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Smoked Rib-Eyes with Bourbon Butter

10

1

Mesquite

For good reason, rib-eyes are the favorite steaks of many a discriminating meat eater. An hour's smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level.

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Bourbon Butter

  • 1/2 Cup (1 stick) unsalted butter, room temperature

  • 2 Clove Garlic, minced

  • 2 Tablespoon bourbon

  • 1 Tablespoon minced fresh chives or green onions

  • 1 Tablespoon minced fresh parsley

  • 1/2 Teaspoon Kosher salt

  • 1/2 Teaspoon Freshly ground black pepper

Smoked Rib-Eyes

  • 4 (1 inch thick) rib-eye steaks

  • Traeger Prime Rib Rub

  • 1

    Make the bourbon butter: In a small bowl, stir together the butter, garlic, bourbon, chives, parsley, salt, and pepper with a wooden spoon until well combined. Refrigerate until ready to use.

    • 1/2 Cup (1 stick) unsalted butter, room temperature

    • 2 Clove Garlic, minced

    • 2 Tablespoon bourbon

    • 1 Tablespoon minced fresh chives or green onions

    • 1 Tablespoon minced fresh parsley

    • 1/2 Teaspoon Kosher salt

    • 1/2 Teaspoon Freshly ground black pepper

  • 2

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F

  • 3

    Generously season the steaks with Traeger Prime Rib Rub.

    • 4 (1 inch thick) rib-eye steaks

    • To Taste Traeger Prime Rib Rub

  • 4

    Insert the probe into the the center of a steak, avoiding the bone and any large pockets of fat. Place the steaks directly on the grill grates, close the lid, and smoke for 1 hour.

    180 ˚F

  • 5

    Remove the steaks from the grill. Increase the grill temperature to 500℉.

    500 ˚F

  • 6

    When the grill is hot, return the steaks to the grill and reinsert the probe. Close the lid, and cook, turning once, until the internal temperature reaches 135℉ for medium-rare, 6-8 minutes per side, or your desired temperature.

    450 ˚F

    135 ˚F

  • 7

    Transfer the steaks to a serving platter and immediately top each with a pat of the bourbon butter. Let the meat rest for 3 minutes before slicing or serving. Enjoy!

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