Step

• 1

  Start with a whole boneless rib-eye roast. Trim off all excess fat and silver skin from entire roast.

• 2

  Next you will want to cut the roast into steaks. Start at the thicker end of the roast and cut the steaks 2-1/2" (4-5 cm) thick. If not cutting steaks from a whole rib-eye roast, ask your butcher to cut two steaks into 2-1/2" (4-5 cm) inch steaks.

• 3

  Reserve 2 steaks and freeze the remaining steaks for later use.

• 4

  Combine the Traeger Coffee rub and the cocoa powder and lightly season the steaks. Save the remainder of the rub for later use.

• 5

  Let steaks sit on the counter for 45 minutes to come up to room temperature.

• 6

  When ready to cook, set the Traeger to 225℉ (105 C) and preheat, lid closed for 15 minutes.

• 7

  Place the steaks on the grill. After 20 minutes of cooking, flip the steaks and cook for an additional 20 minutes. Check the internal temperature of the steaks; desired internal temperature is between 105 to 110℉ (40-43 C).

  225 ˚F / 107 ˚C

  00:40

  Super Smoke

• 8

  Once desired temperature is reached, remove steaks from grill and let rest on the counter.

• 9

  Increase the temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ (260 C) if available.

• 10

  Place steaks back on grill grate and cook for four minutes. Flip the steaks and cook for an additional four minutes.

  500 ˚F / 260 ˚C

  00:08

• 11

  Check the internal temperature of the steaks. Desired finished temperature is between 130 to 135℉ (50-55 C) for medium-rare steaks.

• 12

  Once desired temperature is reached, remove steaks from grill and let rest 5-10 minutes. Enjoy!