Smoked Chili Rib Eye Steaks

Ingredients

Units of Measurement:

ImperialMetric

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.

  Add A Note

  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 brown sugar, packed

  • 1 Teaspoon ground cumin

• 2

  Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.

  Add A Note

• 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 ˚F

  Add A Note

• 4

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

  Grill: 225 ˚F

  Probe: 120 ˚F

  Add A Note

• 5

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

  Grill: 500 ˚F

  Add A Note

• 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 ˚F

  Probe: 135 ˚F

  Add A Note

• 7

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

  Add A Note