Step

• Step 1

  In a medium saucepan, melt 2 tablespoons butter. Sauté shallots until they are tender and lightly browned. Add 1 tablespoon garlic and continue to sauté for an additional minute. Remove from heat and set aside to cool slightly for 5 minutes.

  Ingredients

  • 1/2 Cup plus 2 tablespoons butter, room temperature

  • 2 Tablespoon finely chopped shallots

  • 1 Tablespoon minced garlic

• Step 2

  Mix the remaining 1/2 cup of butter to the shallot and garlic mixture.

• Step 3

  Lay out a piece of plastic wrap and add butter mixture onto it.

• Step 4

  Cover the butter with plastic wrap twisting one end to close. Form the butter into a log shape and twist the opposite end to make a tight package. Refrigerate for up to 3 days or freeze until needed.

• Step 5

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

• Step 6

  Season steaks on both sides with salt and pepper.

  Ingredients

  • 4  (1-1/2 inch thick) rib-eye steaks

  • 1/4 Teaspoon kosher salt

  • 1/4 Teaspoon pepper

• Step 7

  Place steaks on the grill grate and smoke for 45 to 60 minutes or until an instant-read thermometer inserted in the thickest part of the meat registers 115°F.

  225 ˚F / 107 ˚C

  115 ˚F / 46 ˚C

  Super Smoke

• Step 8

  Remove garlic butter log from the fridge and allow to come to room temperature while steaks cook.

• Step 9

  Remove steaks from grill, increase the temperature to 500°F and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 10

  Allow steaks to rest for 10 minutes while grill preheats. Slice garlic butter into 1/4 inch slices and set aside.

• Step 11

  Place steaks back on preheated grill and sear for 5 minutes on each side or until internal temperature registers 125°F. Place a couple slices of garlic butter on each steak immediately after removing from grill.

  500 ˚F / 260 ˚C

  125 ˚F / 52 ˚C

• Step 12

  Let steaks rest for 10 minute. During the rest, the steak will rise 5°F to a finished temperature of 130°F for medium-rare. Slice and serve. Enjoy!