March Recipe of the Month: Grilled Ribeye with Green Butter

Recipe from

Ribeye Steak
3 ribeye steaks, 1 1/2" - 2" thickness
1/4 cup kosher salt
1/4 cup coarse ground black pepper
3 tbsp onion powder

Green Butter
1 stick butter, room temperature
1 1/2 tbsp flat leaf parsley, chopped
1/2 tsp garlic, minced
Pinch white pepper
Juice of 1/2 lemon

When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

For the Green Butter: Combine all ingredients for the green butter and place in the fridge until ready to use.

Combine the salt, pepper and onion powder. Rub the mixture on the steaks and place them on the grill.

Cook until steaks reach an internal temperature of 120℉. This should take approximately 75-90 minutes.

Remove steaks from the grill and tent with foil. Increase the grill temperature to High and let it come to temperature.

When the grill is hot, place the steaks back on the grill for 4 minutes per side, adding a tablespoon of the green butter after the first flip.

Top with green butter if desired. Enjoy!

*Cook times will vary depending on set and ambient temperatures