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Grilled Rib-Eye Steaks by Doug Scheiding

Grilled Rib-Eye Steaks by Doug Scheiding

By Doug Scheiding


Simple steak for a quick and delicious meal. Celebrate the natural flavors of beef with these thick rib-eyes, rubbed with steak seasoning and grilled to a perfect medium-rare.

Prep Time

5 Minutes

Cook Time

20 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

2

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Units of Measurement:
main
2 (1-1/2 inch thick) bone-in rib-eye steaks
As Needed Canola oil
As Needed Montreal Steak Seasoning
How many people are you serving?

2

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 (1-1/2 inch thick) bone-in rib-eye steaks
As Needed Canola oil
As Needed Montreal Steak Seasoning

Steps

  • 1

    Trim the thick fat off the outside of the steaks, then rub both sides of the steaks with canola oil.

    Ingredients
    • 2  (1-1/2 inch thick) bone-in rib-eye steaks

    • As Needed Canola oil

  • 2

    When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.

    325 ˚F / 163 ˚C

  • 3

    While the grill heats, season both sides of the steak with Montreal Steak Seasoning. Let sit at room temperature for 15 minutes.

    Ingredients
    • As Needed Montreal Steak Seasoning

  • 4

    Insert the probe into the thickest part of a steak, avoiding the bone and any large pockets of fat. Place the steaks directly on the grill grates. Close the lid and cook, flipping every 6 minutes until the internal temperature reaches 132℉, 14-20 minutes.

    325 ˚F / 163 ˚C

    132 ˚F / 56 ˚C

  • 5

    Remove the steaks from the grill and serve immediately. Enjoy!

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