00:00All right, here we go, my 456er, basically a 28.8 pound steak.
00:07So, starting off with the binder, this is garlic paste.
00:10I am trying to flavor this massive piece of meat up.
00:13We got the Traeger prime rib rub, all sides, front and back, side to side.
00:17I'm going to tie this up to keep it together, don't want it to fall apart during the cook.
00:21Meter probe to get it to exactly where I need to get it.
00:25So, 250 degrees until it's ready for that reverse sear.
00:28This was hours later, and this was at about 125 internal.
00:33I wasn't shooting for a medium wear on something so big.
00:36So, shooting for more of a medium, hitting that reverse sear.
00:40Took up about 60% of that flat rock on one steak.
00:45So, seared it nicely on both sides when I built that crust.
00:49Basically, just like your normal steak, but this is 28 pounds.
00:53And it made me a bunch of cowboy butter to help with the flavor on this thing.
00:59And that was it.
01:00The only thing left to do was to see what was inside.
01:03And clearly, that meter probe did what I needed it to do.
01:07The Traeger did its thing.
01:09And boom.
01:10All that I had left to do was try this bad boy.
01:13Instead of just cutting off a piece, I just bit right into it.
01:15This was pretty freaking delicious.
01:18Did I eat it in one sitting?
01:19Maybe.
01:19Maybe.
01:20Maybe.
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