ENTREES: TRAEGER SMOKED RIB-EYES WITH BOURBON BUTTER

Trina Dunkin • April 27, 2023

TRAEGER SMOKED RIB-EYES WITH BOURBON BUTTER

A white plate topped with a steak , asparagus and a potato.

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 MINUTES

Cook Time

1 HOURS

Pellets

MESQUITE

INGREDIENTS

BOURBON BUTTER

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

SMOKED RIB-EYES

4 (1 inch thick) rib-eye steaks

To Taste Traeger Prime Rib Rub

STEPS

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.

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.

Generously season the steaks with Traeger Prime Rib Rub.

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.

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

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

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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