Reverse Seared Ribeye with Herb Butter


  • 4 ribeye steaks (at least 1" thick)
  • 4 tbsp recteq Grills Ben's Heffer Dust
  • 4 tbsp olive oil

Garlic and Herb Compound Butter:

  • 1 stick softened butter (not melted)
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 3 tbsp freshly grated parmesan cheese
  • 2 tsp garlic, minced
  • 1 tsp finely ground black pepper
  • 2 tbsp finely chopped fresh herbs (sage, thyme, and rosemary)


  • Mix garlic and herb compound butter ingredients until smooth.
  • Place mixture onto a sheet of wax paper and roll into a log about 1.5" diameter and refrigerate.
  • Preheat recteq grill to 225°F.
  • Season steaks with oil and Ben's Heffer Dust.
  • Cook the steaks until they reach an internal temperature of 125‚Ñâ then remove (45-60 minutes).
  • Turn the grill up to full with the sear kit and let it come to temperature while the steaks rest.
  • Once the grill has come to temperature, sear the steaks for approximately 2-3 minutes per side.
  • 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.
  • Let rest 5 minutes.