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Smoked Chili Rib Eye Steaks

Smoked Chili Rib Eye Steaks

By Traeger Kitchen

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.

Prep Time

10 Min

Cook Time

1 Hr




Number of People Serving


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Units of Measurment:
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


  • 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.

    225 ˚F / 107 ˚C

  • 4

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

    225 ˚F / 107 ˚C

    120 ˚F / 49 ˚C

    Super Smoke

  • 5

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

    500 ˚F / 260 ˚C

  • 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.

    500 ˚F / 260 ˚C

    135 ˚F / 57 ˚C

  • 7

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

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