Tonight for dinner in honor of my 322 miles of cycling in April I decided to reward myself with a delicious ribeye and corn on the cob.
To prepare the ribeye I rubbed it with avacodo oil and a Cherry Dry Rub. I let the ribeye sit overnight in a freezer bag in the refrigerator.
To prepare the corn I rubbed it with olive oil and Traeger Veggie Rub.
To cook the ribeye I preheated the Traeger to 225 degrees farenheit. Once the Traeger reached the target temperature I placed the ribeye on the grill and inserted a meat thermometer. I let the ribeye cook to a target temperature of 120 degrees farenheit. Once the ribeye was at 120 degrees I removed it from the grill to rest and increased the temperature on the Traeget to 500 degrees farenheit. Once the temperature reached 500 degrees I put the Ribeye back on the grill and did a reverse sear for 3 minutes per side. Once the Ribeye was done cooking I wrapped it in alluminum foil and added butter. I let it rest for 20 minutes.
For the corn I used a temperature of 500 degrees and let it cook for 25 minutes rotating every 6 minutes. After the corn was done I rubbed it down with butter.
Now for my opinion which might be slightly biased because I did the cooking. This meal was a delight to prepare, cook and eat. The ribeye was cooked a perfect medium rare. The ribeye was tender and juicy. The butter enhanced the flavor perfectly. The dry rub added a nice sweet cherry taste that was a delight to my taste buds. The corn was also cooked perfectly and had a nice sweet, buttery taste with a hint of spiciness from the dry rub.
I will say this meal was yummy, yummy, yummy, yummy in my tummy and I will definitely cook this again in the future. Who needs to go to a restaurant when you have a Traeger.
👍👍👍👍👍👍👍👍👍👍
Redneck Food Rambles 