Reverse Seared Rib Eyes

Let's Cook

1. Step 1.

   In a small bowl, combine 1 stick (4 ounces) unsalted butter at room temperature, 1½ teaspoons minced garlic, 1 teaspoon finely chopped fresh rosemary, and ¼ teaspoon kosher salt. Mix with your hands or a strong spatula until evenly combined.

2. Step 2.

   Lay out a piece of plastic wrap and coat it with cooking spray. Place the butter mixture on the plastic wrap and shape it into a log. Wrap tightly and refrigerate for up to 5 days.

3. Step 3.

   Coat 2 bone-in rib-eye steaks (about 1 pound each, at least 1½ inches thick) with 2 tablespoons extra-virgin olive oil and 2 tablespoons Beef Rub. Cover and refrigerate for up to 2 hours.

4. Step 4.

   Preheat the smoker to 225°F using oak or hickory. Remove the steaks from the refrigerator. Smoke the steaks for 45 minutes to 1 hour, until the internal temperature reaches 112°F.

5. Step 5.

   While the steaks are smoking, prepare a grill for direct high heat or heat a large cast-iron skillet over high heat.

6. Step 6.

   Once the steaks reach 112°F, remove them from the smoker and place them directly on the grill grates or in the hot skillet. Sear for 3 minutes, then flip and sear for another 3 minutes, until the internal temperature reaches 125°F in the center.

7. Step 7.

   Remove the steaks and immediately top each with 1 tablespoon of the compound butter. Let the steaks rest for 10 minutes before slicing and serving.