Traeger Kitchen
Smoked Chili Rib Eye Steaks
Prep Time
10 Minutes
Cook Time
1 Hours
Effort
Pellets
Mesquite
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.
Ingredients
Steps
1
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.2
Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.3
When ready to cook, set the Traeger temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Grill: 225˚4
Place the steaks on the grill grate and smoke for about 45 minutes (until the internal temperature reaches 120˚F).Grill: 225˚
Probe: 120˚5
Remove the steaks and set aside to rest. Increase the temperature to 500˚F and preheat, lid closed for 15 minutes.Grill: 500˚6
Return the steaks to the grill and cook until desired doneness (135˚F for medium rare) or 3-5 minutes on the first side and a 1-2 minutes on the second side.Grill: 500˚Probe: 135˚7
Let the steaks rest for 5 to 10 minutes before serving. Enjoy!