This grilled ribeye steak recipe takes full advantage of a Louisiana Grill because it calls for smoking and then searing. Also known as the reverse sear method this will allow you to get thick ribeye cut cooked to the desired internal temperature while still having a crunchy crust on the outside. Top with herb butter and enjoy!
1/4 Cup Butter, Room Temp
1 teaspoon Horseradish, Prepared
1/4 Cup Olive Oil
2 teaspoon Pepper
1 tablespoon Rosemary, Springs
1 tablespoon Vinegar, Red Wine
2 cloves Garlic, Minced
1 tablespoon Mustard, Dijon
1 tablespoon Parsley, Minced Fresh
1/4 Cup Red Wine, Dry
4 - 3/4 lbs Steak, Bone-in Ribeye
1 teaspoon Worcestershire Sauce
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. Fat is an important component in marinades because it helps transfer fat soluble flavors into the meat.
Reverse Seared Ribeye
With each ribeye weighing in at almost a pound, you will want to reverse sear. It might take longer than a normal sear, but the slower cooking process more evenly cooks the inside of the meat and leaves a deliciously crunchy outer crust.
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 during the last minute of the resting period so it has a chance to melt ever so slightly.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
- 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: 125°F for Rare, 130°F for Medium Rare, 140°F for Medium, 160°F for Well Done.
- For medium rare steaks, this should take about 15 minutes.
- Top with the herb butter and enjoy.
Apply a liberal amount of seasoning to steak for a more pronounced crust.