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Grilled Steak for Two with Cocoa Rub

5

50

Cherry

Sweeten your steak game with smokin' flavor. These hand-cut rib-eyes are generously seasoned with a sweet and rich cocoa rub and reverse seared over cherry wood for some serious steak perfection.

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  • 1/2 Cup Traeger Coffee Rub

  • 1/8 Cup cocoa powder

  • 2 (2 1/2-inch-thick) boneless rib-eye steaks

  • 1

    In a small bowl, combine the Traeger Coffee Rub and the cocoa powder. Season the steaks on all sides with the rub. Reserve remaining rub for later use. Let the steaks sit at room temperature for 45 minutes.

    • 1/2 Cup Traeger Coffee Rub

    • 1/8 Cup cocoa powder

    • 2 (2 1/2-inch-thick) boneless rib-eye steaks

  • 2

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F

  • 3

    Insert the probe horizontally into the center of the steak. Place the steaks directly on the grill grates. Close the lid until the internal temperature reaches 105-110˚F.

    225 ˚F

    105 ˚F

  • 4

    Remove the steaks from the grill and increase the grill temperature to 450° and preheat with the lid closed for 10 minutes.

    450 ˚F

  • 5

    Place the steaks directly on the grill grates and cook for 4 minutes. Flip the steaks and cook until the internal temperature reaches 130˚F for medium-rare steaks, or desired doneness, 4 minutes.

    450 ˚F

    130 ˚F

  • 6

    Remove steaks from the grill and let rest for 5-10 minutes before slicing and serving. Enjoy!

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