Rib-Eye Steaks with Herb Butter
Rib-Eye Steaks with Herb Butter Recipe
IT STARTS WITH THE MARINADE
An overnight steak marinade is a great way to break down its tough proteins and render the meat delicious and tender. This marinade uses olive oil, red wine, rosemary, vinegar, mustard, pepper, Worcestershire sauce, and garlic to infuse those incredible herb flavors.
REVERSE SEARED RIBEYE
With each ribeye weighing in at almost a pound, you will want to reverse sear. It will leave a deliciously crunchy outer crust and perfectly cooked inside.
DON’T FORGET TO LET IT REST
Steaks should rest at least 10 minutes, so the juices have a chance to de-liquify a little bit and settle back into the meat. Otherwise, they will spill out onto the plate and you’ll lose all that flavor. Top with Herb Butter the last minute of the resting period.
1 Tbsp Pit Boss Boss Rub
1/4 Cup Butter, Room Temp
2 Cloves Garlic, Minced
1 Tsp Horseradish, Prepared
1 Tsp Mustard, Dijon
1/4 Cup Olive Oil
1 Tbsp Parsley, Minced Fresh
2 Tsp Pepper
1/4 Cup Red Wine, Dry
1 Tbsp Rosemary, Springs
4 - 3/4 lbs Steak, Bone-in Ribeye
1 Tbsp Vinegar, Red Wine
1 Tsp Worcestershire Sauce
Pit Boss Competition Blend Hardwood Pellets
Wood Pellet Recommendation
Combine olive oil, red wine, rosemary, vinegar, mustard, pepper, Worcestershire sauce, and garlic in a large plastic bag, add steaks and seal. Marinate overnight in the fridge.
Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-4 minutes). Leave on ''smoke'' mode.
Remove steaks from the bag and discard marinade.
Place on the grates of your Grill and smoke for 40 minutes.
While the steaks are smoking, combine butter, parsley, and horseradish in a bowl. Set aside.
After 40 minutes of smoking, remove the steaks from the grill. Open the Flame Broiler Plate and crank up the temperature to ''HIGH''. Let the grill preheat for about 15 minutes. Return the steaks to the grates and sear both sides until the internal temperature reaches:
Apply a liberal amount of seasoning to steak for a more pronounced crust.