Reverse Seared Ribeye with Garlic Herb Butter
There's not much better than a thick-cut steak cooked to a perfect medium rare. My personal favorite is the tomahawk, though a classic ribeye hits just as hard if that long bone isn't your thing. This method works great on any thick cut, including filet. Thinner cuts work too, but watch them closely — there's a fine line between juicy and overcooked.
No smoker? No problem. This works just as well oven-to-skillet.
Ingredients
1.5–2+ lb thick-cut ribeye
1 stick unsalted butter, softened
2 cloves garlic, finely minced
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary, plus a sprig or two for garnish
Instructions
Prep the steak: Coat the ribeye in a thin layer of W Sauce or Worcestershire, then season generously on all sides with Beef's Best Friend.
Make the compound butter: Mix the softened butter with garlic, thyme, and rosemary in a small bowl. Transfer to plastic wrap, roll into a log, and refrigerate until firm — at least 30 minutes.
Smoke low and slow: Preheat your smoker to 225°F. Slice a few rounds of the herb butter and place them on top of the steak. Smoke until the internal temperature reaches 110°F.
Rest before the sear: Pull the steak off the smoker and loosely tent with foil for a few minutes while you prep your sear.
Sear to finish: Sear over an open flame, in a hot cast iron skillet, or on a Blackstone for 1–2 minutes per side to build a crust. Remove from heat, add another pat of compound butter, cover, and rest 5–10 minutes before slicing. Finish with a light sprinkle of seasoning, then garnish with quick-seared rosemary sprigs and thinly sliced green onions.
Club Tip
Using lump charcoal? You won't need extra wood — it brings enough flavor on its own. Using briquettes, or want more smoke? Add a little pecan wood for a light touch.
Doing this oven-to-skillet? Set the steak directly on a rack with a pan underneath to catch drippings, so air can circulate all the way around.