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Chimichurri Smoked Rib-Eyes

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Hickory

The secret is in the sauce; this Argentinian chimichurri adds another delicious layer of flavor to this beefy seared steak.

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  • 2 Whole (1 inch thick) rib-eye steaks

  • Traeger Prime Rib Rub

  • 1 Cup packed fresh Italian parsley

  • 1/2 Cup olive oil

  • 2 Tablespoon red wine vinegar

  • 4 Clove garlic, peeled

  • 1/2 Tablespoon crushed red pepper

  • 1/2 Teaspoon cumin

  • 1 Teaspoon salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1

    When ready to cook, start the Traeger on Smoke.

  • 2

    Season the rib-eyes generously on both sides with Prime Rib Rub. Place the steaks on the grill grate and smoke for 1 hour.

    • 2 Whole (1 inch thick) rib-eye steaks

    • As Needed Traeger Prime Rib Rub

  • 3

    After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F and preheat.

    :Ā 450 ĖšF

  • 4

    Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.

  • 5

    Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare).

  • 6

    Make the chimichurri by blending together chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.

    • 1 Cup packed fresh Italian parsley

    • 1/2 Cup olive oil

    • 2 Tablespoon red wine vinegar

    • 4 Clove garlic, peeled

    • 1/2 Tablespoon crushed red pepper

    • 1/2 Teaspoon cumin

    • 1 Teaspoon salt

    • 1/4 Teaspoon freshly ground black pepper

  • 7

    Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri. Enjoy!

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