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Grilled Rib-Eye Steaks with Bloody Mary BBQ Sauce

20

25

Hickory

Finish off your steaks with a rich, homemade sauce. Our Smoked Bloody Mary Mix and Sweet & Heat BBQ Sauce combine forces for a topping that will take your rib-eyes to the next level.

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  • 2 Whole (16 oz) rib-eye steaks

  • Kosher salt

  • Freshly ground black pepper

  • flaky sea salt, for garnish

Smoked Bloody Mary BBQ Sauce

  • 1 1/2 Cup Traeger Sweet & Heat BBQ Sauce

  • 1 Cup Traeger Smoked Bloody Mary Mix

  • 1

    Season the steaks with kosher salt and pepper to taste. Chill uncovered, up to an hour before grilling.

    • 2 Whole (16 oz) rib-eye steaks

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 2

    Remove the steaks from the refrigerator and allow to come to room temperature, about 20-30 minutes.

  • 3

    Make the Smoked Bloody Mary BBQ Sauce. In a small saucepan, combine the Traeger Sweet & Heat BBQ Sauce, and Smoked Bloody Mary Mix, and bring to a simmer over medium heat. Cook sauce for 10-15 minutes or until thickened.

    • 1 1/2 Cup Traeger Sweet & Heat BBQ Sauce

    • 1 Cup Traeger Smoked Bloody Mary Mix

  • 4

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 450° if available.

    : 450 ˚F

  • 5

    Insert the probe horizontally into the center of the steak. Place the steaks directly on the grill grates. Close the lid and cook, flipping once, until the internal temperature reaches 130˚F, 7-9 minutes per side.

    : 450 ˚F

    : 130 ˚F

  • 6

    Remove the steaks from the grill, and let it rest for about 10 minutes before slicing. Serve with the Bloody Mary BBQ Sauce, and top with flaky sea salt, if desired. Enjoy!

    • As Needed flaky sea salt, for garnish

Cooking Notes

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