Steps

• Step 1

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

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

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

  Ingredients

  • 1 Stick butter, room temperature

  • 1 1/2 Tablespoon flat-leaf parsley, chopped

  • 1/2 Teaspoon minced garlic

  • 1 Pinch white pepper

  • 1/2  lemon, juiced

• Step 3

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

  Ingredients

  • 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

• Step 4

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

  01:30

  225 ˚F / 107 ˚C

  120 ˚F / 49 ˚C

  Super Smoke

• Step 5

  Remove steaks from the grill and tent with foil. Increase temperature to 500°F and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 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.

  00:08

  500 ˚F / 260 ˚C

• Step 7

  Top with additional green butter if desired. Enjoy!