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Reverse Seared Rib-Eye Caps

5

45

Hickory

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.

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  • 1 1/2 Pound rib-eye cap

  • 2 Tablespoon Traeger Coffee Rub

  • 2 Tablespoon Traeger Beef Rub

  • 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.

    • 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.

    • 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

    120 ˚F

  • 5

    Remove from the grill and set aside to rest.
  • 6

    Increase the grill temperature to 450˚F.

    450 ˚F

  • 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

    130 ˚F

  • 8

    Remove from grill and let rest 5 minutes before serving. Enjoy!

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