We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
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.
1/2 Cup plus 2 tablespoons butter, room temperature
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
4 (1-1/2 to 2 inch thick) rib-eye steaks
1/4 Teaspoon Kosher salt
1/4 Teaspoon Freshly ground black pepper
1/2 Cup plus 2 tablespoons butter, room temperature
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
: 225 ˚F
4 (1-1/2 to 2 inch thick) rib-eye steaks
1/4 Teaspoon Kosher salt
1/4 Teaspoon Freshly ground black pepper
: 225 ˚F
: 115 ˚F
: 450 ˚F
: 450 ˚F
: 125 ˚F