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Grilled Butter Basted Rib-Eye

Grilled Butter Basted Rib-Eye

By Traeger Kitchen

Grill, chill, and give your rib-eye a bubbly butter bath. Share at your own risk.

Prep Time

5 Minutes

Cook Time

15 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

2

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Units of Measurement:
main
2 thick-cut bone-in rib-eye steaks
To Taste kosher salt
To Taste freshly ground black pepper
4 Tablespoon (1/2 stick) unsalted butter

Steps

  • 1

    Generously season both sides of the steaks with salt and pepper. Let stand at room temperature for 20 minutes.

    Ingredients
    • 2  thick-cut bone-in rib-eye steaks

    • To Taste kosher salt

    • To Taste freshly ground black pepper

  • 2

    When ready to cook, place a large cast iron skillet on the grill grates. Set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 3

    Place the steaks directly on the grill grates. Close the lid and cook for 5 minutes.

    450 ˚F / 232 ˚C

  • 4

    Open the lid and add the butter to the hot skillet. Flip the steaks into the pan so the grilled side is face-up. Insert the probe into the center of a steak, avoiding the bone. Close the lid and cook, basting with the butter every couple of minutes, until the internal temperature reaches 125-130°F for medium-rare, 5-7 minutes, or your desired temperature.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C

    Ingredients
    • 4 Tablespoon (1/2 stick) unsalted butter

  • 5

    Remove the steaks from the pan and let rest for 10 minutes. Transfer to plates and pour any remaining butter from the pan over the top. Enjoy!

Cooking Notes

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