Chimichurri Smoked Rib-Eyes

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, start the Traeger on Smoke.

  Add A Note

• 2

  Season the rib-eyes generously on both sides with Prime Rib Rub. Place the steaks on the grill grate and smoke for 1 hour.

  Add A Note

  Ingredients

  • 2 Whole (1 inch thick) rib-eye steaks

  • As Needed Traeger Prime Rib Rub

• 3

  After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F and preheat.

  

  Grill: 450 ˚F

  Add A Note

• 4

  Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.

  Add A Note

• 5

  Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare).

  Add A Note

• 6

  Make the chimichurri by blending together chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.

  Add A Note

  Ingredients

  • 1 Cup packed fresh Italian parsley

  • 1/2 Cup olive oil

  • 2 Tablespoon red wine vinegar

  • 4 Clove garlic, peeled

  • 1/2 Tablespoon crushed red pepper

  • 1/2 Teaspoon cumin

  • 1 Teaspoon salt

  • 1/4 Teaspoon freshly ground black pepper

• 7

  Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri. Enjoy!

  Add A Note