Traeger Smoked Ribeye with Apple & Agave Chimichurri

A ribeye is smoked low and slow on the Traeger Woodridge, seared hot on the Flatrock, and topped with a fresh twist on classic chimichurri. Ribeye with apple & agave chimichurri is a must-try!

Why This Recipe for Ribeye and Apple & Agave Chimichurri Works

There’s a lot of talk lately about Traeger’s newest releases—the Woodridge Pellet Grill and the Whiskey Dust Seasoning —and this recipe is built around both. We wanted to test the flavor of that new rub on a thick-cut ribeye and complement its slightly sweet, whiskey-inspired profile with something bold, bright, and a little unexpected. That’s how the apple and agave chimichurri came to life.

Using tart green apple, lime, and red wine vinegar to offset the rub’s sweetness—and a touch of agave to bring it all together—we ended up with a sauce that cuts through the richness of the steak in the best way.

Add in the reverse sear method—225°F on the Woodridge until medium rare, finished hot and fast on the Traeger Flatrock —and you’ve got a steak that’s deeply smoky, perfectly crusted, and layered with flavor in every bite.

Table of Contents

1. What is Reverse Searing?
2. Why We Love the Traeger Woodridge + Flatrock Combo
3. Ingredient Spotlight: Whiskey Dust + Apple Chimichurri
4. Full Recipe: Reverse-Seared Ribeye with Apple & Agave Chimichurri
5. Tips for Searing on the Flatrock
6. Make It a Meal: What to Serve on the Side
7. More Traeger Steak Recipes to Try
8. Final Thoughts + Call to Action

What Is Reverse Searing?

Reverse searing is a two-step method that’s perfect for thicker cuts of meat—especially steak. Instead of searing first and finishing at lower heat, you do the opposite:

1. Smoke or cook low and slow to gently bring the internal temperature up.
2. Finish with a fast, high-heat sear for that crave-worthy crust.

This technique works beautifully on a Traeger. You get the added bonus of smoke flavor during the slow cook, and the final sear locks everything in. It’s the best of both worlds—edge-to-edge doneness and a killer exterior.

If you’re new to the technique, here is a link to my tutorial on reverse-seared ribeyes:

Why We Love the Traeger Woodridge + Flatrock Combo

The Traeger Woodridge is still new to the scene, but it’s already becoming a favorite. With TrueTemp™ precision, it holds a steady 225°F without babysitting. That consistent temp made this cook almost too easy—just season, set it on the grates, and let the smoke do the work.

We paired it with the Traeger Flatrock, a flat-top griddle that excels at high-heat searing. After bringing the ribeye up to temp low and slow, we cranked the Flatrock to high and gave the steak a 2-minute sear on each side. The crust it developed was unreal.

This combo—low and slow on the pellet grill, fast and hot on the griddle—is quickly becoming our go-to for steak nights.

Building Flavor: Whiskey Dust Meets Apple Chimichurri

One of the things we love about Traeger’s recent gear and seasoning drops is how they invite experimentation. We weren’t just aiming for another grilled steak—we wanted something that took a few risks while still feeling familiar.

The Whiskey Dust Seasoning was new to us. It leans slightly sweet, with subtle smoke and warm spice notes. It’s not overbearing, which made it perfect for ribeye. But because of that slight sweetness, we wanted a sauce with a bit of tartness and acidity to cut through the fat and balance the overall flavor.

That’s how the apple and agave chimichurri came to be.

More details about the apple & agave chimichurri

We started with the usual chimichurri base: parsley, garlic, jalapeño. But instead of red chili flakes or traditional vinegar-heavy versions, we folded in finely diced green apple for a crisp texture and natural tartness.

To keep the apple from browning, we gave it a quick 5-minute soak in salted water. That step made a big difference in keeping the sauce vibrant.

Then came lime juice, red wine vinegar, and agave nectar—a trio that offered tang, sweetness, and balance. Add a little cumin for warmth, and the result is a chimichurri that’s fresh, herbaceous, slightly spicy, and built to complement a smoky steak.

🔥 Quick Recipe: Reverse-Seared Ribeye with Apple & Agave Chimichurri

What You’ll Need:

• 1 thick-cut ribeye (1.5–2”)
• Traeger Whiskey Dust seasoning
• Olive oil (for binding)
• Traeger Woodridge & Flatrock (or pellet grill + griddle)

Chimichurri Sauce:

• 1 green apple, finely diced (soaked 5 min in salt water)
• 1 cup parsley, chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely diced
• 2 tbsp lime juice
• 2 tbsp red wine vinegar
• 2 tbsp agave nectar
• ½ tsp cumin
• Salt to taste

Steps:

1. Season steak with olive oil + Whiskey Dust. Rest 30–45 min.
2. Smoke at 225°F on the Traeger Woodridge until ~120°F internal (medium rare).
3. Make chimichurri while steak smokes—combine all sauce ingredients and adjust to taste.
4. Sear hot on the Flatrock for 1–2 min per side until internal hits 130–135°F.
5. Rest steak, then slice and top with chimichurri.

_{This post contains affiliate links. If you purchase through them, we may earn a small commission at no cost to you. Thanks for supporting the blog!}

Tips for Searing A Ribeye on the Flatrock

• Preheat fully. You want the griddle blazing hot before searing.
• Don’t move the steak. Let it sit to form that crust.
• No oil needed if your griddle is well seasoned.
• Use a meat thermometer for accuracy—you don’t want to overshoot after the smoke phase.

Make It a Meal: What to Serve on the Side

Some great side pairings for this steak:

• Petite Traeger Twice Baked Potatoes
• Elote Corn Salad

More Traeger Steak Recipes to Try

If this one hit the spot, here are a few other steak-night favorites from the blog:

• Reverse Seared Ribeye
• New York Strip Roast
• Manhattan Roast with Asian Chimichurri
• Simple Flank Steak Marinade

Final Thoughts

If you’ve been looking for a way to break in your new Traeger Woodridge or try out the Whiskey Dust seasoning, this reverse-seared ribeye is the move. It’s approachable, flavor-forward, and feels elevated without being fussy.

Give it a shot this weekend—and don’t forget to tag us on Instagram or use #ThisJewCanQue so we can share your cooks.

💥 Bonus: Want more weekly Traeger recipes, seasonal ideas, and first looks at new gear?
👉 Sign up for our newsletter

Reverse-Seared Ribeye with Apple & Agave Chimichurri

thisjewcanque

A thick-cut ribeye smoked low and slow on the Traeger, then seared hot on the Flatrock griddle and topped with a bright, tangy apple & agave chimichurri. This steak is all about balance—rich and smoky beef, sweet and savory rub, and a fresh herby sauce that cuts through it all. A perfect showcase for Traeger’s Whiskey Dust seasoning and new Woodridge grill.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course beef, bistro meal, entree, main, meat, steak

Cuisine American, fusion, steakhouse

Servings 2

Equipment

• Traeger Woodridge or any pellet grill
• Traeger Flatrock or cast-iron griddle
• Meat thermometer
• Sharp knife and cutting board
• Mixing bowls
• Tongs

Ingredients

  

For the Ribeye

• 1 thick-cut ribeye steak 1.5–2 inches thick
• 1 tablespoon olive oil as a binder
• 2 –3 teaspoons Traeger Whiskey Dust seasoning

For the Apple & Agave Chimichurri

• 1 green or tart red apple finely diced
• 1 cup fresh parsley finely chopped
• 2 cloves garlic minced
• 1 jalapeño finely diced (seeds removed for less heat)
• 2 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 2 tablespoons agave nectar
• ½ teaspoon ground cumin
• Salt to taste
• 1 –2 tablespoons olive oil optional, to loosen texture

Instructions

 

Step 1: Prep the Ribeye

• Lightly coat the ribeye with olive oil.
• Season all sides generously with Traeger Whiskey Dust.
• Let the steak sit at room temperature for 30–45 minutes.

Step 2: Smoke the Ribeye

• Preheat your Traeger Woodridge (or other pellet grill) to 225°F.
• Place the steak directly on the grill grates.
• Smoke until internal temperature reaches 115°F for rare or 120°F for medium-rare (about 45–60 minutes depending on thickness).
• Remove from grill and let it rest while you heat the searing surface.

Step 3: Make the Chimichurri

• Soak diced apple in salted water for 5 minutes to prevent browning. Drain and pat dry.
• In a bowl, combine apple, parsley, garlic, jalapeño, lime juice, red wine vinegar, agave, cumin, and salt.
• Stir well to combine. Add olive oil if desired to loosen consistency.
• Taste and adjust seasoning.

Step 4: Sear the Ribeye

• Preheat your Traeger Flatrock or cast iron griddle over high heat.
• Sear the steak for 1–2 minutes per side until a crust forms and internal temp reaches 130–135°F for medium-rare.
• Remove from heat and let the steak rest for 10 minutes.

Step 5: Serve

• Slice steak against the grain.
• Spoon chimichurri over the top and serve extra on the side.

Keyword apple & agave chimichurri, reverse seared ribeye steak, steak and chimichurri, steak and sauce, Traeger recipe, Traeger reverse seared steak, Traeger steak recipe