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Smoked Chili Rib Eye Steaks

Traeger Kitchen


Smoked Chili Rib Eye Steaks

Prep Time

10 Minutes

Cook Time

1 Hours

Effort
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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

How many people are you serving?

6

    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 Icon
      Grill225˚
    • 4

      Place the steaks on the grill grate and smoke for about 45 minutes (until the internal temperature reaches 120˚F).
      Grill Icon
      Grill225˚
      Probe Icon
      Probe120˚
    • 5

      Remove the steaks and set aside to rest. Increase the temperature to 500˚F and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill500˚
    • 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 Icon
      Grill500˚
      Probe Icon
      Probe135˚
    • 7

      Let the steaks rest for 5 to 10 minutes before serving. Enjoy!

    Cooking Notes

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