Reverse Seared Rib Eye Steaks
Prep Time: 2 Hours Cook Time: 15 minutes Serves 2
- 2 rib-eye steaks, 8 to 12 oz. each, at least 1 ½ inches thick
- Coarse salt
- Canola, safflower or peanut oil spray
- An instant read thermometer
- 2 teaspoons of maître d’ butter (recipe to follow)
Trim away excess fat from around steaks. Blot excess moisture from meat using a paper towel. Rub with Canola or peanut oil. Generously sprinkle both sides of the steaks with salt. Refrigerate for at least one hour.
Remove steaks from the refrigerator about one hour prior to grilling. Lightly brush off remaining salt.
Place on smoker @ 225 degrees
When steaks reach an internal temperature of 90 degree Fahrenheit, place them on the hot side of the grill. Sear steaks over direct heat until they reach a temperature of 125 (rare) to 145 degrees Fahrenheit. Turn steaks once, when sear marks appear on each side. Remove from grill and top each steak with a teaspoon of maître d’ butter before serving.
Maitre D’ Butter
Makes 2 cups
Maitre d’ butter is simply softened butter, with seasonings, that is rolled and chilled. You can serve it in slices on top of grilled steaks, fish or vegetables. Experiment by combining your favorite herbs and spices.
- 1 pound (4 sticks) unsalted butter, softened
- 3 tablespoons lemon juice (about 1 lemon)
- ¼ cup Italian (flat-leaf) parsley, chopped, or other herbs or spices you like.
In a large bowl, mash the butter. Add lemon juice and parsley and using a wooden spoon, blend and refrigerate