Reverse Seared Rib Eye Caps Recipe Traeger Grills

REVERSE SEARED RIBEYE STEAKS RECIPE - TRAEGER GRILLS

Steps:

• 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.
• 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.
• Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
• Place steaks back on grill and sear on both sides for 3 minutes.
• 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!

REVERSE SEARED RIB EYE CAPS RECIPE | TRAEGER GRILLS

Steps:

• Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.
• In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.
• When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.
• Remove from the grill and set aside to rest.
• Increase the grill temperature to 450˚F.
• Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.
• Remove from grill and let rest 5 minutes before serving. Enjoy!