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Reverse Seared Rib Eye Caps

Difficulty 1/5
|
Prep time 5 mins

Cook time 45 mins
|
Serves 4-6

Hardwood Hickory

You’ve got to try this specialty cut from a full ribeye roast. The cap portion of a ribeye features exquisite marbling that results in a tender steak that melts in your mouth like butter. Simply roll the cap and tie with butchers twine, season with rub, and infuse that wood-fired flavor with our signature reverse sear process.

Ingredients

1 1/2 lb Rib Eye Cap

Preparation

Trim the Rib Eye Cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butchers twine to secure.

In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.

When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Place the steaks directly on the grill grate, and smoke for 30-45 minutes until the internal temperature reaches 120˚F.

Remove from the grill and set aside to rest.

Increase the grill temperature to 450˚F.

Place the steaks directly on the grill grate and cook 3-4 minutes per side, or until the internal temperature reaches 130˚F.

Remove from grill and let rest 5 minutes before serving.

Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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