By Traeger Kitchen
3 Reviews
A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses pure wood-fired flavor.
Prep Time
Cook Time
Pellets
2 Large | cloves garlic, minced |
1 Teaspoon | Salt |
2 Tablespoon | chili powder |
2 Tablespoon | Worcestershire sauce |
2 Tablespoon | olive oil |
1 Teaspoon | brown sugar, packed |
1 Teaspoon | ground cumin |
4 | (10-12 oz) rib-eye steaks |
Step 1
Mash the garlic and salt into a paste in a small bowl. Stir in the chili powder, Worcestershire sauce, olive oil, brown sugar, and cumin. Rub all surfaces of the steaks with the mixture.
2 Large cloves garlic, minced
1 Teaspoon Salt
2 Tablespoon chili powder
2 Tablespoon Worcestershire sauce
2 Tablespoon olive oil
1 Teaspoon brown sugar, packed
1 Teaspoon ground cumin
4 (10-12 oz) rib-eye steaks
Step 2
Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.
Step 3
When ready to cook, set the Traeger temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
00:15
225 ˚F / 107 ˚C
Super Smoke
Step 4
Place the steaks on the grill grate and smoke for about 45 minutes (until the internal temperature reaches 120˚F).
00:45
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
Super Smoke
Step 5
Remove the steaks and set aside to rest. Increase the temperature to 500˚F and preheat, lid closed for 15 minutes.
00:15
500 ˚F / 260 ˚C
Step 6
Return the steaks to the grill and cook until desired doneness (135˚F for medium-rare) or 3-5 minutes on the first side and 1-2 minutes on the second side.
00:07
500 ˚F / 260 ˚C
135 ˚F / 57 ˚C
Step 7
Let the steaks rest for 5 to 10 minutes before serving. Enjoy!
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