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Grilled Ribeye with Cowboy Butter Recipe

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3.8 from 44 reviews

  • Author: Patricia
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Description

This Grilled Ribeye with Cowboy Butter recipe delivers a perfectly smoked and seared bone-in ribeye steak paired with a rich, flavorful cowboy butter made from melted butter, lemon juice, garlic, Dijon mustard, and fresh herbs. The two-zone indirect grilling technique ensures tender, juicy steaks with a smoky aroma finished by a high-heat sear for a beautiful crust. Ideal for a hearty American main course that impresses at any cookout or special dinner.

Ingredients

Ribeye Steaks

  • 2-3 Bone-in Ribeye Steaks
  • 2 tbsp Bourbon Prime Rub
  • Canola Oil, as needed
  • Salt, to taste
  • Black Pepper, to taste
  • Garlic Powder, to taste

Cowboy Butter

  • 1 cup Melted Butter
  • 1 medium Lemon, juiced
  • 2 tbsp Minced Garlic
  • 1.5 tbsp Dijon Mustard
  • 1 tbsp Chopped Parsley
  • 1 tbsp Chopped Chives
  • 1 tsp Black Pepper
  • ½ tsp Cayenne Powder
  • Kosher Salt, to taste

Instructions

  1. Season the Steaks: Begin by lathering your steaks with canola oil and generously seasoning them with salt, black pepper, and garlic powder. Place the steaks in the refrigerator to rest and allow the seasoning to penetrate for 30-40 minutes.
  2. Preheat the Grill: Prepare your grill for two-zone indirect cooking by preheating it to 250°F. Add wood chips or chunks to infuse a smoky flavor as the steaks cook.
  3. Slow Cook the Steaks: Remove the steaks from the fridge and place them on the cooler side of the grill. Cook indirectly until the internal temperature reaches 120°F, approximately 40-60 minutes. Flip the steaks halfway through the cooking time for even heat distribution. Once done, remove the steaks and let them rest for 10-12 minutes.
  4. Sear the Steaks: Increase the grill heat to about 400°F for direct flame searing. Place the steaks directly over the flames and sear each side for 2 minutes to develop a caramelized crust. Remove the steaks and let them cool for 2-3 minutes.
  5. Prepare the Cowboy Butter: While the steaks are cooling, combine melted butter, lemon juice, minced garlic, Dijon mustard, chopped parsley, chopped chives, black pepper, cayenne powder, and kosher salt in a bowl. Stir well to blend the flavors perfectly.
  6. Serve: Serve the ribeyes hot with the cowboy butter drizzled over the top or on the side as a dip for an added burst of flavor. Enjoy your delicious grilled ribeye experience!

Notes

  • Using wood chips or chunks adds a deeper smoky flavor to the steak but can be omitted if unavailable.
  • Resting the steak after slow cooking and again after searing is crucial to retain juices and ensure tenderness.
  • Adjust the cayenne powder in the cowboy butter to control the spice level according to preference.
  • Two-zone indirect grilling allows for slow cooking without direct heat, preventing overcooking and ensuring even temperature throughout the steak.
  • Letting the steaks come to room temperature before cooking (after seasoning) can improve cooking consistency.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://patriciarecipes.com/grilled-ribeye-with-cowboy-butter-recipe/