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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.
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
4 (1 inch thick) rib-eye steaks
Traeger Prime Rib Rub
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
: 180 ˚F
4 (1 inch thick) rib-eye steaks
To Taste Traeger Prime Rib Rub
: 180 ˚F
: 500 ˚F
: 450 ˚F
: 135 ˚F