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Sliced ribeye steak fanned out on a board next to a bowl of apple & agave chimichurri.

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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