By Traeger Kitchen
Grill, chill, and give your rib-eye a bubbly butter bath. Share at your own risk.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.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 |
1
Generously season both sides of the steaks with salt and pepper. Let stand at room temperature for 20 minutes.
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
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!