Chimichurri Smoked Rib-Eyes
By Traeger Kitchen
The secret is in the sauce; this Argentinian chimichurri adds another delicious layer of flavor to this beefy seared steak.
Prep Time
15 Min
Cook Time
1 Hr
15 Min
Pellets
Hickory
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Whole | (1 inch thick) rib-eye steaks |
| As Needed | Traeger Prime Rib Rub |
| 1 Cup | packed fresh Italian parsley |
| 1/2 Cup | Olive oil |
| 2 Tablespoon | Red wine vinegar |
| 4 Clove | garlic, peeled |
| 1/2 Tablespoon | crushed red pepper |
| 1/2 Teaspoon | cumin |
| 1 Teaspoon | Salt |
| 1/4 Teaspoon | freshly ground black pepper |
Steps
1
When ready to cook, start the Traeger on Smoke.
2
Season the rib-eyes generously on both sides with Prime Rib Rub. Place the steaks on the grill grate and smoke for 1 hour.
3
After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F and preheat.
450 ˚F / 232 ˚C
00:08
4
Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.
5
Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare).
6
Make the chimichurri by blending together chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.
7
Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri. Enjoy!
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