Smoked Chili Rib Eye Steaks Recipe

Grilling a perfect rib eye steak is an art, but when you introduce a spicy homemade chili paste and the deep, smoky flavor from wood pellets, it becomes a culinary masterpiece. This guide will walk you through a unique and flavorful approach to preparing smoked chili rib eye steaks, guaranteed to impress your family and friends at your next barbecue. 

Ingredients

For this recipe, you'll need:

• 2 large cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon brown sugar, packed
• 1 teaspoon ground cumin
• 4 rib-eye steaks (10-12 oz each)

Preparing the Chili Paste

The secret to the vibrant flavor of these steaks lies in the chili paste. Begin by mashing the minced garlic and salt into a paste. This base ensures the seasoning penetrates deeply into the meat, enhancing every bite with robust flavors.

Next, mix in the chili powder, Worcestershire sauce, olive oil, brown sugar, and cumin. This combination creates a balanced paste, marrying the heat of the chili powder with the umami of Worcestershire sauce and the slight sweetness of brown sugar.

Marinating the Steaks

Once your chili paste is ready, rub it thoroughly over all surfaces of the rib-eye steaks. To allow the flavors to fully infuse the meat, place the steaks and any remaining paste into a large resealable plastic bag. Refrigerate for a minimum of 4 hours, but for best results, let them marinate for up to 2 days.

Smoking the Steaks

Set your Traeger grill to 225°F and preheat it with the lid closed for 15 minutes. If available, use the Super Smoke setting to enhance the smoky flavor. Place the steaks on the grill grate and smoke for about 45 minutes or until the internal temperature reaches 120°F.

Searing to Perfection

After smoking, remove the steaks and let them rest while you increase the grill temperature to 500°F. Preheat the grill with the lid closed for 15 minutes. Return the steaks to the grill and cook them to your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F, cooking for 3-5 minutes on the first side and 1-2 minutes on the second side.

Serving the Steaks

Once the steaks are cooked, let them rest for 5 to 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.

Conclusion

These smoked chili rib eye steaks combine the deep, rich flavors of the chili paste with the unique smoky aroma from the wood pellets, creating a dish that's both complex and satisfying. Whether you're a seasoned grilling enthusiast or a novice looking to impress, this recipe offers a delicious and foolproof way to elevate your grilling game.