Reverse Seared Ribeye Steaks Recipe - Traeger Grills

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Share RecipeShare RecipeReverse Seared Rib-Eye Steaks

By Matt Pittman

4.8

98 Reviews

Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare then seared for perfect caramelization and grill marks.

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Prep Time

5 Min

Cook Time

50 Min

Pellets

Oak

Yields: 2 Servings

Ingredients

main

• 2
• (1-1/2 inch thick) rib-eye steaks
• Meat Church Holy Cow BBQ Rub
• Meat Church Gourmet Garlic and Herb Seasoning
• butter, preferably high-quality

Units of Measurement:

ImperialMetric

Reverse Seared Rib-Eye with Matt Pittman

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Steps

• Step 1

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

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for a medium rare steak temp.

  00:45

  225 ˚F / 107 ˚C

  120 ˚F / 49 ˚C

  Super Smoke

  Ingredients

  • 2  (1-1/2 inch thick) rib-eye steaks

  •  Meat Church Holy Cow BBQ Rub

  •  Meat Church Gourmet Garlic and Herb Seasoning

• Step 3

  Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.

  450 ˚F / 232 ˚C

  

• Step 4

  Place steaks back on grill and sear on both sides for 3 minutes.

  00:06

  450 ˚F / 232 ˚C

  Play Video

• Step 5

  Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!

  Ingredients

  •  butter, preferably high-quality

  

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