Reverse Sear Ribeye Steak with Cowboy Butter
Ingredients
The steaks
-
2
pieces
boneless or bone-in ribeye steaks
-
1
tbsp
olive oil
-
2
tsp
smoked sea salt
-
1
tbsp
freshly ground pepper
Cowboy Butter
-
8
oz
organic butter, unsalted
-
1
tsp
smoked sea salt
-
4
cloves
garlic, minced
-
1
small
shallot, minced
-
1
piece
lemon, zest
-
1
piece
lemon, juice
-
2
tbsp
fresh parsley, chopped
-
2
tbsp
fresh chives, finely chopped
-
1
tbsp
thyme, stems removed
-
¼
tsp
pepper
Instructions
- Let the butter come to room temperature and combine all Cowboy Butter ingredients using a stick blender or food processor.
- Roll the butter mixture into a log using plastic wrap and refrigerate until needed.
- Preheat the grill to 500°F, setting up direct and indirect heat zones.
- Oil the grill grates with a high heat oil.
- Sear the steaks on the grill for 1 to 2 minutes per side.
- Move the steaks to the indirect heat side and cook until they reach the desired internal temperature.
- Tent the steaks under foil for 10 minutes to allow juices to redistribute.
- Serve with a large pat of Cowboy Butter.
Nutrition Facts (estimated)
Servings
2
Calories
700
Total fat
60g
Total carbohydrates
5g
Total protein
50g
Sodium
800mg
Cholesterol
150mg
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