Reverse-Seared Steak (with compound butter)Write a Review Read Reviews
- Yields: 4 Servings
- Cook time: 35 minutes
- Prep time: 10 minutes
- thick cut ribeye
- 1 stick unsalted butter (room temperature)
- 1 head garlic
- 3 sprigs fresh rosemary
- salt (to taste)
- pepper (to taste)
- beef rub (your favorite brand)
- Set Masterbuilt Gravity Series to 225°F.
- Make sure your Smoke + Sear Grates are on the smoke side.
- While grill is coming up to temp, coast your ribeye with your favorite beef rub or black pepper.
- Smoke your ribeye until the internal temperature is 110°F, about 20–30 mins.
- While steak is smoking, make your compound butter. Combine room temperature butter with diced garlic and chopped rosemary. Add a dash of salt, pepper, or your favorite rub for additional flavor.
- Pull your ribeye. Using gloves, flip your grates to the sear side.
- Turn your Gravity Series up to 700°F.
- Sear ribeye until internal temperature reaches USDA's recommended temperature.
- Add compound butter to warming racks during final minutes of cook to melt the butter.
- Pull ribeye & immediately top with your compound butter for added flavor. Rest for 10 minutes.
- Credit: Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.