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.
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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.
Mix the remaining 1/2 cup of butter to the shallot and garlic mixture.
Lay out a piece of plastic wrap and add butter mixture onto it.
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.
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.
Season steaks on both sides with salt and pepper.
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.
Remove garlic butter log from the fridge and allow to come to room temperature while steaks cook.
Remove steaks from grill, increase the temperature to 500°F and preheat, lid closed for 15 minutes.
Allow steaks to rest for 10 minutes while grill preheats. Slice garlic butter into 1/4 inch slices and set aside.
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.
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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