Reverse Seared Ribeye with Herb Butter

Reverse Seared Ribeye with Herb Butter

(12 reviews) Write a Review





  • 4 ribeye steaks (at least 1" thick)
  • 4 tbsp REC TEC Grills 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)
  1. Mix garlic and herb compound butter ingredients until smooth.
  2. Place mixture onto a sheet of wax paper and roll into a log about 1.5" diameter and refrigerate.
  3. Preheat REC TEC grill to 225°F.
  4. Season steaks with oil and Ben's Heffer Dust.
  5. Cook the steaks until they reach an internal temperature of 125‚Ñâ then remove (45-60 minutes).
  6. Turn the grill up to full with the sear kit and let it come to temperature while the steaks rest.
  7. Once the grill has come to temperature, sear the steaks for approximately 2-3 minutes per side. 
  8. 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.
  9. Let rest 5 minutes.

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12 Reviews

  • Ribeye

    Posted by Mike Moore on 12th Jul 2019

    Maybe the best ribeye I've eaten. Cooked a lot of them, including sous vide. Herbed butter was excellent!!

  • Reverse Seared Reieyes

    Posted by Jerry Z on 24th Jun 2019

    Tried this for the first time last week. I am happy with my recipe on a gas or charcoal grill, but I wanted to try this. 1 1/2 " thick steaks, an hour on the smoker, then a few minutes at 500 degrees. HOLY SMOKE!! (No pun intended) - these were absolutely fabulous! I'll do these again and often. Love my trusty (not rusty) 680.

  • Reverse seared strip or porterhouse

    Posted by Ed on 16th Jun 2019

    While reverse seared ribeyes are great, I also like to do a New York strip or porterhouse as well. I find that 225 degrees is too high on the RecTec for the smoking portion. I want at least a hour of smoke time before the center of the steak hits 110. Start with a 2” thick steak. Liberally salt, pepper, and liquid Worchestershire the meat 2 hours before smoking, cover the platter with cling wrap, and refrigerate. An hour before cooking, remove the meat from the fridge to come to room temp. Preheat the RecTec to 210. Smoke the steaks for about an hour till the center is 110, with a digital-read grill thermometer inserted in the side of the steak. You want a thermometer that gives a constant read out to know how rapidly the temp is rising and to avoid losing juice from a bunch of thermometer holes. Remove the steaks from the smoker and liberally brush both sides with a high temp vegetable oil - canola, grape seed, or avocado. Have your gas or charcoal grill preheated to 500. Sear both sides of the steak over direct high for 2 minutes per side. Remove from grill, put a generous pat of butter on top, and loosely tent with foil for 15 minutes. A perfect medium rare, juicy steak with a delightful, but not over-powering smokiness.

  • Fantastic flavor and aroma!!!

    Posted by Richard on 17th May 2019

    I tried this as my very cook on my brand new Rec Tec 700 Bull. I wanted to make sure I was going to be able to replace by old gas grill. I used the olive oil and rub only. I did not make or use the compound butter and it was still soooooooo delicious! The aroma of the steak coming into the house was wonderful. The first bite all the way to the last bite was juicy and full of flavor. Just fantastic!

  • Reverse Seared Cowboy Steak

    Posted by Geoffrey Hennig on 18th Mar 2019

    My wife and I reverse seared a Cowboy Steak last weekend on our new RT-340 Trailblazer smoker. The steak turned out perfectly and my wife said it was "Rectacular!"

  • Best steak

    Posted by Josh b on 15th Feb 2019

    Simply perfect! Garlic butter Pat's just set it off!

  • Reverse sear rib eye steak!

    Posted by Mike on 17th Jan 2019

    This was my third meal prepared on my new Bull. Excellent!!! My wife said this might have been the best steak she has ever had!!!!

    It's the first time she did not use A-1 on her steak.

  • So delicious

    Posted by Tim Caldwell on 13th Jan 2019

    This was the best ribeye I have ever cooked!! My steak was 2 1/2 -3 inches thick and took 2hrs to cook but worth it! The Bull rules!

  • Holy S#!t! That's tasty.

    Posted by Cody Dutch on 28th Nov 2018

    Made this tonight and my belly hasn't been this happy in weeks. Had to put a welding blanket on the grill in the 10° weather. It was well worth standing in the snow.

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