Reverse Seared Rib-Eye with Matt Pittman

Step 1

When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.Add A Note

Step 2

Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for medium-rare.Grill: 225 ˚F Probe: 120 ˚FAdd A NoteIngredients2 (1-1/2 inch thick) rib-eye steaks Meat Church Holy Cow BBQ Rub Meat Church Gourmet Garlic and Herb Seasoning

Step 3

Remove steaks from grill and increase grill temperature to 500°F. Allow steaks to rest while grill preheats.Add A Note

Step 4

Place steaks back on grill and sear on both sides for 3 minutes.Grill: 500 ˚FAdd A Note

Step 5

Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!Add A NoteIngredients butter, preferably high-quality