Recipe Guide

INGREDIENTS
REVERSE SEARED RIB-EYE
WITH BAKED CREAMED GREENS
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
DIFFICULTY
3/5
PREP TIME
10 MINS
COOK TIME
45 MINS
SERVES
4-6
HARDWOOD
PREPARATION
MESQUITE
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 sauté pan over
medium-high heat. Add garlic and shallots and
sauté 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, 130-135 degrees F for medium-rare.
Remove steaks from the grill and let rest 5
minutes before slicing. Serve with creamed greens.
Enjoy!