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.

  Ingredients

  • 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 / 82 ˚C

  Super Smoke

• 3

  Generously season the steaks with Traeger Prime Rib Rub.

  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.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

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

  500 ˚F / 260 ˚C

• 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 / 232 ˚C

  135 ˚F / 57 ˚C

• 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!