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Smoked Chili Rib Eye Steaks

Traeger Kitchen


Smoked Chili Rib Eye Steaks

Prep Time

10

Minutes

Cook Time

1

Hours

Serves

6 - 8

People

Effort

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What's this?

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

  • 4 (10-12 oz) rib-eye steaks

  • 2 Clove garlic, minced

  • 1 Teaspoon salt

  • 2 Tablespoon chili powder

  • 2 Tablespoon Worcestershire sauce

  • 2 Tablespoon extra-virgin olive oil

  • 1 Teaspoon packed brown sugar

  • 1 Teaspoon ground cumin

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.
  • 4

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

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

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