Todays challenge - thin ribeye steaks on a Traeger

[bmillin]

This is particular traeger goes to 375 then high, whatever that is. I was asked to cook 6 3/4” steaks I have one 10” cast iron skillet. Not sure what do! Go straight to “just keep flipping” or front sear one at a time first? Reverse sear woul not allow serving everyone at once.

cooking in someone else’s kitchen is always an adventure. chime in, dinner is in two hours!

[Huskee]

I prefer a front sear, since as you point out it's easier to serve more at once since the hustle and bustle is all out of the way at the beginning. I'm not sure if I'd do hot cook keep flipping on 3/4", seems too thick to need that. Personally I'd probably opt for front sear then slow indirect to temp. But you'll probably be fine either way really.

[smokenoob]

Agree, front sear has them all ready at sane time! (well, you know what I mean 😀)

[bbqLuv]

How thin? Perhaps sear on each side may do it.

[Jerod Broussard]

I have consumed ribeyes VERY RARE to Well Done. Prefer medium-rare. All were edible and I was satisfied I was able to consume another ribeye. Takes something I've never experienced to mess up a ribeye. Don't overthink it.

[jecucolo]

I watched a video where Meat Head Cooke them over a chimney full of hot coal and grate. He would flip every 30 seconds. He did this for very thin steaks. This is what I use for thin steaks also.