Ribeye Steak with Cowboy Butter
In today’s recipe, we’re smoking a bone-in Ribeye Steak with Cowboy Butter on the Pit Barrel Cooker. This recipe couldn't be easier, so let's get started.
Ingredients
- ½ stick butter, softened
- 1/8 of a lemon (1 slice), zest and juice
- ¼ teaspoon minced garlic
- 3 teaspoons fresh parsley, chopped
- 1 pinch Kosher salt
- 1 pinch black pepper
- 1 pinch red pepper flakes
- 1 bone-in ribeye steak
- Runnin’ Wild Steak Seasoning, 2 teaspoons
Procedure
- To make the cowboy butter, mix all ingredients except the steak in a small bowl.
- Place the butter mixture on a piece of plastic wrap and roll up into a log shape.
- Place the butter log in the refrigerator for 2 hours.
- Season both sides of the ribeye with the Runnin’ Wild Steak Seasoning.
- Place on the Pit Barrel Cooker grill grate and cover.
- If you want your steak cooked medium rare, remove at 115 to 120 degrees F. If you want the steak cooked medium, then remove at125 degrees F (for this cook the time was 35 minutes to reach 125 degrees).
- Place 2 pats of the Cowboy butter in a cast iron skillet over high heat.
- Cook each side of the ribeye in the cast iron skillet for approximately 40 seconds each side or until brown.
- Remove the steak from the skillet and place 2 pats of cowboy butter on the steak.
- Let the steak rest for 10 minutes and serve.
For the complete recipe details, watch our Ribeye with Cowboy Butter video.
