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Reverse Seared Steak with Garlic Butter

Reverse Seared Steak with Garlic Butter

By Danielle "Diva Q" Bennett


Take a page out of the Queen of BBQ’s book for steak perfection. Thick-cut rib-eyes are reverse-seared on the Traeger, then topped with garlic compound butter for a rich and delicious finish.

Prep Time

20 Minutes

Cook Time

55 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
Garlic Butter
1/2 cup plus 2 tablespoons unsalted butter, room temperature, divided
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
Steak
4 (1-1/2 to 2 inch thick) rib-eye steaks
1/4 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
Garlic Butter
1/2 cup plus 2 tablespoons unsalted butter, room temperature, divided
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
Steak
4 (1-1/2 to 2 inch thick) rib-eye steaks
1/4 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper

Steps

  • 1

    Make the garlic butter: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the shallot and sauté until tender and lightly browned, 3-4 minutes. Add the garlic and continue to sauté for another minute, until fragrant. Remove the pot from the heat and let cool for 5 minutes.

    Ingredients
    •  1/2 cup plus 2 tablespoons unsalted butter, room temperature, divided

    • 2 Tablespoon finely chopped shallots

    • 1 Tablespoon minced garlic

  • 2

    Transfer the shallot mixture to a medium bowl with the remaining 1/2 cup butter and mix until well combined.

  • 3

    Transfer the garlic butter to a sheet of plastic wrap. Fold the plastic wrap over the butter and twist one end to close. Shape the butter into a log, then twist the other end to seal tightly. Refrigerate until ready to use, up to 3 days.

  • 4

    Make the steak: When ready to cook, set the Traeger temperature to 225 °F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 5

    Season the steaks on both sides with the salt and pepper.

    Ingredients
    • 4  (1-1/2 to 2 inch thick) rib-eye steaks

    • 1/4 Teaspoon kosher salt

    • 1/4 Teaspoon freshly ground black pepper

  • 6

    Insert the probe into the center of a steak. Place the steaks directly on the grill grates. Close the lid and smoke until the internal temperature reaches 115 °F, 45-60 minutes.

    225 ˚F / 107 ˚C

    115 ˚F / 46 ˚C

    Super Smoke

  • 7

    While the steaks cook, remove the garlic butter from the refrigerator and let come to room temperature.

  • 8

    Remove the steaks from the grill. Increase the Traeger temperature to 450 °F (or 500°F, if available) and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 9

    Slice the garlic butter into 1/4-inch-thick rounds.

  • 10

    Re-insert the probe and return the steaks to the grill. Close the lid and sear until the internal temperature reaches 125 °F for medium-rare, about 5 minutes per side, or your desired temperature.

    450 ˚F / 232 ˚C

    125 ˚F / 52 ˚C

  • 11

    Remove the steaks from the grill and immediately top each with a round of garlic butter. Let the steaks rest for 10 minutes (the internal temperature will continue to rise to 130 °F).

  • 12

    Slice and serve. Enjoy!

Cooking Notes

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