Skip to Main Content
Smoked Rib-Eyes with Bourbon Butter

Smoked Rib-Eyes with Bourbon Butter

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.

Prep Time

10 Min

Cook Time

1 Hr
15 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
1/2 Cup butter, room temperature
2 Clove garlic, minced
2 Tablespoon bourbon
1 Tablespoon minced chives or green onions
1 Tablespoon minced parsley
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
4 (1 inch thick) rib-eye steaks
To Taste Traeger Prime Rib Rub

Step

  • 1

    For the Bourbon Butter: In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, salt and pepper and stir with a wooden spoon. Butter can be prepared ahead and refrigerated until serving time.

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, 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 the Traeger Prime Rib Rub.

  • 4

    Arrange the steaks directly on the grill grate and smoke for 1 hour.

    180 ˚F / 82 ˚C

    01:00

    Super Smoke

  • 5

    Momentarily remove the steaks to a platter and set the temperature of your Traeger to 500℉.

    500 ˚F / 260 ˚C

  • 6

    When grill is hot, return the steaks to the grill, turning once, until they reach an internal temperature of 135℉ for medium-rare, about 6 to 8 minutes per side.

    500 ˚F / 260 ˚C

    135 ˚F / 57 ˚C

  • 7

    Transfer steaks to a platter and immediately top each with a pat of the bourbon butter.

  • 8

    Let the meat rest for 3 minutes before serving. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.