1/4 Cup Butter, Room Temp
2 cloves Garlic, Minced
1 teaspoon Horseradish, Prepared
1 tablespoon Mustard, Dijon
1/4 Cup Olive Oil
1 tablespoon Parsley, Minced Fresh
2 teaspoon Pepper
1/4 Cup Red Wine, Dry
1 tablespoon Rosemary, Springs
4 - 3/4 lbs Steak, Bone-in Ribeye
1 tablespoon Vinegar, Red Wine
1 teaspoon Worcestershire Sauce
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!
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.
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.
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.
Apply a liberal amount of seasoning to steak for a more pronounced crust.