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) bone-in rib-eye steaks |
| As Needed | Canola oil |
| As Needed | Montreal Steak Seasoning |
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) bone-in rib-eye steaks |
| As Needed | Canola oil |
| As Needed | Montreal Steak Seasoning |
Steps
1
Trim the thick fat off the outside of the steaks, then rub both sides of the steaks with canola oil.
2
When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
3
While the grill heats, season both sides of the steak with Montreal Steak Seasoning. Let sit at room temperature for 15 minutes.
4
Insert the probe into the thickest part of a steak, avoiding the bone and any large pockets of fat. Place the steaks directly on the grill grates. Close the lid and cook, flipping every 6 minutes until the internal temperature reaches 132℉, 14-20 minutes.
325 ˚F / 163 ˚C
132 ˚F / 56 ˚C
00:20
5
Remove the steaks from the grill and serve immediately. Enjoy!
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