Skip to Main Content
Ingredients
List
Shop
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 |
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!
Steak Pellet Blend & Kit
Shop our steak wood pellets for the best smoked wood-fired steak. A steak rub featuring a blend of sea salt, garlic, and spices brings out the best in your beef, while a chimichurri sauce mix finishes it all off with flair and flavor.
My Notes
In order to add notes for this recipe, you must log in or create an account.