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Reverse Seared Ribeye Steak with Garlic + Herb Butter By Miguel Raya of Cooking With Fire
Steps
Preheat the grill to 250°F degrees. Meanwhile, season your ribeye with your favorite seasonings. Place your ribeyes on the smoker until they reach an internal temperature of 125°F. While your ribeyes are on the smoker, assemble the herb butter by using softened butter. Mix with garlic, parsley, thyme, chives, and rosemary. Once mixed, place in the refrigerator. Get a cast iron skillet out and get it piping hot with some Wagyu beef tallow to sear the ribeye. Once your ribeyes have reached the proper temperature, remove from the smoker and pat dry. Place it in your cast iron skillet to get a nice crust. Once you have your crust, remove from the skillet and let it rest for at least 10 minutes with a dollop of the garlic and herb butter. Slice after 10 minutes and enjoy.
Ingredients:
Garlic + Herb Butter
8 oz unsalted butter 1 tbsp garlic – minced 1 tsp fresh parsley 1 tsp fresh thyme 1 tsp fresh chives 1 tsp fresh rosemary
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