Grill, chill, and give your rib-eye a bubbly butter bath. Share at your own risk.
2 thick-cut bone-in rib-eye steaks
To Taste kosher salt
To Taste pepper
4 Tablespoon Butter, unsalted
Season both sides of steaks with salt and pepper and let stand at room temperature for 20 minutes.
When ready to cook, set the Traeger temperature to 500℉ and preheat, lid closed for 15 minutes. Place a cast iron skillet with enough room for the steaks directly on the grill grate and preheat.
Place steaks on the hottest part of the grill and cook for 5 minutes with the lid closed.
After 5 minutes, open the lid and place the butter in the skillet, it should melt almost immediately.
Flip the steaks into the cast iron skillet so the grilled side is facing up. Cook for 5 to 7 minutes basting the steaks with butter every couple of minutes. Cook until the internal temperature reaches 125℉ to 130℉ for medium-rare (about 10 minutes).
Remove steaks from the pan and rest for 10 minutes. Transfer steaks to plates and pour reserved butter over the top. Enjoy!