Recipes

Reverse Seared Ribeye Steak with Roasted Garlic and Rosemary Butter

From the cook book that I have co-authored with my sister, ‘The Grill Sisters Guide To Legendary BBQ’.

Yields: 2 Servings

The secret to cooking a restaurant quality thick, ribeye steak is to use a grill and the reverse sear method. This recipe will satisfy your inner carnivore and you’ll learn how to achieve the perfect steak, that’s evenly cooked and pink from edge to edge. You might not end up using all the butter but we’ve done that on purpose with the quantities. That’s because it’s an amazing butter to keep in the freezer and use when needed. You can also substitute the ribeye in this recipe for a big tomahawk, as it works just as well. Follow our recipe and the method for steaks you won’t need to go to a fancy restaurant to enjoy.

Ingredients

Ribeye
2 x (1 lb [454g]) Ribeye Steaks
1 tbsp (15ml) olive oil
2 tsp (12g) kosher salt
2 tsp pepper

Roasted Garlic and Rosemary Butter
1 bulb garlic (40 to 50g)
1 tsp olive oil
7 tbsp butter (100g), softened
¼ cup (7g) fresh rosemary leaves, finely chopped

Coat the steak with olive oil and season them with salt and pepper. Allow the steaks to reach room temperature (about 45 minutes).

To roast the garlic for the garlic and rosemary butter, preheat the grill and set to medium-high. Place garlic bulb on a square piece of aluminium foil and scrunch to seal it into a parcel. Roast the garlic for 20 to 30 minutes or until it feels soft. Remove the parcel from the grill and allow it to cool. Then slice the top of the roasted garlic bulb and set aside.

To prepare the roasted garlic and rosemary butter, in a small bowl, squeeze the garlic from the bulb. Add the olive oil, butter and rosemary into the bowl and mix until they’re well combined. The transfer the butter mixture onto a sheet of plastic wrap and shape into a log, twisting the ends of the plastic to seal it. Place the butter in the freezer for at least 30 minutes before using it.

To reverse sear the steaks, preheat and prepare your grill for indirect grilling. Place the steaks on the grill grate on the indirect side, opposite to the heat.Close the lid and cook the steaks for 30 minutes and flip them midway. To achieve a medium rare doneness, once the steak reaches an internal temperature of 125f (52c), move the steaks over direct heat and sear them with the grill lid open for 1 to 2 minutes a side, forming a delicious crust. Remove the steaks from the grill when the internal temperature reaches 135f (57c). Then rest them for 10 to 15 minutes topped with the roasted garlic and rosemary butter. Serve the steaks whole or sliced.


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