Beef

Reverse Seared Ribeye with Herb Butter

Prep Time: 15 min

Cook Time: 1 hrs

Difficulty: Intermediate

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 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.

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 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.

This delectable Ribeye will be phenomenal when served with our Artichoke & Spinach Casserole, followed up with Smoked Apple Pie.