Traeger Kitchen


Smoked Chili Rib Eye Steaks

Prep Time

10 Minutes

Cook Time

1 Hours

Effort

Pellets

Mesquite

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 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

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.

    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.
  • 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.

    Grill225 ˚F

  • 4

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

    Grill225 ˚F

    Probe120 ˚F

  • 5

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

    Grill500 ˚F

  • 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.

    Grill500 ˚F

    Probe135 ˚F

  • 7

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

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