@Darth_Traeger’s Reverse Sear A5 Wagyu Ribeye Steak

Name: @Darth_Traeger’s Reverse Sear A5 Wagyu Ribeye Steak
Ingredients: 1 A5 Wagyu ribeye steak; Smoked salt, to taste; 2-3 cloves garlic; Chili flakes, optional

@Darth_Traeger shares his reverse-sear method for an A5 Wagyu ribeye, finished with smoked salt and garlic.

October 22, 2018

We had the opportunity to ask @Darth_Traeger how he would tackle serving up an A5 Wagyu ribeye steak. Here is his reverse-sear method, which he called amazing and so good.

Method

Directions

1
Set your Traeger or smoker to 165 Super Smoke and your Pro Series or grill to the high setting. Note: we are using two separate grills.
2
While they preheat, season the Kagoshima A5 Wagyu ribeye with smoked salt and fresh chopped garlic. Feel free to add some chili flakes for some extra punch.
3
Insert a meat probe into the steak, and place it on the smoker until it reaches an internal temperature of 110F. This will take about 30-45 minutes depending on the thickness of the steak.
4
Transfer the steak from the smoker to the cast iron grates on your Pro Series or grill.
5
To reverse sear the steak, place the ribeye on the grates, allowing them to cook for 2 minutes on each side.
6
Remove from the grill and let rest for about 5 minutes.
7
Slice into thin strips and drizzle more smoked salt all over.
8
Eat. Say things like, 'OMG, so good.'