Amazing Traeger Steaks with Fresh Herb Butter

Best Traeger Steak Recipe

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Personally, I’m a big believer that bqq and grilling should be a part of everyone’s meal planning all year ’round. In fact, I find that my appetite is sharper when cooking in colder weather, and food out of the smoker, or off the grill… like these steaks, taste better.

Amazing Traeger Steaks

Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 10 minutes cook
Pellets: Oak

2 – 1 1/2 inch thick Rib-eye or New York Strip steaks
Seasoned salt to taste
Herb Butter (see recipe below.)

Traeger Steaks with Herb Butter

Season steaks on both sides.

Start your Traeger on smoke with lid open for 5 minutes to get started. Close the lid and allow interior to heat up for an additional 10 minutes.

Place your steaks on the grill in the SMOKE mode, and cook for 30 minutes. Then take them off the grill and set aside.

Turn the Traeger to HIGH. When the grill reaches 400 – 425 degrees put the steaks back on the grill, and sear for 5 minutes per side for rare-to medium rare. Because you’re cooking in an enclosed environment, you don’t have to flip your steaks, but I still do because I like the pretty grill marks.

Traeger Steaks with Herb Butter

Remove the steaks from the grill to a warmed platter, tent loosely with foil and let rest 5 minutes. Add a dollop of herb butter to each steak, re-cover, and let rest an additional 5 minutes.

Serve whole, or slice thinly across the grain, spooning melted butter from the platter over each steak.

Good accompaniment include: baked potatoes, roasted asparagus (both very nice with the herb butter, below), and a fresh Caesar salad.

Enjoy!

Chef Perry

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Herb Butter for steaks

Herb Butter

2 Tbs. Sweet Cream Butter
2 tsp. fresh chives
2 tsp. fresh cilantro
2 tsp. fresh Italian parsley
1 tsp. fresh basil
Dash of seasoned salt
Dash of garlic powder

Soften butter to room temp, finely dice herbs, and add to the butter along with spices.

Mash together with a fork until completely combined, and chill overnight to allow the flavors to marry.

I like to bring the butter back to room temp before using on steaks, chicken, or veggies.

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