Reverse-Seared Ribeye for the Crew

Name: Reverse-Seared Ribeye for the Crew
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 pieces Boneless Ribeye Steaks; 2.6 Tbsp Kosher Salt; 1 3/4 Tbsp Coarse Black Pepper; 7/8 Tbsp Smoked Paprika; 7/8 Tbsp Garlic Powder; 2.6 Tbsp Neutral Oil; 6.8 Tbsp Unsalted Butter; 1 3/4 Tbsp Fresh Rosemary; 2 whole Garlic Cloves

Smoked then seared boneless ribeyes, compound butter, for ten

Prep: 25 min
Cook: 75 min
Serves 8
Difficulty: medium

Steakhouse crust with smoker depth—ten ribeyes, one plan

Why crews like it: Reverse sear gives even edge-to-edge pink and a real crust. Steaks hold tented at 170°F up to 20 minutes without overcooking if pulled right.

1081Cal

90gProtein

7gCarbs

76gFat

Ingredients

8 pieces Boneless Ribeye Steaks
2.6 Tbsp Kosher Salt
1 3/4 Tbsp Coarse Black Pepper
7/8 Tbsp Smoked Paprika
7/8 Tbsp Garlic Powder
2.6 Tbsp Neutral Oil
6.8 Tbsp Unsalted Butter
1 3/4 Tbsp Fresh Rosemary
2 whole Garlic Cloves

Instructions

Season the ribeyes: Pat steaks dry. Coat with oil, then salt, pepper, paprika, and garlic powder on all sides. Rest 20 minutes at room temp.
Smoke low at 225°F: Smoke steaks at 225°F until internal temp reaches 115°F for medium-rare, about 35–45 minutes.
Compound butter: Mix softened butter, rosemary, and minced garlic. Roll into a log or keep soft for finishing.
Sear hard: Sear in screaming-hot cast iron or over grill at 500°F+ 90 seconds per side until crust forms and internal hits 130°F medium-rare.
Butter baste: Add compound butter to pan off direct flame; tilt and baste steaks 30 seconds. Rest 5 minutes tented with foil.
Hold at 170°F: If holding, tent with foil and place in 170°F oven up to 20 minutes. Do not exceed 145°F internal on the line.
Tonight's board: Steaks on a board with extra compound butter melting on top. Call temps: 130°F medium-rare pull.
Leftovers: Slice cold for steak sandwiches with horseradish mayo. Reheat gently in au jus—don't re-sear.

Tonight's spread

Ribeyes on a board with compound butter.
Grilled asparagus and garlic bread.

Hall tips

115°F off the smoker + hard sear lands medium-rare—adjust to 120°F for medium.
Dry surface = better crust; pat again before searing.
Don't skip the rest or juices run when you cut on the line.

Meal prep

Season early. Smoke in batches if smoker space is tight. Sear to order if possible; otherwise hold tented at 170°F max 20 minutes.

Leftovers

Steak and egg breakfast sandwiches.
Slice over a wedge salad with blue cheese.

smoker
cast iron or grill
instant-read thermometer
sheet pans
tongs