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-flavoured butter take these to a whole new level.
Prep Time
10 Minutes
Cook Time
1 Hours
15 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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.