Name: Reverse Seared Ribeye With Herb Butter
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 4 ribeye steaks (at least 1 inch thick); 4 tbsp Ben's Heffer Dust; 4 tbsp olive oil; 1 stick softened butter (not melted) for Garlic and Herb Compound Butter; 1 tsp Dijon mustard for Garlic and Herb Compound Butter; 1/2 tsp Worcestershire sauce for Garlic and Herb Compound Butter; 3 tbsp freshly grated parmesan cheese for Garlic and Herb Compound Butter; 2 tsp garlic, minced for Garlic and Herb Compound Butter; 1 tsp finely ground black pepper for Garlic and Herb Compound Butter; 2 tbsp finely chopped fresh herbs (sage, thyme, and rosemary) for Garlic and Herb Compound Butter

REVERSE SEARED RIBEYE WITH HERB BUTTER

INGREDIENTS:

4 ribeye steaks (at least 1" thick)
4 tbsp Ben's Heffer Dust
4 tbsp olive oil

Garlic and Herb Compound Butter:

1 stick softened butter (not melted)
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
3 tbsp freshly grated parmesan cheese
2 tsp garlic, minced
1 tsp finely ground black pepper
2 tbsp finely chopped fresh herbs (sage, thyme, and rosemary)

INSTRUCTIONS:

Mix garlic and herb compound butter ingredients until smooth.
Place mixture onto a sheet of wax paper and roll into a log about 1.5" diameter and refrigerate.
Preheat grill to 225°F.
Season steaks with oil and Ben's Heffer Dust.
Cook the steaks until they reach an internal temperature of 125°F then remove (45-60 minutes).
Turn the grill up to full with the sear kit and let it come to temperature while the steaks rest.
Once the grill has come to temperature, sear the steaks for approximately 2-3 minutes per side.
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.
Let rest 5 minutes.