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Reverse Seared Steak with Garlic Butter

Danielle "Diva Q" Bennett


Reverse Seared Steak with Garlic Butter

Prep Time

20 Minutes

Cook Time

55 Minutes

Effort
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Pellets

Hickory

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.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      In a medium saucepan, melt 2 tablespoons butter. Sauté shallots until they are tender and lightly browned. Add 1 tablespoon garlic and continue to sauté for an additional minute. Remove from heat and set aside to cool slightly for 5 minutes.
    • 2

      Mix the remaining 1/2 cup of butter to the shallot and garlic mixture.
    • 3

      Lay out a piece of plastic wrap and add butter mixture onto it.
    • 4

      Cover the butter with plastic wrap twisting one end to close. Form the butter into a log shape and twist the opposite end to make a tight package. Refrigerate for up to 3 days or freeze until needed.
    • 5

      When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    • 6

      Season steaks on both sides with salt and pepper.
    • 7

      Place steaks on the grill grate and smoke for 45 to 60 minutes or until an instant-read thermometer inserted in the thickest part of the meat registers 115°F.
      Grill Icon
      Grill225˚
      Probe Icon
      Probe115˚
    • 8

      Remove garlic butter log from the fridge and allow to come to room temperature while steaks cook.
    • 9

      Remove steaks from grill, increase the temperature to 500°F and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill500˚
    • 10

      Allow steaks to rest for 10 minutes while grill preheats. Slice garlic butter into 1/4 inch slices and set aside.
    • 11

      Place steaks back on preheated grill and sear for 5 minutes on each side or until internal temperature registers 125°F. Place a couple slices of garlic butter on each steak immediately after removing from grill.
      Grill Icon
      Grill500˚
      Probe Icon
      Probe125˚
    • 12

      Let steaks rest for 10 minute. During the rest, the steak will rise 5°F to a finished temperature of 130°F for medium-rare. Slice and serve. Enjoy!

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