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A hunk of buttery lobster is the perfect topping for a thick cut rib eye steak that’s smoked & seared on the Traeger. This reverse seared steak recipe will impress any refined surf n’ turf connoisseur.
24 Ounce (1 inch thick) rib-eye steaks
2 Teaspoon Traeger Prime Rib Rub
16 Ounce lobster tails, fresh or thawed
2 Teaspoon butter, melted
2 Teaspoon garlic powder
2 Teaspoon onion powder
2 Tablespoon butter
2 Teaspoon chives, chopped
2 Teaspoon parsley, minced
salt
black pepper
24 Ounce (1 inch thick) rib-eye steaks
2 Teaspoon Traeger Prime Rib Rub
: 180 ˚F
: 180 ˚F
16 Ounce lobster tails, fresh or thawed
2 Teaspoon butter, melted
2 Teaspoon garlic powder
2 Teaspoon onion powder
: 450 ˚F
2 Tablespoon butter
2 Teaspoon chives, chopped
2 Teaspoon parsley, minced
As Needed salt
As Needed black pepper