Smoked Rib-Eyes with Bourbon Butter

Steps

• 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.

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  Ingredients

  • 1/2 Cup unsalted butter, room temperature

  • 2 Clove garlic, minced

  • 2 Tablespoon bourbon

  • 1 Tablespoon minced chives or green onions

  • 1 Tablespoon fresh parsley, minced

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

• 2

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

  Grill: 180 ˚F

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• 3

  Generously season the steaks with the Traeger Prime Rib Rub.

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  Ingredients

  • 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.

  Grill: 180 ˚F

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• 5

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

  Grill: 500 ˚F

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• 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.

  Grill: 500 ˚F

  Probe: 135 ˚F

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• 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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