Sweeten your steak game with smokin' flavor. These hand-cut rib-eyes are generously seasoned with a sweet and rich cocoa rub and reverse seared over cherry wood for some serious steak perfection.
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Units of Measurement:
Start with a whole boneless rib-eye roast. Trim off all excess fat and silver skin from entire roast.
Next you will want to cut the roast into steaks. Start at the thicker end of the roast and cut the steaks 2-1/2" (4-5 cm) thick. If not cutting steaks from a whole rib-eye roast, ask your butcher to cut two steaks into 2-1/2" (4-5 cm) inch steaks.
Reserve 2 steaks and freeze the remaining steaks for later use.
Combine the Traeger Coffee rub and the cocoa powder and lightly season the steaks. Save the remainder of the rub for later use.
Let steaks sit on the counter for 45 minutes to come up to room temperature.
When ready to cook, set the Traeger to 225℉ (105 C) and preheat, lid closed for 15 minutes.
Place the steaks on the grill. After 20 minutes of cooking, flip the steaks and cook for an additional 20 minutes. Check the internal temperature of the steaks; desired internal temperature is between 105 to 110℉ (40-43 C).
Once desired temperature is reached, remove steaks from grill and let rest on the counter.
Increase the temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ (260 C) if available.
Place steaks back on grill grate and cook for four minutes. Flip the steaks and cook for an additional four minutes.
Check the internal temperature of the steaks. Desired finished temperature is between 130 to 135℉ (50-55 C) for medium-rare steaks.
Once desired temperature is reached, remove steaks from grill and let rest 5-10 minutes. Enjoy!
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