Get ready to elevate your grilling game with these mouthwatering ribeye steaks on a traeger. Seasoned with a trio of savory rubs and topped with aromatic garlic herb butter, this steak is a flavor explosion!
Before we dive into the cooking process, let's get everything prepared. Begin by preheating your Traeger grill to 300°F (149°C). While the grill is heating up, preheat your induction burner as well.
Next, take a moment to inspect your ribeyes and trim any excess silverskin and fat to ensure an even and delicious steak. Then cover all sides of the ribeyes with a generous amount of Cow Cover, Dirty Bird HOT, and Texas Beef rub. Allow the seasoned ribeyes to sweat for at least 10 minutes, giving the flavors a chance to penetrate the meat and enhance its taste.
Once your Traeger grill has reached cooking temperature, it's time to put those beautifully seasoned ribeyes on the smoker. Place the ribeyes on the grill grates and let them cook until the internal temperature reaches 130°F (54°C).
While the ribeyes are grilling, let's prepare a flavorful garlic herb butter to take these steaks to the next level. In a cast iron skillet on your preheated induction burner, melt ½ to ¾ sticks of butter (depending on how many ribeyes you're cooking). Add in minced garlic cloves, thyme sprigs, and rosemary sprigs. Let the aromas infuse into the butter, creating a fragrant and savory mixture.
Once the ribeyes have reached an internal temperature of 130°F (54°C), carefully remove them from the Traeger. Immediately transfer them to the cast iron skillet with the garlic herb butter. Spoon the butter mixture over the ribeyes continuously, until they reach your desired doneness.
Remember to use an instant-read meat thermometer to monitor the temperature and ensure your steaks are cooked to perfection. After the steaks have reached the desired temperature, remove them from the skillet and let them rest for about 10 minutes. This resting period allows the juices to redistribute within the meat, resulting in a tender and juicy steak.
Finally, it's time to plate and enjoy the fruits of your labor! Slice the ribeyes against the grain, allowing the knife to glide through the tender meat. Serve them up with your favorite sides or let the steaks shine on their own.
Catch you on the next recipe!
Grilled steak recipe
Seasoned with a trio of savory rubs and topped with aromatic garlic herb butter, this steak is a flavor explosion!
Cow Cover Rub
Dirty Bird HOT Rub
Texas Beef Rub
Preheat your Traeger grill to 300°F (149°C) and preheat your induction burner.
Trim any excess silverskin and fat from the ribeyes.
Season with Cow Cover Rub, Dirty Bird HOT Rub, and Texas Beef Rub. Allow steaks to sweat for 10 minutes.
Place the ribeyes on the preheated Traeger and cook until the internal temperature reaches 130°F (54°C).
Meanwhile, melt ½ to ¾ sticks of butter in a cast iron skillet on the induction burner. Add minced garlic cloves, thyme sprigs, and rosemary sprigs to the melted butter for aromatic flavor.
Once the ribeyes reach 130°F (54°C), transfer them to the cast iron skillet with the garlic herb butter.
Continuously spoon the butter mixture over the ribeyes until they reach your desired doneness.
Remove the ribeyes from the skillet and let them rest for 10 minutes.
Slice the ribeyes against the grain and serve with your favorite sides or enjoy them on their own.
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