REVERSE SEARED RIBEYE WITH HERB BUTTER

INGREDIENTS:
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4 ribeye steaks (at least 1" thick)
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4 tbsp Ben's Heffer Dust
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4 tbsp olive oil
Garlic and Herb Compound Butter:
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1 stick softened butter (not melted)
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1 tsp Dijon mustard
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1/2 tsp Worcestershire sauce
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3 tbsp freshly grated parmesan cheese
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2 tsp garlic, minced
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1 tsp finely ground black pepper
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2 tbsp finely chopped fresh herbs (sage, thyme, and rosemary)
INSTRUCTIONS:
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Mix garlic and herb compound butter ingredients until smooth.
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Place mixture onto a sheet of wax paper and roll into a log about 1.5" diameter and refrigerate.
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Preheat grill to 225°F.
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Season steaks with oil and Ben's Heffer Dust.
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Cook the steaks until they reach an internal temperature of 125°F then remove (45-60 minutes).
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Turn the grill up to full with the sear kit and let it come to temperature while the steaks rest.
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Once the grill has come to temperature, sear the steaks for approximately 2-3 minutes per side.
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Remove steaks from grill and add at least 2 pats of the garlic and herb butter to each steak, and let them melt over the meat.
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Let rest 5 minutes.
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