Reverse Sear Ribeyes with Cowboy Butter
The Perfect Reverse Seared Ribeye from your Moinkbox paired with an extremely addictive Cowboy Compound Butter.
Ingredients
- 2 boneless or bone-in ribeye steaks mine were sourced from moinkbox.com—hooray for ethically sourced meat!
- 1 tbsp. olive oil for rubbing the steaks
- 2 tsp. smoked sea salt
- 1 tbsp. freshly ground pepper
Cowboy Butter
- 8 oz. 2 sticks organic butter, unsalted
- 1 tsp. smoked sea salt
- 4 garlic cloves minced
- 1 small shallot minced
- Zest from 1 lemon
- Juice from 1 lemon
- 2 tbsp. fresh parsley chopped
- 2 tbsp. fresh chives finely chopped
- 1 tbsp. thyme stems removed
- ¼ tsp. pepper
Instructions
- Let butter come to room temperature. Combine all ingredients with a stick blender or a food processor. Roll butter onto a large piece of plastic wrap forming a log. Roll the plastic wrap up into a log and twist on the ends. Store in the refrigerator until it is time to use.
- Preheat your grill to 500 degrees, setting up a direct and indirect zone. See notes above on how to do this.
- Oil your grill grates with a high heat oil, like avocado oil. Once the grill has reached a temp of 500 degrees, put the steaks on for a quick sear of 1 to 2 minutes per side (for thin steaks, this will only be 1 minute; you don’t want to overcook yours steaks).
- Repeat on the other side. Put the steak on the indirect side and let continue to cook on indirect/ambient heat until the internal temp has reached your desired internal temp (remember to use an internal read thermometer so you don’t overcook your steak!). For medium rare, pull at 125 degrees.
- Tent the steaks under foil for 10 minutes so the juices have time to redistribute. Serve with a large pat of the compound butter. Be prepared for steak ecstasy and feel good about your steak being ethically sourced!