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Grilled Rib-Eye With Green Butter

15

1

Hickory

Every steak is better with butter. A perfectly seared rib-eye topped with green goodness is what BBQ dreams are made of.

6

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Green Butter

  • 1 Stick butter, room temperature

  • 1 1/2 Tablespoon chopped flat-leaf parsley

  • 1/2 Teaspoon minced garlic

  • 1 Pinch white pepper

  • 1/2 lemon, juiced

main

  • 1/4 Cup Kosher salt

  • 1/4 Cup coarse ground black pepper

  • 3 Tablespoon onion powder

  • 3 Whole (1-1/2 to 2 inch thick) rib-eye steaks

  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

    225 ˚F

  • 2

    For the Green Butter: Combine all ingredients for the green butter and place in the fridge until ready to use.

    • 1 Stick butter, room temperature

    • 1 1/2 Tablespoon chopped flat-leaf parsley

    • 1/2 Teaspoon minced garlic

    • 1 Pinch white pepper

    • 1/2 lemon, juiced

  • 3

    Combine the salt, pepper and onion powder. Rub the mixture on the steaks and place them on the grill.

    • 1/4 Cup Kosher salt

    • 1/4 Cup coarse ground black pepper

    • 3 Tablespoon onion powder

    • 3 Whole (1-1/2 to 2 inch thick) rib-eye steaks

  • 4

    Cook until steaks reach an internal temperature of 120℉. This should take approximately 75 to 90 minutes.

    225 ˚F

    120 ˚F

  • 5

    Remove steaks from the grill and tent with foil. Increase temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 6

    When the grill is hot, place the steaks back on the grill for 3 to 4 minutes per side, topping with a tablespoon of the green butter after the first flip.

    450 ˚F

  • 7

    Top with additional green butter if desired. Enjoy!

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