Reverse Seared Ribeye on the Traeger
Two simple steps and a quick compound butter later and you will have the best, most delicious and juicy reverse seared steak on your table in under an hour. Trust us, you won't look back.
Equipment
- Traeger grill
- Grill Grates or cast iron griddle
- Meater thermometer
Ingredients
- Steak we used 1.5" thick ribeye steak from Snake River Farms
- 4 tbsp seasoning of your choice we used Spiceology Salt Pepper Garlic blend
- 2 tbsp binder we used Fresh Vintage Farms almond oil
- 1/2 stick butter softened
- 1 fresh Serrano pepper chopped
- 1/2 cup cilantro chopped
- 2 tsp salt we used Jacobsen's Black Garlic Salt
Instructions
- Preheat your Traeger Grill to 225* with the super smoke feature.
- Season your steak by first applying a binder of oil and then seasoning all over.
- Add your Meater probe to the meat and pair it with the app.
- Set the desired finish temperature to 135*.
- Place the steak in the preheated grill and cook according to the Meater directions.
- While the steak cooks, make the compound butter by combining the butter, cilantro, chiles and salt and mix until well blended.
- Transfer the butter to a piece of Saran Wrap and roll into a log.
- Refrigerate or freeze the butter until the steak is cooked.
- When the steak has reached 120*, pull it from the grill and tent it with foil.
- Heat up your grill to super hot and use Grill Grates to get them super hot.
- Pull the steak from the tent and place on the hot grates to sear.
- Cook 90 seconds per side (rotating for best results) or until the Meater Thermometer prompts you to remove the meat (130* usually).
- Put the steak on a cutting board and tent with foil.
- Add three 1/4 inch slices of the prepared compound butter log to the steak while it rests.
- Once the steak rests for 10 minutes, slice it against the grain and serve.