat to sit with the seasonings for at least 1/2 hour before cooking. Place the meat on the Traeger grill (or place in the oven on a rack sitting in a sheet pan), and close the grill. Cook until the internal temperature reaches 110°F. Our 4 pound tomahawk took 1 hour in the Traeger. Allow the meat to rest for at least 15 minutes at room temperature before you take the next step.
  • Make sure the grill grates are well oiled. Pre-heat your grill, or prepare the charcoal grill for high heat. Place the meat on the grill, and sear for 2-3 minutes per side. Test the internal temperature: 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F for well-done.
  • We like to add the Florentine touch to our steaks, which is a post-cook marinade. Add the olive oil to a deep platter, then add the rosemary and garlic. Transfer the meat to the platter and tent with foil. Wait for 5 minutes, flip the steak, then wait 5 more minutes. Then it's time to cut and serve.
Keyword Grilled steak, Reverse seared steak, Serious Foodie Seattle Espresso Rub