Reverse-seared picanha cooked low for even doneness, then finished hot for a perfect crust. Simple method that delivers steakhouse-level results.

• 1 whole picanha (top sirloin cap)
• Swine Life Prime Beef Rub
• Killer Hogs Steak Rub

Instructions

1. SEASON
   1. Light coat of Swine Life Prime Beef.
   2. Follow with a layer of Killer Hogs Steak Rub.
   3. Let sit at room temp 30–45 minutes while the grill comes up to temp.
2. SET UP THE GRILL
   1. Indirect cooking setup (drum cooker or any grill works).
   2. Stabilize temperature at 275°F.
3. COOK (INDIRECT PHASE)
   1. Place picanha on the pit.
   2. Cook until internal temp hits 128–130°F
   3. Usually about 1.5 hours, but go by internal temp, not time.
4. REST + CONTROL CARRYOVER (CRITICAL STEP)
   1. Pull around 128–130°F and leave the probe in.
   2. Let the internal temp rise during the rest. Once it peaks and starts coming back down, go in for the sear.
   3. Open the vents on your pit, open the lid and let the fire get hot.
5. SEAR (HOT & FAST)
   1. Place picanha back onto pit – directly over high heat.
   2. Flip every minute.
   3. Sear for 3–5 minutes total until a crust forms.
6. REST, SLICE, SERVE
   1. Let it rest briefly and slice against the grain.

This method is all about controlling the internal temperature so you don’t overcook the picanha during the sear.

By bringing it up slowly over indirect heat, you get even doneness all the way through. When you pull it and let it rest, the internal temp will continue to rise, then eventually peak and start to fall. That’s your window.

Once it starts coming back down, the meat has stopped actively cooking, so you can hit it with high heat to build a crust without pushing it past medium-rare.

Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

• 1 Tomahawk Ribeye Steak (about 3 lbs)
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Willingham’s W’ham Original Mild Seasoning
• 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
• 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
• ½ stick (4 Tbsp) unsalted butter, cut into pats

Instructions

1. Trim the Steak
   Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
2. Season Generously
   Rub the steak all over with Worcestershire sauce as a binder.
   Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
   Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
   Finish with a layer of Killer Hogs Steak Rub for texture and crust.
3. Rest & Fire Up the Grill
   Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
4. Smoke the Tomahawk
   Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
   Set your first target internal temp to 120°F.
   Once it hits 120, reset your probe to 128°F and monitor closely.
5. Rest with Butter
   Place pats of butter and a light sprinkle of Steak Rub on a platter.
   Remove the steak from the grill at 128°F and place it directly on butter.
   Tent loosely with foil and rest for 10 minutes.
6. Slice & Serve
   Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared – then basted with a Garlic Butter while they get flame-kissed over open flames

• 5 – 12oz Beef Tenderloin Filets (AKA – Filet Mignon Steaks)
• 1/4 cup Worcestershire Sauce
• 1/2 cup Killer Hogs TX Brisket Rub
• 1 Tablespoon olive oil
• 8 cloves garlic minced
• 1 shallot minced
• 2 sticks salted butter
• 1 Tablespoon chopped parsley

Instructions

1. Drizzle the outside of each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can substitute).
2. Set up a grill for 2 zone cooking – hot and cool side.  I used my primo ceramic grill running Royal Oak Lump charcoal but any grill will work.
3. Keep the grill between 275-300°F for the first stage of the reverse sear. Place a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to start away from the direct fire.
4. Once the internal temperature reaches 115°F – about 25 minutes; remove the steaks from the grill and place on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will notice the temp continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
5. While the filets are resting – add a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft – season with a little TX rub for flavor.
6. Move the skillet off the direct heat and add the butter. Stir until the butter melts about 2 minutes and add the chopped parsley.
7. Brush each filet with the butter mixture and place over the direct heat (Fire side) of the grill for 1 minute on each side.  Continue brushing with butter at this point and only cook until a char starts to form.  It should take about 1-2 minutes total each side.  It is important to not walk away and be extremely careful at this point because the fire will be rolling.
8. Remove the steaks from the grill once seared and brush with additional garlic butter.  Rest the steaks for 5 minutes and serve.

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

• 1 whole beef tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Killer Hogs AP seasoning
• 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

• 3 pints sliced mushrooms
• 1 shallot finely chopped
• 5–6 cloves garlic minced
• 1 cup red wine
• 1 cup beef broth
• 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
• 1/2 stick butter
• 2 teaspoons Killer Hogs AP Seasoning
• Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into desired thickness and serve.

Porterhouse Steak smoked and topped with Bacon Tallow Butter

• 2 Porter House cut steaks about 20oz each
• 2 Tablespoons olive oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs Steak Rub
• 1/2 cup bacon tallow (rendered fat from 12oz pack bacon)
• 1/2 stick butter

Instructions

1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.