I recently acquired a Traeger grill and could not be more pleased. One of my new discoveries was a reverse sear Tomahawk steak which could be the finest cuts of steak I have ever eaten. While it is not as fast as my previous favorite, it is well worth the wait. In looking at how to prepare the steaks, I inevitably ran across the need to use some expensive seasoning blend that I do not have in the house. After googling copycats, I decided to go on my own. Two variations came out of this experimentation. The latter, with cinnamon as an additional ingredient, has turned out to be amazing. The recipe is available on Rita’s Kitchen (my wife’s site) for those that want to give it a try.

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