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Smoked Chili Rib-Eye Steaks

10

1

Mesquite

A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses pure wood-fired flavor.

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  • 2 Large cloves garlic, minced

  • 1 Teaspoon Salt

  • 2 Tablespoon chili powder

  • 2 Tablespoon Worcestershire sauce

  • 2 Tablespoon Olive oil

  • 1 Teaspoon brown sugar, packed

  • 1 Teaspoon ground cumin

  • 4 (10-12 oz) rib-eye steaks

  • 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 Large cloves garlic, minced

    • 1 Teaspoon Salt

    • 2 Tablespoon chili powder

    • 2 Tablespoon Worcestershire sauce

    • 2 Tablespoon Olive oil

    • 1 Teaspoon brown sugar, packed

    • 1 Teaspoon ground cumin

    • 4 (10-12 oz) rib-eye steaks

  • 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

  • 4

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

    225 ˚F

    120 ˚F

  • 5

    Remove the steaks and set aside to rest. Increase the temperature to 450° and preheat, lid closed for 15 minutes.

    450 ˚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.

    450 ˚F

    135 ˚F

  • 7

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

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