Ingredients:
- 2 teaspoons olive oil
- 1 (10–16-ounce) 1-inch steak, such as a bone-in ribeye
- 1 tablespoon Adam McKenzie Coffee Junkie Steak Seasoning
- Chimichurri
Instructions:
- Preheat your Traeger grill to 225°F (107°C), and turn on the Super Smoke feature if your grill has it. Place a cast-iron skillet in the grill to heat up.
- While the grill preheats, apply a thin layer of olive oil over the steak on all sides. Then apply the seasoning to the steak, making sure to cover the edges and both sides.
- When the grill is hot, place the steak in the center of the grill, and allow it to cook slowly to ensure a consistent edge-to-edge cook. You want the steak to reach an internal temperature that is within 10 to 15°F (5 to 8°C) of your desired finished temperature. For a medium-rare finished steak (125 to 130°F [51 to 54°C]), cook the steak to around 115°F (46°C).
- The timing of this process depends on the thickness of the steak. After about 20 minutes on the grill, check the steak’s temperature with a digital probe thermometer, then monitor the temperature every 10 minutes. A 1-inch (2.5-cm)-thick steak will generally take about 30 to 45 minutes to reach your first benchmark temperature.
- When the steak hits the benchmark temperature, transfer it to a cutting board and tent it with foil. Increase the temperature of your grill to 500°F (260°C) for searing. Once the grill reaches 500°F (260°C), sear the steak in the superhot cast-iron skillet for about
- 2 minutes on each side. Check the internal temperature again, and remove the steak from the skillet about 5°F (3°C) below your target temperature of 125 to 130°F (51 to 54°C). Allow the steak to rest for about 5 minutes, and slice it against the grain. Spoon the chimichurri on top, if using, and enjoy.
