Directions

• Prepare the Steaks
• Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 30-60 minutes.
• Pat the steaks dry with paper towels to remove excess moisture.
• Rub each steak with olive oil on both sides.
• Season generously with kosher salt, black pepper, and garlic powder, ensuring an even coating.
• Preheat the Traeger Grill
• Set your Traeger grill to 450°F and allow it to preheat for at least 15 minutes with the lid closed.
• Load your preferred wood pellets into the hopper for smoky flavor.
• Sear the Steaks
• Place the steaks directly on the preheated grill grates.
• Sear each side for 2-3 minutes to develop a flavorful crust.
• Cook to Desired Doneness
• Reduce the heat to 375°F and continue cooking.
• Use a meat thermometer to check internal temperature:
• Rare: 120-125°F
• Medium-rare: 130-135°F
• Medium: 140-145°F
• Rest the Steaks
• Remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board.
• Resting allows the juices to redistribute, ensuring a tender, juicy bite.
• Serve and Enjoy
• Slice the steaks against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
• Pair with a complementary sauce, like chimichurri or garlic butter, for added flavor.