Chimichurri Smoked Rib Eyes

1. Cook in smoker
    

2. Season the rib-eyes generously on both sides with Prime Rib Rub. Place the steaks on the grill grate and smoke for 1 hour.
    

   INGREDIENTS

   2 Whole (1 inch thick) rib-eye steaks
   As Needed Traeger Prime Rib Rub

 

3. After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F and preheat.
    

4. Once the smoker has preheated put the steaks on the hot grill grates to achieve a good sear.
    

5. Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare).
    

6. Make the chimichurri by blending together chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.
    

   INGREDIENTS

   1 Cup packed fresh Italian parsley
   1/2 Cup olive oil
   2 Tablespoon red wine vinegar
   4 Clove garlic, peeled
   1/2 Tablespoon crushed red pepper
   1/2 Teaspoon cumin
   1 Teaspoon salt
   1/4 Teaspoon freshly ground black pepper

 

1. Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri. Enjoy!

 

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