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 with any thick cut, including filet.
You can use thinner cuts, but be careful—there’s a fine line between juicy and
overcooked.
**If you do not have smoker, you can do it all in the kitchen – oven to skillet works just
fine.
Reverse Seared Ribeye with Garlic Herb Butter
Ingredients
1.5–2+ lb thick-cut ribeye
W Sauce (or Worcestershire as a substitute) – link to W Sauce
Beef’s Best Friend rub or your favorite SPG-style steak seasoning
Stick of unsalted butter (softened)
2 cloves garlic, finely minced
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary
Save a sprig or 2 of rosemary for garnish
Instructions
1. Prep the steak:
o Coat the ribeye with a thin layer of W Sauce or Worcestershire.
o Generously season all sides with Beef’s Best Friend or your favorite
steak rub.
2. Make compound butter:
o In a small bowl, mix softened butter with garlic, thyme, and rosemary.
o Transfer to plastic wrap, roll into a log, and refrigerate until firm (at least 30
minutes).
3. Smoke low & slow:
o Preheat smoker to 225°F.
o Slice a few rounds of the herb butter and place on top of the steak.
o Smoke until internal temperature reaches 105–110°F.
4. Rest before the sear:
o Remove steak from smoker and loosely cover with foil for a few minutes
while you prep your sear.
5. Sear to finish:
o Sear over open flame or in a hot cast iron skillet or Blackstone for 1–2
minutes per side to develop a crust.
o Remove from heat, add another pat of compound butter, cover, and rest
5–10 minutes before slicing.
o Sprinkle just a little bit of the seasoning on the steak after slicing
o Garnish with rosemary sprigs (give them a quick sear too) and thin sliced
green onions
Club Member tip
If using lump charcoal, you don’t need extra wood flavor as it provides enough. If using
briquettes or if you want more smokey flavor try a little pecan wood for a light smoke
addition
If you are doing it oven to skillet – put steak directly on rack with pan to catch drippings
on the next rack down so you get good airflow around the whole steak