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Reverse-Seared Steak (with compound butter)

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  • 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)


  1. Set Masterbuilt Gravity Series to 225°F.
  2. Make sure your Smoke + Sear Grates are on the smoke side.
  3. While grill is coming up to temp, coast your ribeye with your favorite beef rub or black pepper.
  4. Smoke your ribeye until the internal temperature is 110°F, about 20–30 mins.
  5. 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.
  6. Pull your ribeye. Using gloves, flip your grates to the sear side.
  7. Turn your Gravity Series up to 700°F.
  8. Sear ribeye until internal temperature reaches USDA's recommended temperature.
  9. Add compound butter to warming racks during final minutes of cook to melt the butter.
  10. Pull ribeye & immediately top with your compound butter for added flavor. Rest for 10 minutes.

For safe meat preparation, reference the USDA website.

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