Cowboy Butter Ribeye: A Steakhouse-Worthy Weekend Sear

A reverse sear gets you the whole steak, edge to edge, at your target doneness before the crust ever hits the grate, then a torched cowboy butter, garlic, herbs, dijon, a little heat, melts over the top right before you slice. It takes longer than a straight sear, so it's a weekend project more than a weeknight one, but almost none of that time is hands-on. This one comes from MeatStick creator Jay Howick (@boltthrowerbbq), smoked low and slow on a Kamado before the sear.

Ingredients

For the ribeye

• 1 thick ribeye steak
• Olive oil
• Kinder's Cowboy Butter rub

For the cowboy butter

• 1/2 cup softened butter
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp minced garlic
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp kosher salt

Steps

1. Coat the ribeye in olive oil and season with cowboy butter rub. Insert the MeatStick® V Prime to track internal temperature through the whole cook.
2. Set up your grill for two-zone cooking at 250°F with a chunk of hickory for smoke: indirect heat on one side, direct heat (cast iron grate) on the other.
3. Smoke the ribeye on the indirect side. Flip it once it hits 80°F internal, then keep going until it reaches 110°F.
4. Remove the ribeye, tent it in foil, and raise the grill to 500°F.
5. Sear over direct heat, flipping every minute, until internal temperature hits 125°F, or your own preferred doneness.
6. Rest 10 minutes.
7. Mix the cowboy butter ingredients, spread over the rested ribeye, and melt it in with a handheld torch before slicing.

About The Cut: Ribeye

Ribeye comes from the rib primal, the same section that gives prime rib its marbling. That fat cap and the seams of fat running through the eye are why ribeye holds up to high, direct heat better than leaner cuts, and exactly why a reverse sear works so well on it: bring the inside up gently, then let the fat do its job during the sear. For a rundown of how ribeye compares to other cuts, see our guide to the best steak cuts.

Ribeye FAQ

What internal temperature should a ribeye be?
Same doneness chart as any steak: rare 125°F, medium-rare 130 to 135°F, medium 140 to 145°F, medium-well 150 to 155°F, well-done 160°F+. Pull about 5°F early and let carryover finish it during the rest. Full breakdown in our steak doneness guide.

Bone-in or boneless ribeye?
Either works for this method. A bone-in ribeye, sometimes called a cowboy ribeye, cooks a little unevenly near the bone, which is exactly where a leave-in Stick reading the center of the meat matters more than a guess.

Can I reverse sear a ribeye without a smoker?
Yes. The same principle works in an oven: a low oven around 225 to 250°F until you're close to your pull temp, then a hard sear in a screaming-hot pan or under the broiler. See our full reverse sear guide for the oven version.