Reverse Seared Dry Aged Prime Bone-In Rib Eye Steak

Season the massive bone-in rib eye steak generously with Traeger Prime Rib & coffee rub. Place the steak in a smoker and slow smoke at 180F until its internal temperature reaches 100F. Remove the steak from the smoker. Heat a cast iron pan on an induction cooktop (or high heat) with lots of unsalted butter until the pan is very hot and the butter is sizzling. Carefully sear the steak in the hot butter, flipping every minute or so, until its internal temperature reaches 125F for a perfect medium-rare finish. Allow the steak to rest for a few minutes before slicing and serving.