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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 butter and steak seasoning, and grilled to a perfect medium-rare.

Prep Time

5 Min

Cook Time

20 Min

Pellets

Hickory

Ingredients

Number of People Serving

2

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Units of Measurment:
main
2 (1-1/2 inch thick) bone-in rib-eye steaks
As Needed canola oil
As Needed Montreal Steak Seasoning

Step

  • 1

    Trim the thick outside fat off the steaks and rub both sides of the steak with canola oil.

  • 2

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

    325 ˚F / 163 ˚C

    00:15

  • 3

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

  • 4

    Place the steaks directly on the grill grate. Flip the every 6 minutes. Cook for 14 to 20 minutes or until steaks reach an internal temperature of 132℉.

    325 ˚F / 163 ˚C

    132 ˚F / 56 ˚C

  • 5

    Remove steaks from the grill and serve immediately. Enjoy!

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