• Smoked Rib Eyes With Bourbon Butter
 
  • Smoked Rib Eyes With Bourbon Butter
 

Smoked Rib Eyes With Bourbon Butter

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  • Difficulty2/5
  • Prep time10 mins
  • Cook time75 mins
  • Serves4 - 6
  • HardwoodMesquite

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.

Ingredients

Butter, room temperature1/2 cup
Garlic, finely minced1 - 2 cloves
Bourbon2 Tbsp.
Chives or Green Onions, finely minced1 Tbsp.
Parsley, finely minced1 Tbsp.
Salt1/2 tsp.
Black Pepper, freshly ground1/2 tsp.
Rib-Eye Steaks4, each at least 1" thick
Traeger Prime Rib Rubto taste

Preparation

In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, and salt and pepper and stir with a wooden spoon. (The flavored butter can be prepared ahead and refrigerated until serving time.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Generously season the steaks with the Traeger Prime Rib Rub. Arrange the steaks directly on the grill grate and smoke for 1 hour.

Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135F for medium-rare).

Transfer the steaks to a platter and immediately top each with a pat of the bourbon-flavored butter. Let the meat rest for 3 minutes before serving.

  • Difficulty2/5
  • Prep time10 mins
  • Cook time75 mins
  • Serves4 - 6
  • HardwoodMesquite