American Waygu Ribeye with corn on the cob

Tonight for dinner I decided I wanted to treat myself. I cooked an American Waygu Ribeye with Corn on the Cob.

To prepare the Waygu Ribeye I rubbed it with a combination of Meat Church Holy Cow BBQ rub and Meat Church Gourmet Garlic and herb seasoning. To prepare the corn I rubbed it with Avocado Oil and Traeger Veggie Rub.

As far as cooking the Waygu Ribeye I set the Traeger to 225 and allowed it to preheat until it got up to temperature. Once the Traeger was done preheating I used a meat probe and set the target temperature to 125 degrees Fahrenheit. Once the temperature was at 125 I pulled the steak and allowed it to rest. I set the Traeger to 500 degrees Fahrenheit and once it reached 500 I seared the Ribeye for 3 minutes per side and then removed it and added butter. I allowed the Ribeye to sit for 6 minutes to allow the butter to get absorbed.

For the corn on the cob I used a temperature of 500 on the Traeger and turned every 6 minutes for a total of 30 minutes. I then removed the corn and coated it with butter.

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Now for my opinion and yes I may be slightly biased. I will say that this is probably the best steak I have ever had the pleasue if eating and also this is definitely the best meal I have prepared and cooked on the Traeger.

The steak was cooked perfectly for my taste. It was nice and juicy and had amazing flavor. The real test of a steak is if you can eat it without steak sauce then that is a phenomenal steak. The steak had a nice smoky flavor along with a slightly spicy garlicky taste that was a delight to my taste buds.

The corn was also cooked perfectly and had amazing flavor. It had a mild smoky taste along with a slightly spicy flavor from the veggie rub.

This meal was a delight to prepare, cook and eat and I will definitely make this again. I have to say it was yummy, yummy, yummy, yummy, yummy in my tummy!

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