One of my favorites is by cooking several stalks of asparagus on the Traeger as well. When reverse searing steak, I like to serve it with some green vegetables. – Let steak rest for 5 minutes and serve. – Once at 475☏, place steaks back on the grill and let sear for 4 to 5 minutes per side, or until internal temp reaches 138 to 140☏. – After steak reaches 120☏, remove steak and place to the side. – When the grill reaches the desired temperature, place ribeyes on the bottom rack of the grill and let them smoke until the meat has an internal temperature of 120☏.

– While the grill is preheating, season bison ribeyes is with Traeger Blackened Saskatchewan Rub with a good amount on both sides of the steak. My favorite way to cook bison ribeye is by doing a reverse sear on my Traeger Grills Pro 780, using Traeger cherry-flavored wood pellets. To make it even more personal, I often like to use my favorite wild game steaks such as deer, elk, or one of my favorites, bison ribeyes from Mossy Oak’s GameKeeper Butchery. However, I have become fond of having my steak night at least once a week, regardless if it is a Saturday or not. Many years later, a few of those mom-and-pop, family-owned restaurants around still have the so-called steak night. In the rural area of the southern Missouri Ozarks, where I was born and raised, restaurants had fried catfish for the special on Friday nights, and Saturday nights menu always included steak.

Hunting sear