Ingredients
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This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
Steps
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Reverse Seared Rib-Eye with Matt Pittman
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
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 medium-rare.
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
00:45
Super Smoke
3
Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
450 ˚F / 232 ˚C
4
Place steaks back on grill and sear on both sides for 3 minutes.
450 ˚F / 232 ˚C
00:06
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!
Steak Pellet Blend & Kit
Shop our steak wood pellets for the best smoked wood-fired steak. A steak rub featuring a blend of sea salt, garlic, and spices brings out the best in your beef, while a chimichurri sauce mix finishes it all off with flair and flavor.
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