Reverse Seared Rib-Eye Steaks

4.8(99)

Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare then seared for perfect caramelization and grill marks.

by Matt Pittman

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prep 5 min

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Ingredients (4)

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-qualitybutter

Instructions (5 steps)

01When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use [Super Smoke](https://www.traeger.com/learn/super-smoke) if available.
02Season 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 a [medium rare steak temp](https://www.traeger.com/learn/steak-doneness).
03Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
04Place steaks back on grill and sear on both sides for 3 minutes.
05Remove 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!

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Not rich — missing servings, total time, or calories.