By Danielle "Diva Q" Bennett
Take a page out of the Queen of BBQ’s book for steak perfection. Thick-cut rib-eyes are reverse-seared on the Traeger, then topped with garlic compound butter for a rich and delicious finish.
Prep Time
Cook Time
Pellets
1/2 cup plus 2 tablespoons unsalted butter, room temperature, divided | |
2 Tablespoon | finely chopped shallots |
1 Tablespoon | minced garlic |
4 | (1-1/2 to 2 inch thick) rib-eye steaks |
1/4 Teaspoon | kosher salt |
1/4 Teaspoon | freshly ground black pepper |
Step 1
Make the garlic butter: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the shallot and sauté until tender and lightly browned, 3-4 minutes. Add the garlic and continue to sauté for another minute, until fragrant. Remove the pot from the heat and let cool for 5 minutes.
1/2 cup plus 2 tablespoons unsalted butter, room temperature, divided
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
Step 2
Transfer the shallot mixture to a medium bowl with the remaining 1/2 cup butter and mix until well combined.
Step 3
Transfer the garlic butter to a sheet of plastic wrap. Fold the plastic wrap over the butter and twist one end to close. Shape the butter into a log, then twist the other end to seal tightly. Refrigerate until ready to use, up to 3 days.
Step 4
Make the steak: When ready to cook, set the Traeger temperature to 225 °F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
00:15
225 ˚F / 107 ˚C
Super Smoke
Step 5
Season the steaks on both sides with the salt and pepper.
4 (1-1/2 to 2 inch thick) rib-eye steaks
1/4 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
Step 6
Insert the probe into the center of a steak. Place the steaks directly on the grill grates. Close the lid and smoke until the internal temperature reaches 115 °F, 45-60 minutes.
01:00
225 ˚F / 107 ˚C
115 ˚F / 46 ˚C
Super Smoke
Step 7
While the steaks cook, remove the garlic butter from the refrigerator and let come to room temperature.
Step 8
Remove the steaks from the grill. Increase the Traeger temperature to 450 °F (or 500°F, if available) and preheat with the lid closed for 15 minutes.
00:15
450 ˚F / 232 ˚C
Step 9
Slice the garlic butter into 1/4-inch-thick rounds.
Step 10
Re-insert the probe and return the steaks to the grill. Close the lid and sear until the internal temperature reaches 125 °F for medium-rare, about 5 minutes per side, or your desired temperature.
00:05
450 ˚F / 232 ˚C
125 ˚F / 52 ˚C
Step 11
Remove the steaks from the grill and immediately top each with a round of garlic butter. Let the steaks rest for 10 minutes (the internal temperature will continue to rise to 130 °F).
Step 12
Slice and serve. Enjoy!
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