recipeContent.stepsLabel

• Step 1

  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 butchers twine to secure.

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  • 1 1/2 Pound Ribeye Cap

• Step 2

  In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.

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  • 2 Tablespoon Traeger Coffee Rub

  • 2 Tablespoon Traeger Beef Rub

• Step 3

  When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

• Step 4

  Place the steaks directly on the grill grate, and smoke for 30-45 minutes until the internal temperature reaches 120˚F.

  225 ˚F / 107 ˚C

  120 ˚F / 49 ˚C

• Step 5

  Remove from the grill and set aside to rest.

• Step 6

  Increase the grill temperature to 450˚F.

  450 ˚F / 232 ˚C

• Step 7

  Place the steaks directly on the grill grate and cook 3-4 minutes per side, or until the internal temperature reaches 130˚F.

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 8

  Remove from grill and let rest 5 minutes before serving. Enjoy!