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Grilled Butter Basted Rib-Eye

5

15

Hickory

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

2

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

  • Kosher salt

  • Pepper

  • 4 Tablespoon unsalted butter

  • 1

    Season both sides of steaks with salt and pepper and let stand at room temperature for 20 minutes.

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

    • To Taste Kosher salt

    • To Taste Pepper

  • 2

    When ready to cook, set the Traeger temperature to 450° and preheat, lid closed for 15 minutes. Place a cast iron skillet with enough room for the steaks directly on the grill grate and preheat.

    450 ˚F

  • 3

    Place steaks on the hottest part of the grill and cook for 5 minutes with the lid closed.

    450 ˚F

  • 4

    After 5 minutes, open the lid and place the butter in the skillet, it should melt almost immediately.

    • 4 Tablespoon unsalted butter

  • 5

    Flip the steaks into the cast iron skillet so the grilled side is facing up. Cook for 5 to 7 minutes basting the steaks with butter every couple of minutes. Cook until the internal temperature reaches 125℉ to 130℉ for medium-rare (about 10 minutes).

    450 ˚F

    125 ˚F

  • 6

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

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