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Grilled ribeye steak with cowboy butter

  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


  • 1 16 oz Ribeye steak or 2 8 oz steaks
  • 1 tablespoon olive oil 
  • 1 tablespoon Salt and pepper (Or homemade beef rub) 

Cowboy butter

  • 1 stick of unsalted softened butter
  • Juice of half a lemon
  • 3 gloves of garlic minced
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon smoked paprika 
  • 2 tablespoons chopped parlsey
  • 1 tablespoon minced thyme 
  • 1 tablespoon of prepared horseradish 
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/2 teaspoon of salt 
  • 1/2 teaspoon of ground black pepper 


  1. Cover ribeye steaks with olive oil as a binder and season both sides with salt and pepper. My homemade beef rub works great here as well. 
  2. Reverse sear your steak by cooking it at 250°F on indirect heat until you reach an internal temperature of 120°F. 
  3. Sear on direct heat for a few minutes and add cowboy butter on top of the steaks for a few seconds before removing from the grill. 
  4. Allow the steak to rest for at least 10 minutes before slicing across the grain. 
  5. Serve steak with extra cowboy butter and enjoy! 
  • Author: Jordan Hanger
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main
  • Method: Grilling
  • Cuisine: American

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