Reverse Seared Ribeye with Cowboy Butter

15 mins
Serves 1
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Directions

  1. 1Coat the ribeye with neutral oil and season with Heath Riles Beef Rub and Garlic Butter.
  2. 2Coat the ribeye with neutral oil and season with Heath Riles Beef Rub and Garlic Butter.
  3. 3Coat the ribeye with neutral oil and season with Heath Riles Beef Rub and Garlic Butter.
  4. 4Insert a meat thermometer into the steak.
  5. 5Insert a meat thermometer into the steak.
  6. 6Insert a meat thermometer into the steak.
  7. 7Smoke the steak at 250°F until it reaches 120°F internal temperature.
  8. 8Smoke the steak at 250°F until it reaches 120°F internal temperature.
  9. 9Smoke the steak at 250°F until it reaches 120°F internal temperature.
  10. 10Make the cowboy butter by mixing all the ingredients together in a bowl.
  11. 11Make the cowboy butter by mixing all the ingredients together in a bowl.
  12. 12Make the cowboy butter by mixing all the ingredients together in a bowl.
  13. 13Increase grill temperature to 500°F.
  14. 14Increase grill temperature to 500°F.
  15. 15Increase grill temperature to 500°F.
  16. 16Sear the steak on the grill until seared.
  17. 17Sear the steak on the grill until seared.
  18. 18Sear the steak on the grill until seared.
  19. 19Let the steak rest.
  20. 20Let the steak rest.
  21. 21Let the steak rest.
  22. 22Top with cowboy butter and serve.
  23. 23Top with cowboy butter and serve.
  24. 24Top with cowboy butter and serve.

Ingredients

  • 1 ribeye steak
  • 1 ribeye steak
  • 1 ribeye steak
  • 1 tablespoon neutral oil
  • 1 tablespoon neutral oil
  • 1 tablespoon neutral oil
  • 1 tablespoon Heath Riles Beef Rub
  • 1 tablespoon Heath Riles Beef Rub
  • 1 tablespoon Heath Riles Beef Rub
  • 1 tablespoon Heath Riles Garlic Butter
  • 1 tablespoon Heath Riles Garlic Butter
  • 1 tablespoon Heath Riles Garlic Butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 teaspoon chives
  • 1 teaspoon chives
  • 1 teaspoon chives
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 teaspoon crushed red pepper flakes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

grillmeat thermometerspoon
Reverse Seared Ribeye with Cowboy Butter | Clip Recipe