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Close up of Reverse Seared Ribeyes.
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Reverse Seared Ribeyes with Black Garlic Butter

These Reverse Seared Ribeyes with Black Garlic Butter are savory, sweet and everything you need to make right now!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Servings: 4 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

Nutrition

Serving: 4g | Calories: 811kcal | Carbohydrates: 8g | Protein: 36g | Fat: 70g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 225mg | Sodium: 4487mg | Potassium: 626mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2000IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg