This is basically a reverse sear with the addition of smoke. Cooking it this way brings out the richness of the meat and throwing it over the coals to finish gives it a crust like nothing else can.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- One double-cut 24-ounce bone-in rib eye steak
- Kosher salt and freshly ground black pepper
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1/4 cup your favorite barbecue sauce
- 2 tablespoons finely sliced chives
- Olive oil, for drizzling
Instructions
- Heat a smoker to 225 degrees F with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
- Sprinkle the rib eye liberally on both sides with salt and pepper and place on the smoker. Cook to an internal temperature of 115 to 120 degrees F, 1 to 1 1/2 hours. Let rest for 10 minutes.
- Make the compound butter: To a mixing bowl, add the softened butter, BBQ sauce, chives and lots of cracked black pepper. Mix to combine.
- Heat a cast-iron pan over medium-high heat. Add a drizzle of olive oil. Add the rib eye and sear until dark golden brown and crusty, 3 to 5 minutes. Flip and sear on the other side until dark golden brown and crusty, 2 to 3 minutes. Alternately, sear the rib eye directly on the hot coals by placing it on the white-hot charcoal for 3 to 5 minutes per side. Remove to a cutting board to rest for 5 minutes. Slice the rib eye, then spoon the compound butter over the top before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 758 |
| Total Fat | 73 g |
| Saturated Fat | 40 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 202 mg |
| Sodium | 448 mg |
Reviews
I loved it
Used our reverse smoker
Followed the instructions to the letter. Wonderful
And cooked perfectly
I used ribeye
Used our reverse smoker
Followed the instructions to the letter. Wonderful
And cooked perfectly
I used ribeye