Sliced steak with herbs and butter on top on wood cutting board

Rib-Eye Steaks with Herb Butter

Rib-Eye Steaks with Herb Butter

Category Beef Dinner Smoke New Year's Date Night Mother's Day
Servings 2
Prep Time 10 minutes
Cook Time 55 minutes

Serve up these Rib-Eye Steaks with Herb Butter for dinner – no special occasion necessary. An overnight marinade of red wine, rosemary, and garlic makes for tender and delicious steaks. Finish them off with a reverse sear to cook to perfection before topping off with herb butter. 

Pit Boss Kitchen
Sliced steak with herbs and butter on top on wood cutting board


  • 1/4 Cup Butter, Room Temp
  • 2 Cloves Garlic, Minced
  • 1 Tsp Horseradish, Prepared
  • 1 Tsp Mustard, Dijon
  • 1/4 Cup Olive Oil
  • 1 Tbsp Parsley, Minced Fresh
  • 2 Tsp Pepper
  • 1/4 Cup Red Wine, Dry
  • 1 Tbsp Rosemary, Springs
  • 4 - 3/4 lbs Steak, Bone-in Ribeye
  • 1 Tbsp Vinegar, Red Wine
  • 1 Tsp Worcestershire Sauce

Special Tools

  • Mixing Bowl


  1. Combine olive oil, red wine, rosemary, vinegar, mustard, pepper, Worcestershire sauce, and garlic in a large plastic bag, add steaks and seal. Marinate overnight in the fridge.
  1. Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-4 minutes). Leave on ''smoke'' mode.
  1. Remove steaks from the bag and discard marinade.
  1. Place on the grates of your Grill and smoke for 40 minutes.
  1. After 40 minutes of smoking, remove the steaks from the grill. Open the Flame Broiler Plate and crank up the temperature to ''HIGH''. Let the grill preheat for about 15 minutes. Return the steaks to the grates and sear both sides until the internal temperature reaches.


Recipe Note

Apply a liberal amount of seasoning to steak for a more pronounced crust.