• Reverse Seared Rib-Eye Steaks
 
  • Reverse Seared Rib-Eye Steaks
 

Reverse Seared Rib-Eye Steaks

4.0
4.02Reverse Seared Rib-Eye Steaks
|
  • Difficulty2/5
  • Prep time5 mins
  • Cook time40 mins
  • Serves2 - 4
  • HardwoodHickory

Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks.

Ingredients

  • 2 (1-inch THICK) RIB-EYE STEAKS
  • KOSHER SALT, TO TASTE
  • FRESHLY GROUND BLACK PEPPER, TO TASTE
  • 2 (1-inch THICK) RIB-EYE STEAKS
  • KOSHER SALT, TO TASTE
  • FRESHLY GROUND BLACK PEPPER, TO TASTE

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke if using a WiFIRe-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Season both sides of steak with salt and pepper. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 125 degrees F for medium-rare.

Remove steaks from grill and turn temperature up to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill). Allow steaks to rest while grill preheats.

Place steaks back on grill and sear on both sides for 3 minutes. Remove from grill and let rest 5 minutes before slicing. Enjoy!

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  • Difficulty2/5
  • Prep time5 mins
  • Cook time40 mins
  • Serves2 - 4
  • HardwoodHickory