Traeger's Reverse Seared Rib-Eye With Baked Creamed Greens
Posted on May 09, 2018 By Traeger Grills
Traeger grills create one-of-a-kind, wood-fired flavor while always being reliable. Check out this awesome reverse seared rib-eye recipe:
- Difficulty: 3/5Prep time: 10 minutes
- Cook time: 45 minutes
- Serves: 4-6
- Hardwood: Mesquite
- 4 (1 1/2-inch thick) boneless rib-eye steaks
- 1/4 cup Traeger Coffee Rub
- 4 lbs greens (kale, swiss chard, collard greens), cleaned and chopped
- 2 tsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tsp all-purpose flour
- 2 cups milk
- 2 cups heavy cream
- 1/2 tsp freshly grated nutmeg
- Salt and pepper, to taste
- Panko bread crumbs
- 1/2 cup shredded Parmesan
- When ready to cook, start Traeger grill according to grill instructions, and set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill).
- Season steaks generously with Traeger Coffee Rub and place directly on the grill grate. Cook for 30 minutes or until internal temperature reaches 120 degrees F. Remove from grill and set aside. While steaks are cooking, bring a large pot of salted water to a boil and blanch and shock the greens. Set aside.
- Heat butter in a medium saut pan over medium-high heat. Add garlic and shallots and saut until translucent and fragrant. Add flour and cook stirring constantly for about a minute.
- While whisking, pour in milk and cream. Bring to a boil and add in greens and nutmeg. Season with salt and pepper and transfer to a medium cast iron pan.
- Top with panko and Parmesan cheese and set aside until steaks are removed from the grill.
- Increase the grill temperature to 350 degrees F and place the cast iron with the greens on the grill. Bake for 30 minutes or until greens are tender and sauce is bubbling. Remove from grill and set aside.
- Increase grill temperature to 450 degrees F (500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed for 10-15 minutes.
- Place steaks directly on the grill grate and cook for 3-5 minutes on each side to desired internal temperature, 130-150 degrees F for medium-rare.
- Remove steaks from the grill and let rest 5 minutes before slicing. Serve with creamed greens. Enjoy!