Take a page out of the Queen of BBQ’s book for steak perfection. Thick-cut rib-eyes are reverse seared on the Traeger then topped with a garlic compound butter for a rich and delicious finish.
1/2 Cup plus 2 tablespoons butter, room temperature
2 Tablespoon finely chopped shallots
1 Tablespoon minced garlic
4 (1-1/2 inch thick) rib-eye steaks
1/4 Teaspoon kosher salt
1/4 Teaspoon pepper