There’s something about a perfectly cooked ribeye that just screams dinner. Whether it’s the luscious and juicy meat that just falls off the bone, or the delicate smokey flavor that permeates every bite, nothing beats a good ribeye. While there are many great ribeye recipes out there, one of our favorites is smoked ribeye with bourbon butter. This dish is delicious and easy to make, and it’s sure to please even the most discerning dinner guests.
How to make Smoked Rib Eyes with Bourbon Butter
1/2 Cup (1 stick) unsalted butter, room temperature
2 Clove Garlic, minced
2 Tablespoon bourbon
1 Tablespoon minced fresh chives or green onions
1 Tablespoon minced fresh parsley
1/2 Teaspoon Kosher salt
1/2 Teaspoon Freshly ground black pepper
4 (1 inch thick) rib-eye steaks
- In a small bowl, stir together the butter, garlic, bourbon, chives, parsley, salt, and pepper with a wooden spoon until well combined. Refrigerate until ready to use.
- When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Use your grill to cook these delicious steaks. Close the lid and smoke for an hour for a delicious and juicy steak.
- Remove the steaks from the grill. Increase the grill temperature to 500℉.
- When the grill is hot, return the steaks to the grill and reinsert the probe. Close the lid, and cook, turning once, until the internal temperature reaches 135 degrees for medium-rare, 6-8 minutes per side, or your desired temperature.
- Transfer the steaks to a serving platter and immediately top each with a pat of the bourbon butter. Let the meat rest for 3 minutes before slicing or serving.