By Traeger Kitchen
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.
4Activating this element will cause content on the page to be updated.
|1/2 Cup||(1 stick) unsalted butter, room temperature|
|2 Clove||Garlic, minced|
|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|
|To Taste||Traeger Prime Rib Rub|
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
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 / 82 ˚C
Generously season the steaks with Traeger Prime Rib Rub.
4 (1 inch thick) rib-eye steaks
To Taste Traeger Prime Rib Rub
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 / 82 ˚C
Remove the steaks from the grill. Increase the grill temperature to 500℉.
500 ˚F / 260 ˚C
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 / 232 ˚C
135 ˚F / 57 ˚C
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!