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BBQ veterans have been debating this for ages: what is the BEST way to tenderize steak? Is it a salt...
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Forget about time; in the world of barbecue, it’s all about the final temp. And when you’re cooking a steak, that number is decided by how done you like your steak.
The best way to tenderize steak really depends on knowing how to make it tender before it hits the grill. During your prep, use a marinade with salt, apply a quality rub, or try a quick mechanical tenderizer. A rolling pin works, too! One last tip on how to tenderize steak quickly: Salt it for at least 40 minutes before cooking to break down tough muscle fibers.
According to Certified Angus Beef ®, the best final temperatures for each level of doneness are: Rare — 125°F or 52°C, Medium Rare — 135°F or 57°C, Medium — 145°F or 63°C, Medium Well — 150°F or 66°C, Well Done — 160°F or 71°C
Take your steak off the cooker about 5° before it hits your desired doneness level, then let it rest. Resting is important so all the flavorful juices can redistribute throughout the meat.
That’s a matter of personal preference, but as a general rule, no. Make your layers as thick or thin as you want, or just use one rub if you prefer. There’s a reason Kosmo’s number one rule for BBQ is “you do you.”
Before you start cooking steaks, make sure to let your steak get up to about room temperature before you add rubs, and don’t throw it on right away. Let those rubs soak into the meat. You’ll thank us when you take your first bite.
A meat thermometer is hands down the best way to temp your steak. Don’t fall for that “hand trick.”
Resting allows the steak to come up to its final temperature and soak in all those juices. It’s a real win-win.
To reverse sear a steak, cook it low and slow first until it reaches 10-15 degrees below your target temperature. Then throw it on high heat to develop that delicious crust. The "reverse" part of it is that usually you start high to get the crust and finish off your cook on a lower temperature. This method delivers doneness that’s even edge-to-edge and a flavorful, caramelized exterior.
To cook a steak on a Traeger (or other pellet grill), season it well with your favorite dry rub and smoke at a low temperature until the meat reaches about 110–115℉ internally. You can increase the heat or transfer direct flame to sear both sides. The best part about this method? It builds smoky flavor first, then finishes with a crisp outer crust.
The biggest difference between reverse sear and regular sear comes down to order. When you reverse sear, you cook the steak low and slow and finish with high heat. Regular searing starts with high heat and finishes in lower heat. If you don't yet have a preference about reverse sear or regular sear, keep in mind that the reverse method often provides more even doneness and better crust control.
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