For good reason, rib-eyes are the favorite steaks of many a discriminating meat eater. An hour's smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level.
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For the Bourbon Butter: In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, salt and pepper and stir with a wooden spoon. Butter can be prepared ahead and refrigerated until serving time.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Generously season the steaks with the Traeger Prime Rib Rub.
Arrange the steaks directly on the grill grate and smoke for 1 hour.
Momentarily remove the steaks to a platter and set the temperature of your Traeger to 500℉.
When grill is hot, return the steaks to the grill, turning once, until they reach an internal temperature of 135℉ for medium-rare, about 6 to 8 minutes per side.
Transfer steaks to a platter and immediately top each with a pat of the bourbon butter.
Let the meat rest for 3 minutes before serving. Enjoy!
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