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Reverse Seared Steak with Garlic Butter

Reverse Seared Steak with Garlic Butter

By Danielle "Diva Q" Bennett

Take a page out of the Queen of BBQ’s book for steak perfection. Thick-cut rib-eyes are reverse seared on the Traeger then topped with a garlic compound butter for a rich and delicious finish.

Prep Time

20 Minutes

Cook Time

55 Minutes




Number of People Serving


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Units of Measurment:
Garlic Butter
1/2 Cup plus 2 tablespoons butter, room temperature
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
4 (1-1/2 inch thick) rib-eye steaks
1/4 Teaspoon kosher salt
1/4 Teaspoon pepper


  • 1

    In a medium saucepan, melt 2 tablespoons butter. Sauté shallots until they are tender and lightly browned. Add 1 tablespoon garlic and continue to sauté for an additional minute. Remove from heat and set aside to cool slightly for 5 minutes.

    • 1/2 Cup plus 2 tablespoons butter, room temperature

    • 2 Tablespoon finely chopped shallots

    • 1 Tablespoon minced garlic

  • 2

    Mix the remaining 1/2 cup of butter to the shallot and garlic mixture.

  • 3

    Lay out a piece of plastic wrap and add butter mixture onto it.

  • 4

    Cover the butter with plastic wrap twisting one end to close. Form the butter into a log shape and twist the opposite end to make a tight package. Refrigerate for up to 3 days or freeze until needed.

  • 5

    When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  • 6

    Season steaks on both sides with salt and pepper.

    • 4  (1-1/2 inch thick) rib-eye steaks

    • 1/4 Teaspoon kosher salt

    • 1/4 Teaspoon pepper

  • 7

    Place steaks on the grill grate and smoke for 45 to 60 minutes or until an instant-read thermometer inserted in the thickest part of the meat registers 115°F.

    225 ˚F / 107 ˚C

    115 ˚F / 46 ˚C

    Super Smoke

  • 8

    Remove garlic butter log from the fridge and allow to come to room temperature while steaks cook.

  • 9

    Remove steaks from grill, increase the temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 10

    Allow steaks to rest for 10 minutes while grill preheats. Slice garlic butter into 1/4 inch slices and set aside.

  • 11

    Place steaks back on preheated grill and sear for 5 minutes on each side or until internal temperature registers 125°F. Place a couple slices of garlic butter on each steak immediately after removing from grill.

    500 ˚F / 260 ˚C

    125 ˚F / 52 ˚C

  • 12

    Let steaks rest for 10 minute. During the rest, the steak will rise 5°F to a finished temperature of 130°F for medium-rare. Slice and serve. Enjoy!

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