Reverse Seared Ribeye with Herb Butter
It's called the Best Ever Ribeye for good reason! With our classic smoky flavor, favorite rubs, and delicious Garlic Herb Butter, this will become your go-to weekend winner.
15 min
Prep Time1 hrs
Cook TimeIntermediate
Difficulty446
LikesInstructions
- Step 1: Mix garlic and herb compound butter ingredients together until smooth.
- Step 2: Place mixture onto a sheet of wax paper and roll into a log about 1.5" in diameter and refrigerate.
- Step 3: Preheat recteq to 225ºF.
- Step 4: Season steaks with oil, Chef Greg's 4 Letter Rub, and Ben's Heffer Dust.
- Step 5: Cook the steaks until they reach an internal temperature of 125ºF, then remove. (45-60 min)
- Step 6: Turn the recteq to 500ºF+ with the Sear Kit and let it come to temperature while the steaks rest.
- Step 7: Once the recteq has come to temperature, sear the steaks for approximately 2-3 minutes per side.
- Step 8: Remove steaks from grill and add at least 2 pats of the garlic and herb butter to each steak, and let them melt over the meat.
- Step 9: Let rest 5 minutes.
Serving Size
Ingredients
Steak
- 4 each Ribeye Steaks (1 inch Thick)
- 4 tablespoon(s) Olive Oil
- 4 tablespoon(s) Ben's Heffer Dust
- 4 tablespoon(s) Chef Greg's 4 Letter Rub
Garlic Butter
- 1 each Stick of Butter, softened
- 1 teaspoon(s) Dijon Mustard
- 1/2 teaspoon(s) Worcestershire Sauce
- 3 tablespoon(s) Parmesan Cheese, grated
- 2 tablespoon(s) Garlic
- 1 teaspoon(s) Black Pepper, ground fine
- 2 tablespoon(s) Fresh Herbs, chopped fine
Tools Needed
- Wax Paper
- Sear Kit
Chef Pairings
This delectable Ribeye will be phenomenal when served with our Artichoke & Spinach Casserole, followed up with Smoked Apple Pie.