A reverse seared, long bone ribeye is the epitome of summertime culinary indulgence with its beautiful crust and juicy, tender interior. To compliment this grilled treat, we’ve pair it with a rich, flavourful cowboy butter with a delightful kick.
Perfect for special occasions or when you simply want to treat yourself, this recipe is bound to become a favourite.
Jump to:
What is Cowboy Butter?
Cowboy butter is a rich, flavourful butter infused with a mix of herbs, spices, and other ingredients. It can be served melted like a sauce or as a compound butter. It is known for its robust and tangy profile, ours features a combination of garlic, mustard, lemon, jalapeño, fresh herbs, and spices.
Cowboy butter is incredibly versatile and can also be used to enhance the flavour of other grilled meat, seafood, vegetables, toast, pasta, popcorn – the possibilities are endless!
Ingredients
- Long bone ribeye
- Kosher salt
- Unsalted butter
- Garlic
- Grainy mustard
- Lemon (juice and zest)
- Jalapeño
- Fresh parsley
- Fresh chives
- Fresh thyme
- Paprika
- Hot paprika
- Cayenne pepper
- Salt
- Black pepper
See recipe card for quantities.
Instructions
For the Reverse Seared Ribeye
Preparation: Remove the ribeye from the refrigerator and let it come to room temperature, about 1 hour.
Preheat your gas grill on medium, to achieve an ambient temperature between 250°F to 300°F on the unlit side.
Seasoning: Pat the steak dry with paper towels and season the ribeye generously with salt and on all sides.
Indirect Grilling: Place a high-heat tolerant skillet on one half of the grill. Preheat the skillet for a minute or two. Turn off the heat under the skillet (½ or ⅔ of the grill) and lay the steak, fat cap down, in the heated skillet. This will help render down the fat cap. (Using a skillet will help keep the steak balanced, your grill cleaner, and avoid flare ups from the steak fat rendering. If the steak leans, prop it up with a piece of crumpled foil.)
As the steak cooks, adjust the flame on the heated side to achieve an ambient temperature between 250°F to 300°F on the unlit side.
Cook with the lid closed until the internal temperature reaches 120°F for medium-rare, approximately 1 hour. But time will vary depending on the size of the steak and ambient temperature. Remove from the grill while you preheat the sear zone on your gas grill to high heat. (Using the ceramic infrared sear burner on my Hestan Grill, low or medium low is hot enough.)
For the Cowboy Butter
When the steak is nearing temperature make the cowboy butter.
Melting Butter: In a small saucepan, melt the unsalted butter over medium heat.
Combining Ingredients: Stir in the garlic, grainy mustard, lemon juice, lemon zest, chopped jalapeño, parsley, chives, thyme, paprika, hot paprika, cayenne pepper, salt, and black pepper. Mix well to combine. Keep warm on very low heat until ready to serve.
Searing and Serving
High Heat Searing: Sear the ribeye for 1-2 minutes on each side, until a golden-brown crust forms.
Rest: Spoon a little Cowboy Butter over the steak and let it rest for 10 to 15 minutes to ensure the juices settle.
Serving: Slice the ribeye and serve with a generous drizzle of cowboy butter. Enjoy this mouthwatering dish with your favourite sides.
Watch how this recipe was made here.
Equipment Used
Cooked on the Hestan 36″ gas grill in Pacific Fog with the assistance of Hestan Culinary NanoBond cookware. Proud Hestan Ambassador. Opinions in the post are my own.
Leave a Comment
If you get the chance to try this Cowboy Butter Steak recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Cowboy Butter Steak
Ingredients
- 1 50 oz long bone ribeye
- Kosher salt for seasoning the steak
- ½ cup unsalted butter
- 4 cloves garlic minced
- 1 tablespoon grainy mustard
- Zest of a lemon
- ½ a lemon juice and zest
- 1 jalapeño chopped finely
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon fresh chives finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon hot smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the Reverse Seared Ribeye
- Preparation: Remove the ribeye from the refrigerator and let it come to room temperature, about 1 hour.
- Preheat your gas grill on medium, to achieve an ambient temperature between 250°F to 300°F on the unlit side.
- Seasoning: Pat the steak dry with paper towels and season the ribeye generously with salt and on all sides.
- Indirect Grilling: Place a high-heat tolerant skillet on one half of the grill. Preheat the skillet for a minute or two. Turn off the heat under the skillet (½ or ⅔ of the grill) and lay the steak, fat cap down, in the heated skillet. This will help render down the fat cap. (Using a skillet will help keep the steak balanced, your grill cleaner, and avoid flare ups from the steak fat rendering. If the steak leans, prop it up with a piece of crumpled foil.)
- As the steak cooks, adjust the flame on the heated side to achieve an ambient temperature between 250°F to 300°F on the unlit side.
- Cook with the lid closed until the internal temperature reaches 120°F for medium-rare, approximately 1 hour. But time will vary depending on the size of the steak and ambient temperature. Remove from the grill while you preheat the sear zone on your gas grill to high heat. (Using the ceramic infrared sear burner on my Hestan Grill, low or medium low is hot enough.)
For the Cowboy Butter
- When the steak is nearing temperature make the cowboy butter.
- Melting Butter: In a small saucepan, melt the unsalted butter over medium heat.
- Combining Ingredients: Stir in the garlic, grainy mustard, lemon juice, lemon zest, chopped jalapeño, parsley, chives, thyme, paprika, hot paprika, cayenne pepper, salt, and black pepper. Mix well to combine. Keep warm on very low heat until ready to serve.
Searing and Serving
- High Heat Searing: Sear the ribeye for 1-2 minutes on each side, until a golden-brown crust forms.
- Rest: Spoon a little Cowboy Butter over the steak and let it rest for 10 to 15 minutes to ensure the juices settle.
- Serving: Slice the ribeye and serve with a generous drizzle of cowboy butter. Enjoy this mouthwatering dish with your favourite sides.
Rate this Recipe
- If you make this, please leave a review letting us know how it was!
Definitely going to have this for a special occasion this summer!
Thanks Shanley,
That makes us so happy to hear!
Have a lovely day!
Elaine & James