Reverse Seared Ribeye

4 from 1 vote

The Reverse Seared Ribeye steak recipe with black garlic butter is one of my all-time favorites for the depth of flavor in every freakin' delicious bite.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $75

Ingredients

Steak:

3 Ribeyes preferably large
Canola Oil as needed

Seasoning:

2.5 tbsp Coarse Salt
2 tbsp Black Pepper
1.5 tbsp Dried Minced Garlic
1.25 tbsp Dried Minced Onion
2 tsp Dried Parsley
1 tsp Chipotle Flakes

Black Garlic Butter:

6-8 Black Garlic Cloves
1 cup Unsalted Butter softened
Salt to taste

Butter (Additional Ingredients):

1.5 tsp Rosemary chopped
1 tsp Thyme chopped
1 tsp Red Chili Flakes
1 oz Bourbon (Optional)

Instructions

Begin by adding all the ingredients for the steak seasoning to a bowl and mix thoroughly.
Lather your steaks in oil and generously season on all sides. Set them aside for 40 minutes in the fridge to dry brine.
Next, add your black garlic cloves to a bowl or food processor with 1 tbsp of neutral oil and mash into a paste.
Add the softened butter to a bowl along with the black garlic mash and the rest of the butter ingredients (as you desire). Mix thoroughly.
Then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.
Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.
Pull your ribeyes out of the fridge and place them on the smoker to cook.
Cook them until they reach 120F internal (around 40-60 minutes). Make sure to flip the steaks over halfway through to get an even cook.
Once the steaks have hit temperature, pull them out and let them rest for 10 minutes.
While the steaks rest, preheat a high heat direct cooking fire around 450F.
After the steaks have rested, add them to the direct heat to sear for 60 seconds per side.
After the first flip, top them with 1-2 medallions of the Black Garlic Butter.
Pull the steaks off when done and let cool for 1-2 minutes.
Slice up your steaks, serve and enjoy!

Video

Notes

Remember to Bring Steaks to Room Temperature

Let your steak come to room temperature before cooking for even doneness and a perfect sear. A cold steak straight from the fridge will cook unevenly, leading to an overcooked exterior while the center stays too rare. Aim for 30-60 minutes at room temp before grilling or searing for juicier, more consistent results.

Nutrition