ChiliRib Eye Steaks

• Difficulty3/5
• Prep time10 mins
• Cook time70 mins
• Serves4 - 6
• HardwoodMesquite

For grilled steaks that are fit for royalty, rub a thick marbled ribeye with our caliente seasoning, smoke them for an hour, & grill them to a medium rare.

• 4 beef ribeye
• 2 large garlic cloves, minced
• 1 tsp salt

• 2 Tbsp chili powder
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil

• 1 tsp packed brown sugar
• 1 tsp ground cumin

• 4 beef ribeye
• 2 large garlic cloves, minced
• 1 tsp salt
• 2 Tbsp chili powder

• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 tsp packed brown sugar
• 1 tsp ground cumin

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.

Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.

When you're ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and allow it to preheat for 10 minutes.

Place the steaks on the grill grate and smoke for 1 hour.

Remove the steaks to a platter and turn the heat up to High heat. Close the lid and let it preheat for about 10 to 15 minutes.

Return the steaks to the grill and cook until your desired doneness. We love a good medium-rare, which is about 135 to 140 degrees F on an instant-read thermometer, so we cooked it for about 3 to 5 minutes on the first side and only a minute or two on the second side.

Let the steaks rest for 5 to 10 minutes before serving. Enjoy!

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