Steps

• 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.

  Ingredients

  • 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!