Steps

• 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.

• 2

  Transfer the shallot mixture to a medium bowl with the remaining 1/2 cup butter and mix until well combined.

• 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.

• 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.

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 5

  Season the steaks on both sides with the salt and pepper.

• 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.

  225 ˚F / 107 ˚C

  115 ˚F / 46 ˚C

  01:00

  Super Smoke

• 7

  While the steaks cook, remove the garlic butter from the refrigerator and let come to room temperature.

• 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.

  450 ˚F / 232 ˚C

  00:15

• 9

  Slice the garlic butter into 1/4-inch-thick rounds.

• 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.

  450 ˚F / 232 ˚C

  125 ˚F / 52 ˚C

  00:05

• 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).

• 12

  Slice and serve. Enjoy!