REVERSE SEARED RIB EYES
- 15m Prep Time
- 1h 6mCook Time
- 1h Ready In
Reverse-seared bone-in rib-eye steaks are smoked low and slow then seared over high heat for a perfect crust. Topped with garlic-rosemary compound butter for rich flavor.
Ingredients
- 1 stick unsalted butter at room temperature
- 7.39 ml garlic minced
- 4.93 ml fresh rosemary finely chopped
- 1.23 ml kosher salt
- cooking spray
- 2 bone-in rib-eye steaks at least 1.5 inches thick
- 29.6 ml extra-virgin olive oil
- 29.6 ml Beef Rub
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9.36 mg
- Iron: 0.17 mg
- Magnesium: 1.85 mg
- Phosphorus: 5.42 mg
- Potassium: 19.9 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.23 ml kosher salt
- cooking spray
- 29.6 ml extra-virgin olive oil
- 29.6 ml Beef Rub
Prepare
- 1 stick unsalted butter, at room temperature
- Mince 7.39 ml garlic
- 4.93 ml fresh rosemary, finely chopped
- 2 bone-in rib-eye steaks, at least 1.5 inches thick
Let's Cook
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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.
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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.
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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.
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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.
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Step 5.
While the steaks are smoking, prepare a grill for direct high heat or heat a large cast-iron skillet over high heat.
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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.
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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.