Rib-Eye Steaks with Herb Butter

Cook Time

55 Mins

Cooking Method

Grilled

Cuisine

American

Difficulty

Easy

Prep Time

10 Mins

Servings

2



Ingredients


1/4 Cup Butter, Room Temp

2 cloves Garlic, Minced

1 teaspoon Horseradish, Prepared

1 tablespoon Mustard, Dijon

1/4 Cup Olive Oil

1 tablespoon Parsley, Minced Fresh

2 teaspoon Pepper

1/4 Cup Red Wine, Dry

1 tablespoon Rosemary, Springs

4 - 3/4 lbs Steak, Bone-in Ribeye

1 tablespoon Vinegar, Red Wine

1 teaspoon Worcestershire Sauce



Cooking Instructions


This grilled ribeye steak recipe takes full advantage of the Pit Boss Grill which calls for smoking and then searing. Also known as the reverse sear method this will allow you to get a thick ribeye cut done to your desired internal temperature while still having a crunchy sear on the outside. Then top it off with tasty herb butter and enjoy!

It Starts with the Marinade

An overnight steak marinade is a great way to break down its tough proteins and render the meat delicious and tender. This marinade uses olive oil, red wine, rosemary, vinegar, mustard, pepper, Worcestershire sauce, and garlic to infuse those incredible herb flavors.

Reverse Seared Ribeye

With each ribeye weighing in at almost a pound, you will want to reverse sear. It will leave a deliciously crunchy outer crust and perfectly cooked inside.

Don’t Forget to Let it Rest

Steaks should rest at least 10 minutes, so the juices have a chance to de-liquify a little bit and settle back into the meat. Otherwise, they will spill out onto the plate and you’ll lose all that flavor. Top with Herb Butter the last minute of the resting period.

Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.

  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.
  2. 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.
  3. Remove steaks from the bag and discard marinade.
  4. Place on the grates of your Grill and smoke for 40 minutes.
  5. While the steaks are smoking, combine butter, parsley, and horseradish in a bowl. Set aside.
  6. 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:
  7. 125°F for rare,
  8. 130°F for medium-rare
  9. 140°F for medium,
  10. 160°F for well done.
  11. For medium rare steaks, this should take about 15 minutes.
  12. Top with the herb butter and enjoy.


Special Tools


  • Mixing Bowl


Bigger. Hotter. Heavier. Tip


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



Diet Info


  • Paleo


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