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Reverse Seared Rib-Eye Caps
By Traeger Kitchen
You’ve got to try this specialty cut from a full rib-eye roast. The cap portion of a rib-eye features exquisite marbling that results in a tender steak that melts in your mouth like butter.
Prep Time
5 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 1/2 Pound | rib-eye cap |
| 2 Tablespoon | Traeger Coffee Rub |
| 2 Tablespoon | Traeger Beef Rub |
Steps
1
Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.
Ingredients
1 1/2 Pound rib-eye cap
2
In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.
Ingredients
2 Tablespoon Traeger Coffee Rub
2 Tablespoon Traeger Beef Rub
3
When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
4
Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
5
Remove from the grill and set aside to rest.
6
Increase the grill temperature to 450˚F.
450 ˚F / 232 ˚C
7
Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
8
Remove from grill and let rest 5 minutes before serving. Enjoy!