Smoked Chili Rib Eye Steaks
Prep time 10 mins
Cook time 60 mins|
A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses these rib eyes with pure wood-fired flavor.
4 rib eye steaks, 10-12 oz each
2 large garlic cloves, minced
1 tsp salt
2 Tbsp chili powder
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 tsp packed brown sugar
1 tsp ground cumin
Mash the garlic and salt into a paste in a small bowl; stir in the chili powder, Worcestershire sauce, olive oil, brown sugar and cumin. Rub all surfaces of the steaks with the mixture.
Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.
When ready to cook, set the temperature to 225˚F and preheat, lid closed for 15 minutes.
Place the steaks on the grill grate and smoke for about 45 minutes (until the internal temperature reaches 120˚F).
Remove the steaks and set aside to rest. Increase the temperature to High and preheat, lid closed for 10-15 minutes.
Return the steaks to the grill and cook until your desired doneness. We love a good medium-rare, which is about 135 to 140˚F, or about 3 to 5 minutes on the first side and a minute or two on the second side.
Let the steaks rest for 5 to 10 minutes before serving. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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