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Grilled Rib-Eye With Green Butter
By Traeger Kitchen
Every steak is better with butter. A perfectly seared rib-eye topped with green goodness is what BBQ dreams are made of.
Prep Time
15 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
Steps
1
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
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 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.
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
4
Cook until steaks reach an internal temperature of 120℉. This should take approximately 75 to 90 minutes.
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
Super Smoke
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 / 232 ˚C
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 / 232 ˚C
7
Top with additional green butter if desired. Enjoy!