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.
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
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.