By Traeger Kitchen
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|
|As Needed||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|
|1/4 Teaspoon||freshly ground black pepper|
When ready to cook, start the Traeger on Smoke.
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
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.
450 ˚F / 232 ˚C
Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.
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).
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
Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri. Enjoy!