Steps

• Step 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

• Step 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.

  00:15

  450 ˚F / 232 ˚C

• Step 3

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

  00:05

  450 ˚F / 232 ˚C

• Step 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.

  00:07

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

  Ingredients

  • 4 Tablespoon (1/2 stick) unsalted butter

• Step 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!