Étapes

• 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.

  Ingrédients

  • 1/2 Cup butter, room temperature

  • 2 Clove ail, haché

  • 2 Tablespoon bourbon

  • 1 Tablespoon minced chives or green onions

  • 1 Tablespoon minced parsley

  • 1/2 Teaspoon Sel

  • 1/2 Teaspoon Poivre noir Moulu

• Step 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

• Step 3

  Generously season the steaks with the Traeger Prime Rib Rub.

  Ingrédients

  • 4  (1 inch thick) rib-eye steaks

  • To Taste Traeger Prime Rib Rub

• Step 4

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

  01:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

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

  500 ˚F / 260 ˚C

• Step 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

• Step 7

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

• Step 8

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