Start with a whole boneless rib-eye roast. Trim off all excess fat and silver skin from entire roast.
Next you will want to cut the roast into steaks. Start at the thicker end of the roast and cut the steaks 2-1/2" inch thick. If not cutting steaks from a whole rib-eye roast, ask your butcher to cut two steaks into 2-1/2" inch steaks.
Reserve 2 steaks and freeze the remaining steaks for later use.
Combine the Traeger Coffee rub and the cocoa powder and lightly season the steaks. Save the remainder of the rub for later use.
Let steaks sit on the counter for 45 minutes to come up to room temperature.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the steaks on the grill. After 20 minutes of cooking, flip the steaks and cook for an additional 20 minutes. Check the internal temperature of the steaks; desired internal temperature is between 105 to 110 degrees F.
Once desired temperature is reached, remove steaks from grill and let rest on the counter.
Turn the grill up to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and let it heat up for 10 minutes.
Place steaks back on grill grate and cook for four minutes. Flip the steaks and cook for an additional four minutes.
Check the internal temperature of the steaks. Desired finished temperature is between 130 to 135 degrees F for medium-rare steaks.
Once desired temperature is reached, remove steaks from grill and let rest 5-10 minutes. Enjoy!
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