Grilled Rib-Eye With Green Butter

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

  

  Grill: 225 ˚F

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• 2

  For the Green Butter: Combine all ingredients for the green butter and place in the fridge until ready to use.

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  Ingredients

  • 1 Stick butter, room temperature

  • 1 1/2 Tablespoon chopped flat-leaf parsley

  • 1/2 Teaspoon minced garlic

  • 1 Pinch white pepper

  • 1/2 lemon, juiced

• 3

  Combine the salt, pepper and onion powder. Rub the mixture on the steaks and place them on the grill.

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  Ingredients

  • 1/4 Cup kosher salt

  • 1/4 Cup coarse ground black pepper

  • 3 Tablespoon onion powder

  • 3 (1-1/2 to 2 inch thick) rib-eye steaks

• 4

  Cook until steaks reach an internal temperature of 120℉. This should take approximately 75 to 90 minutes.

  

  Grill: 225 ˚F

  

  Probe: 120 ˚F

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• 5

  Remove steaks from the grill and tent with foil. Increase temperature to 500°F and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 6

  When the grill is hot, place the steaks back on the grill for 3 to 4 minutes per side, topping with a tablespoon of the green butter after the first flip.

  

  Grill: 500 ˚F

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• 7

  Top with additional green butter if desired. Enjoy!

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