Doug Scheiding


Grilled Rib-Eye Steaks by Doug Scheiding

Prep Time

5 Minutes

Cook Time

20 Minutes

Effort

Pellets

Hickory

Simple steak for a quick and delicious meal. Celebrate the natural flavors of beef with these thick rib-eyes rubbed with butter and steak seasoning, and grilled to a perfect medium-rare.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • 2 (1-1/2 inch thick) bone-in rib-eye steaks

  • canola oil

  • Montreal Steak Seasoning

Steps

  • 1

    Trim the thick outside fat off the steaks and rub both sides of the steak with canola oil.
    Ingredients
    • 2 (1-1/2 inch thick) bone-in rib-eye steaks

    • As Needed canola oil

  • 2

    When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.
    Grill325 ˚F
  • 3

    While the grill heats, season both sides of the steak with Montreal Steak Seasoning. Let stand at room temperature for 15 minutes.
    Ingredients
    • As Needed Montreal Steak Seasoning

  • 4

    Place the steaks directly on the grill grate. Flip the every 6 minutes. Cook for 14 to 20 minutes or until steaks reach an internal temperature of 132℉.
    Grill325 ˚F
    Probe132 ˚F
  • 5

    Remove steaks from the grill and serve immediately. Enjoy!

Cooking Notes

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