Steps

• 1

  In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground mustard, and cayenne.

  Ingredients

  • 2 Tablespoon kosher salt

  • 2 Tablespoon Ground black pepper

  • 1 Tablespoon paprika

  • 1 1/2 Teaspoon garlic powder

  • 1 1/2 Teaspoon onion powder

  • 1 1/2 Teaspoon brown sugar

  • 1 Teaspoon ground mustard

  • 1/4 Teaspoon cayenne pepper

• 2

  Season the steaks liberally with the rub, then let sit while the grill preheats.

  Ingredients

  • 2 Large tomahawk rib-eye steaks

• 3

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Insert the probe into the center of a steak, avoiding the bone. Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 120°F, 45-60 minutes. Remove the steak from the grill.

  225 ˚F / 107 ˚C

  120 ˚F / 49 ˚C

• 5

  Increase the grill temperature to 450°F.

  450 ˚F / 232 ˚C

• 6

  Return the steaks to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 130°F, 7-10 minutes per side.

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• 7

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